These little no bake lemon cheesecakes are served in an individual jar making them perfectly portable, giftable or hide-able if you want to keep them for yourself! The easy homemade blueberry topping is the perfect accompaniment to make them shine.
Put blueberries in heavy bottomed sauce pan or large skillet. Add sugar and cornstarch, stir to coat the berries.
Add the lemon juice and water and stir to mix. Cook over a medium-low heat, stirring frequently until it comes to a boil. Then stir constantly until it thickens. Remove from heat and cool completely before use.
No-Bake Cheesecake
In a medium bowl, mix together the graham crackers, sugar, and butter for the crust. Spoon it into the jars and push it down a bit with your fingers to form a crust.
Beat together sugar and cream cheese until smooth and fluffy.
Add lemon juice and extract and beat until combined. Be sure to scrape down the sides of the mixing bowl.
With mixer running on medium speed, slowly drizzle in the cream. Stop half way through to scrape the sides of the bowl and then continue to drizzle in the cream until it is all added.
Turn the mixer to high and beat until the mixture is light, fluffy and holds its shape.
Spoon about 3 Tablespoons into each jar. I like to use my large cookie scoop to make it easier.
Top each jar with about a Tablespoon of blueberry filling and chill until ready to serve.
Notes
Feel free to try other berries! Blackberries are another really tasty option.If you use the 6 oz jars and fill them full, you will get fewer servings.