If you love bright, tangy flavors and crave a dessert that delivers on both luscious creaminess and vibrant fruit, these Blueberry Lemon No Bake Cheesecake Jars are a dream come true! Bursting with fresh blueberry compote, a silky lemon cheesecake layer, and an irresistible graham almond crust, this easy no-bake treat layers sunshine in a jar—ready to wow at any occasion, no oven required.
Why You’ll Love This Recipe
- No Bake Magic: No oven needed on a hot day—just layer, chill, and enjoy creamy, fruity decadence.
- Bright & Fresh Flavors: Lemon zest and real blueberries make every spoonful pop with citrusy tang and juicy sweetness.
- Make-Ahead Friendly: Assemble these jars up to a day ahead for fuss-free entertaining or weeknight treats.
- Perfectly Portable: Individual jars are charming for picnics, parties, or gifting a little joy to someone special.
Ingredients You’ll Need
The beauty of these Blueberry Lemon No Bake Cheesecake Jars lies in their fresh, simple ingredients. Each element brings something special—creamy richness, bright acidity, nuttiness, or that burst of blueberry—to create a dessert that truly sings.
- Fresh Blueberries: The star of the compote—use the ripest, plumpest berries you can find for best results.
- Maple Syrup (or Honey/Sugar): Adds natural sweetness and depth to both the blueberry filling and cheesecake layer.
- Lemon Zest & Juice: Essential for zingy citrus notes that brighten the entire dessert.
- Cornstarch & Water: Thickens the blueberry sauce without muting its flavor—no runny layers here!
- Cream Cheese: The velvety base for the cheesecake; let it come to room temp for easy mixing.
- Plain Greek Yogurt: Lightens up the filling while lending creaminess and a hint of tang.
- Lightly Salted Almonds: Provide texture and a subtle, toasty flavor in the crust—plus a satisfying crunch.
- Graham Crackers: For that classic cheesecake crust flavor we all know and love.
- Unsalted Butter: Binds the crust ingredients so you get a lovely, cohesive layer in each jar.
- Salt (optional): Just a pinch elevates and balances all the flavors.
Variations
These Blueberry Lemon No Bake Cheesecake Jars are endlessly adaptable. Mix and match to make them your own based on what’s in your pantry, your cravings, or any dietary needs in your household!
- Nut-Free Crust: Skip the almonds and use an extra sleeve of graham crackers instead for a classic, allergy-friendly base.
- Swap the Fruit: Try raspberries, strawberries, or a mixed-berry blend for a fun twist on the original blueberry theme.
- Dairy-Free Version: Use your favorite plant-based cream cheese and yogurt to make these jars vegan and lactose-free.
- Crunchy Toppings: Sprinkle reserved almonds, coconut flakes, or even lemon zest on top for added texture and flair.
How to Make Blueberry Lemon No Bake Cheesecake Jars
Step 1: Make the Lemon Blueberry Filling
Combine the blueberries, maple syrup (or honey), lemon zest, juice, and a pinch of salt in a saucepan over low-medium heat. Sauté gently for about 5 minutes, stirring occasionally—the berries should start releasing their juices and become glossy and fragrant. Mix the cornstarch with water, then stir it in and cook a few more minutes until the sauce is thick and jammy, but with plenty of whole berries left. Let the mixture cool while you prep the next layer.
Step 2: Whip Up the No Bake Cheesecake Layer
In a mixing bowl, combine the softened cream cheese, Greek yogurt, maple syrup, lemon zest, and lemon juice. Use an electric hand mixer on high for about 2 minutes, until everything is beautifully creamy and smooth. Pop this bowl in the fridge so it stays cool and firm while you work on the crust.
Step 3: Prepare the Graham Almond Crust
Add the almonds to a food processor and pulse until you have finely crushed nuts—stop just before they become almond butter! Transfer to a bowl. Next, blitz the graham crackers into crumbs and add them to the almonds. Season with salt if using, drizzle the melted butter over, and stir until the mixture is evenly coated and holds together when pinched.
Step 4: Assemble the Jars
Start by dividing the crust mixture evenly among six 8-ounce jars (about ⅓ cup per jar), gently pressing it down with your fingertips. Spoon in the cheesecake filling (another ⅓ cup per jar), giving each jar a gentle shake to settle the layer smoothly. Finally, add a generous spoonful of that glossy, lemony blueberry sauce on top. Seal the jars and chill for at least 1 hour—if you can wait that long—or up to a full day ahead.
Pro Tips for Making Blueberry Lemon No Bake Cheesecake Jars
- Choose the Juiciest Berries: If your blueberries are extra sweet and ripe, you may want to scale back the sweetener in the filling a touch.
- Room Temp Cream Cheese: Let your cream cheese fully soften before mixing so your cheesecake layer comes out ultra smooth and lump-free.
- Chill for Best Texture: Don’t rush the chilling—an hour in the fridge lets the layers set and the flavors really meld together beautifully.
- Crust Control: For easy packing, use the back of a small spoon or a muddler to create an even, sturdy crust base in the jars.
