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
Scale
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
