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No-Bake Lemon Blueberry Cheesecake Jars

Close-up of a layered Lemon Blueberry Cheesecake Jar showing graham cracker crust, cream cheese filling, lemon curd, and fresh blueberries.

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Make individual servings of creamy lemon blueberry cheesecake in jars. This no-bake recipe features a graham cracker crust and fresh fruit layers.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1/4 cup fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 1 cup fresh blueberries

Instructions

  1. Mix graham cracker crumbs and 1/4 cup granulated sugar in a bowl. Pour in melted butter and mix until crumbs are moistened.
  2. Divide the crumb mixture evenly among 6 small jars (about 8 ounces each), pressing lightly to form the crust layer. Chill the jars for 15 minutes.
  3. In a large bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar, beating until combined.
  4. Mix in the lemon juice, lemon zest, and vanilla extract until the mixture is smooth.
  5. In a separate bowl, whip the heavy cream until stiff peaks form.
  6. Gently fold the whipped cream into the cream cheese mixture until just combined.
  7. Spoon or pipe half of the cheesecake filling over the crust layer in each jar.
  8. Top the filling layer with a layer of fresh blueberries.
  9. Add the remaining cheesecake filling on top of the blueberries.
  10. Top each jar with a few extra blueberries for garnish.
  11. Refrigerate the cheesecake jars for at least 4 hours, or until firm, before serving.

Notes

  • You can use vanilla wafers or shortbread cookies instead of graham crackers for the crust.
  • For a firmer texture, chill the jars overnight.
  • If you do not have fresh blueberries, frozen blueberries (thawed and drained) work well for the filling layer.

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