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No-Bake Lemon Blueberry Cheesecake Jars

Four individual Lemon Blueberry Cheesecake Jars topped with fresh blueberries and lemon zest.
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Prepare individual servings of creamy lemon cheesecake layered with graham cracker crust and topped with fresh blueberries in small jars.

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
  • 1/2 cup granulated sugar (for filling)
  • 1/4 cup fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 1/2 cup fresh blueberries (for topping)

Instructions

  1. Combine graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl. Mix until the crumbs are evenly moistened.
  2. Divide the crumb mixture evenly among 6 small (8-ounce) jars, 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. Add powdered sugar, 1/2 cup sugar, lemon juice, lemon zest, and vanilla extract. Beat until fully combined and creamy.
  4. In a separate bowl, whip the heavy cream until stiff peaks form.
  5. Gently fold the whipped cream into the cream cheese mixture until no streaks remain. This is your cheesecake filling.
  6. Spoon or pipe the cheesecake filling evenly over the chilled crusts in the jars. Smooth the tops.
  7. Cover the jars and chill in the refrigerator for at least 4 hours, or preferably overnight, to allow the filling to set.
  8. Before serving, top each jar with fresh blueberries.

Notes

  • You can transport these jars easily for parties; keep them chilled until ready to serve.
  • For a slightly tangier filling, increase the lemon zest to 1 1/2 teaspoons.
  • If you do not have graham crackers, use vanilla wafer crumbs for the crust base.

Nutrition

Find it online: https://spoonswirl.com/lemon-blueberry-cheesecake-jars/