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–+ servings
Small glass jars filled with graham cracker crust, fluffy no bake lemon cheesecake, and blueberry sauce.

No Bake Lemon Blueberry Cheesecake Jars

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.
Prep Time25 minutes
Cook Time10 minutes
Additional Time1 hour
Total Time1 hour 35 minutes
Servings: 16 Cheesecake Jars
Author: Carlee

Ingredients

Crust

  • 1 cup graham cracker crumbs
  • 2 Tablespoons granulated sugar
  • 4 Tablespoons melted butter

Lemon Cheesecake

  • 16 oz cream cheese softened
  • ½ cup granulated sugar
  • 1 Tablespoon lemon juice
  • 1 teaspoon lemon extract
  • 1 cup heavy cream really cold

Blueberry Topping

  • 12 ounces blueberries fresh or frozen
  • ½ cup granulated sugar
  • 3 Tablespoons cornstarch
  • ½ cup water
  • 1 Tablespoon lemon juice

Instructions

Blueberry Sauce

  • Put 12 ounces blueberries in heavy bottomed sauce pan or large skillet. Add ½ cup granulated sugar and 3 Tablespoons cornstarch, stir to coat the berries.
  • Add the 1 Tablespoon lemon juice and ½ cup water. 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 1 cup graham cracker crumbs, 2 Tablespoons granulated sugar, and 4 Tablespoons melted butter for the crust. Spoon it into the jars and push it down a bit with your fingers to form a crust.
  • Beat together ½ cup granulated sugar and 16 oz cream cheese until smooth and fluffy.
  • Add 1 Tablespoon lemon juice and 1 teaspoon lemon 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 1 cup heavy 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. 

Nutrition

Serving: 1Serving | Calories: 269kcal | Carbohydrates: 25g | Protein: 3g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 53mg | Sodium: 151mg | Potassium: 80mg | Fiber: 1g | Sugar: 19g | Vitamin A: 698IU | Vitamin C: 3mg | Calcium: 44mg | Iron: 0.3mg
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