This Blueberry Lemon No Bake Cheesecake Jars Recipe is an absolute delight for anyone craving a fresh, tangy dessert that comes together effortlessly without firing up the oven. Picture luscious, juicy blueberries simmered with just the right hint of lemon, layered over a creamy, dreamy no-bake cheesecake filling, all nestled atop a crunchy graham cracker and almond crust inside cute little jars. Each spoonful bursts with bright, natural flavors and a lovely combination of textures that will have you reaching for more every time. Whether you’re looking for a simple treat to impress guests or a quick personal indulgence, this Blueberry Lemon No Bake Cheesecake Jars Recipe promises to deliver on taste and ease.
Ingredients You’ll Need
Grab these simple but essential ingredients, each bringing something special to the table — from rich creaminess and nutty crunch to bright, fresh bursts of lemon and blueberry sweetness. They are the building blocks of flavor, texture, and color in this gorgeous dessert.
- 20 ounces fresh blueberries (4 dry cups): Juicy, vibrant berries provide natural sweetness and beautiful color.
- ⅓ cup pure maple syrup or honey (or sugar): A natural sweetener that balances the tartness of the fruit and lemon.
- Zest from half a lemon (optional): Adds an extra punch of lemon oil aroma and flavor.
- 1 tablespoon fresh lemon juice: Brings refreshing acidity to brighten the blueberry filling and cheesecake.
- 1 pinch salt (optional): Enhances all the other flavors without overpowering them.
- 1 tablespoon water: Helps dissolve the cornstarch for thickening the filling smoothly.
- 1 tablespoon cornstarch: Thickens the blueberry sauce to perfect jam-like consistency.
- 8 ounces softened cream cheese: The rich, creamy heart of the cheesecake filling.
- 5 ounces plain Greek yogurt: Adds tanginess and lightness, balancing the cream cheese.
- 2 tablespoons pure maple syrup (plus more if desired): Sweetens the cheesecake layer naturally and smoothly.
- Zest from half a lemon (optional): Enhances the cheesecake’s lemon flavor.
- 2 tablespoons fresh lemon juice: Gives the cheesecake that irresistible citrus kick.
- 5 ounces lightly salted almonds: Provide crunch and a toasty, nutty depth to the crust.
- 5 ounces graham crackers (1 full sleeve or 9 full-sized crackers): The classic base with that honeyed, buttery flavor.
- 3 tablespoons unsalted butter, melted: Binds the crust ingredients together and delivers richness.
- ¼ teaspoon salt (optional): Balances the sweet and enhances the overall crust flavor.
How to Make Blueberry Lemon No Bake Cheesecake Jars Recipe
Step 1: Prepare the Lemon Blueberry Filling
Start by gently cooking your fresh blueberries with the sweetener, lemon zest, lemon juice, and a pinch of salt if you like. This combination creates a vibrant, fruity filling that’s refreshing and full of natural sweetness. Lower the heat to prevent bursting skins while stirring occasionally for about 5 minutes. Next, mix cornstarch with water until smooth and add it to the blueberries — this step thickens the sauce to a luscious, glossy consistency perfect for layering. Then set it aside to cool, so it’s ready to build those layered jars.
Step 2: Whip up the No Bake Cheesecake Filling
Next, take softened cream cheese and combine it with Greek yogurt, maple syrup, lemon zest, and fresh lemon juice. Using a hand mixer, whip these ingredients together until silky smooth and perfectly combined. The result is a cheesecake filling that’s tangy, creamy, and light — the perfect contrast to the fruit topping and crunchy crust. Once mixed, pop the filling into the fridge to chill while you prepare the crust.
Step 3: Make the Graham Cracker Almond Crust
For a delightful crunch that complements every bite, crush the almonds and graham crackers separately — this ensures you get a great texture with nutty bits and crumbly crumbs. Stir the crushed almonds and crackers together, then combine with melted unsalted butter and salt. The butter binds the mixture so it holds together nicely when layered in the jars. This crust is rich, buttery, and nutty, creating the perfect foundation for your cheesecake jars.
Step 4: Assemble the Cheesecake Jars
Now for the fun part! Start by layering the graham cracker almond crust evenly at the bottom of your jars. Next, spoon in a generous layer of the creamy cheesecake filling, smoothing it out gently. Finally, add a thick layer of the cooled lemon blueberry filling on top to crown the dessert with vibrant color and flavor. Repeat this layering if your jars are tall enough or save some blueberry sauce to serve on the side. Place the jars in the refrigerator and chill for at least 1 hour before serving, allowing all the flavors to meld together beautifully.
How to Serve Blueberry Lemon No Bake Cheesecake Jars Recipe
Garnishes
Garnish your cheesecake jars with a few fresh blueberries, a thin twist of lemon zest, or even a small sprig of mint for a pop of green and extra freshness. These simple touches elevate the presentation and hint at the flavors inside, making each jar feel special and inviting.
Side Dishes
This recipe is a dessert, but it pairs wonderfully with light, summery meals like grilled chicken salads or fresh herb-roasted vegetables. Serve these jars as the perfect, effortlessly elegant finale to a casual dinner party or an afternoon tea spread with light sandwiches and scones.