How to Serve Blueberry Lemon No Bake Cheesecake Jars
Garnishes
A flourish of fresh lemon zest and a few extra whole blueberries look absolutely gorgeous on top of each jar—just before serving, add a dollop of whipped cream or a sprinkle of crushed graham crackers for a playful finish that hints at the layers inside.
Side Dishes
Pair these creamy, fruity cheesecake jars with light accompaniments like mint tea, a crisp fruit salad, or shortbread cookies—perfect for brunch spreads and summer gatherings where you want every bite to feel refreshing.
Creative Ways to Present
Layer the ingredients in clear mason jars, stemless wine glasses, or even sturdy cocktail tumblers for a stunning look. Tie a little ribbon around each jar, add a personalized label, or serve on a tray strewn with lemon slices and fresh flowers for that “wow” moment.
Make Ahead and Storage
Storing Leftovers
Store any leftover Blueberry Lemon No Bake Cheesecake Jars in the refrigerator, covered tightly with lids—these jars keep beautifully for up to 3 days, so you can enjoy the treat all week long.
Freezing
While you can technically freeze these jars, the texture of the cheesecake layer will change once thawed (it may become a bit grainy). For best results, freeze just the blueberry compote separately and make the cheesecake base fresh.
Reheating
No reheating required! Simply grab a chilled jar straight from the fridge and you’re ready to dig in. If frozen, let thaw in the refrigerator before serving for best texture.
FAQs
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Can I use frozen blueberries for Blueberry Lemon No Bake Cheesecake Jars?
Absolutely! Simply use frozen blueberries straight from the freezer—no need to thaw. You may need to cook the compote an extra minute or two to allow all the juices to release and thicken.
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How far in advance can I assemble the jars?
You can assemble these cheesecake jars up to a day ahead. They’ll hold up well in the fridge for 24 hours, and even longer if you’re okay with a slightly softer crust.
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Can I double the recipe for a crowd?
Yes, this recipe scales beautifully! Just double (or even triple) the ingredients and layer in jars as usual. Great for parties, picnics, or bridal showers where you want to impress with little effort.
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What size jars work best for individual servings?
Eight-ounce (half-pint) wide-mouth mason jars are perfect for individual Blueberry Lemon No Bake Cheesecake Jars, but feel free to use any small jar or glass you have on hand—just layer in roughly equal portions.
Final Thoughts
Bring a little sparkle to your next dessert moment with these Blueberry Lemon No Bake Cheesecake Jars—they’re a citrusy, creamy, fruity celebration in every spoonful! I can’t wait for you to experience the bright flavors and easy assembly that make this recipe a repeat request at my house. Share a photo and let me know how you enjoyed your jars!
Print
Blueberry Lemon No Bake Cheesecake Jars Recipe
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful flavors of summer with these luscious Blueberry Lemon No Bake Cheesecake Jars. Layers of tangy lemon cheesecake, sweet blueberry filling, and a crunchy graham cracker almond crust come together in perfect harmony.
Ingredients
Lemon Blueberry Filling:
- 20 ounces fresh blueberries, (4 dry cups)
- 1/3 cup pure maple syrup/honey, (or sugar)
- zest from half a lemon, (optional)
- 1 tablespoon fresh lemon juice
- 1 pinch salt (optional)
- 1 tablespoon water
- 1 tablespoon cornstarch
No Bake Cheese Cake Layer:
- 8 ounces Softened cream cheese
- 5 ounces plain Greek yogurt
- 2 tablespoons pure maple syrup, (add more if desired; sweeten to taste)
- zest from half a lemon , (optional)
- 2 tablespoons fresh lemon juice
Graham Cracker Almond Crust:
- 5 ounces lightly salted almonds
- 5 ounces graham crackers (1 full sleeve or 9 full-sized crackers)
- 3 tablespoons unsalted butter, melted
- 1/4 teaspoon salt (optional)
Instructions
- Lemon Blueberry Filling: Add blueberries, maple syrup, lemon zest, lemon juice, & salt to a saucepan over low-medium heat. Sauté for 5 minutes, stirring occasionally. Mix cornstarch and water, then add to the sauce. Cook until thickened. Allow to cool.
- No Bake Cheese Cake: Mix cream cheese, Greek yogurt, maple syrup, lemon zest, and lemon juice. Chill.
- Graham Cracker Almond Crust: Blend almonds, then graham crackers in a food processor. Mix with salt, melted butter until combined.
- To Assemble: Layer crust, cheesecake mixture, and blueberry sauce in mason jars. Chill for at least 1 hour before serving.
Notes
- If you’d rather not use almonds in the crust, you can add more graham crackers instead. Just replace the 5 ounces of almonds with a second 5-ounce sleeve of graham crackers. You may want to add another pinch of salt as well.
Nutrition
- Serving Size: 1 jar
- Calories: Approx. 380
- Sugar: Approx. 25g
- Sodium: Approx. 290mg
- Fat: Approx. 24g
- Saturated Fat: Approx. 10g
- Unsaturated Fat: Approx. 12g
- Trans Fat: 0g
- Carbohydrates: Approx. 37g
- Fiber: Approx. 5g
- Protein: Approx. 8g
- Cholesterol: Approx. 45mg