Creative Ways to Present
Take your presentation up a notch by serving the jars on a rustic wooden tray decorated with scattered blueberries and lemon slices. You can also layer the cheesecake in mini mason jars, which make charming individual portions for parties or picnic treats. For a fun twist, try layering the crust, filling, and fruit multiple times for a striped effect that looks as great as it tastes.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though they might disappear fast!), cover the jars tightly with lids or plastic wrap and store them in the refrigerator. They will stay fresh and creamy for up to 3 days, making them perfect for quick grab-and-go desserts or snacks.
Freezing
You can freeze these cheesecake jars, but note the texture may change slightly after thawing—especially the crispy crust might soften. Freeze the jars without the blueberry topping for better texture, and add fresh blueberry sauce when ready to serve. Thaw overnight in the fridge for best results.
Reheating
This dessert is best enjoyed chilled and shouldn’t be reheated. If you prefer it a little less cold, simply allow the jars to sit at room temperature for 10–15 minutes before digging in for the best texture and flavor experience.
FAQs
Can I substitute Greek yogurt with something else?
Absolutely! You can replace Greek yogurt with sour cream or a dairy-free yogurt alternative to keep it creamy while adjusting to dietary needs. Just keep the texture similar to maintain the cheesecake consistency.
Is it possible to make this recipe vegan?
Yes, to make this Blueberry Lemon No Bake Cheesecake Jars Recipe vegan, swap cream cheese and Greek yogurt for plant-based versions, use maple syrup for sweetening, and ensure your crust’s butter substitute is vegan-friendly. The flavors will still be delightful!
Can I use frozen blueberries instead of fresh?
Frozen blueberries work well too — just thaw and drain excess liquid before cooking to avoid a watery filling. The flavor will remain vibrant and delicious.
How long does it take to chill before serving?
At least 1 hour is necessary to let the cheesecake set and the flavors meld together. If you have more time, chilling for 3 hours or overnight will enhance firmness and flavor even more.
What containers work best for assembling these cheesecake jars?
Small mason jars, glass tumblers, or even clear cups work perfectly for layering and serving. They let you show off the beautiful layers and are just the right size for a single serving.
Final Thoughts
Once you try this Blueberry Lemon No Bake Cheesecake Jars Recipe, it’s hard not to fall in love with its fresh, tangy, and creamy layers all wrapped up in an easy-to-make treat. It’s a delightful way to impress friends or simply indulge yourself with minimal fuss and maximum flavor. Go ahead, make a batch and enjoy every luscious spoonful!
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Blueberry Lemon No Bake Cheesecake Jars Recipe
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Blueberry Lemon No Bake Cheesecake Jars recipe offers a fresh and creamy dessert that’s perfect for warm days or when you want an easy yet elegant treat. The recipe features a tangy lemon and sweet blueberry filling, combined with a smooth no-bake cheesecake layer and a crunchy graham cracker almond crust, all beautifully presented in individual jars for convenience and charm.
Ingredients
Lemon Blueberry Filling
- 20 ounces fresh blueberries (approximately 4 dry cups)
- ⅓ cup pure maple syrup or 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 Cheesecake Mixture
- 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 (about 1 full sleeve or 9 full-sized crackers)
- 3 tablespoons unsalted butter, melted
- ¼ teaspoon salt (optional)
Instructions
- Prepare Lemon Blueberry Filling: In a saucepan over low-medium heat, combine the fresh blueberries, maple syrup or honey, lemon zest, lemon juice, and a pinch of salt if using. Sauté gently for about 5 minutes, stirring occasionally to warm the berries without breaking them down completely.
- Thicken the Blueberry Sauce: In a small bowl, mix the cornstarch with water until smooth. Add this mixture to the blueberries in the saucepan and continue cooking on low heat until the sauce thickens to a jam-like consistency. Remove from heat and allow to cool completely.
- Make No Bake Cheesecake Mixture: Using a hand mixer, blend softened cream cheese with Greek yogurt, maple syrup, lemon zest, and fresh lemon juice until smooth and creamy. Once combined, chill this mixture in the refrigerator to firm up while preparing the crust.
- Prepare Graham Cracker Almond Crust: Crush the lightly salted almonds and graham crackers separately into small crumbs. Combine them in a bowl with the melted butter and salt, mixing thoroughly until the mixture is evenly moistened and holds together when pressed.
- Assemble the Cheesecake Jars: In individual jars or serving glasses, create layers starting with a spoonful of the graham cracker almond crust firmly pressed at the bottom. Next, add a generous layer of the no bake cheesecake mixture, followed by a layer of the cooled blueberry lemon filling. Repeat if jars are tall enough, finishing with the blueberry sauce on top.
- Chill Before Serving: Place the jars in the refrigerator and chill for at least 1 hour to allow the layers to set and flavors to meld. Serve chilled for the best texture and taste experience.
Notes
- For a sweeter dessert, increase the maple syrup in the cheesecake mixture to taste.
- Optional lemon zest in both the filling and cheesecake layers enhances the citrus flavor.
- Make sure to cool the blueberry filling completely before layering to prevent mixing of layers.
- Use lightly salted almonds to add a subtle savory contrast that complements the sweetness.
- These jars can be made a day ahead and stored covered in the fridge for convenience.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
