If you’re craving a bright, summery dessert that looks as good as it tastes, you have to try these Blueberry Lemon No Bake Cheesecake Jars. Each spoonful delivers layers of sweet-tart blueberries, tangy lemon-kissed cheesecake cream, and a buttery almond-graham crumb — all assembled in perfectly portable jars. No oven, no fuss, just pure, creamy, fruity delight!
Why You’ll Love This Recipe
- No Bake, No Stress: Forget the oven — these Blueberry Lemon No Bake Cheesecake Jars are simple to assemble and perfect for those hot days when you want dessert without the heat.
- Lively Layers of Flavor: The combination of bright lemon, juicy blueberry sauce, creamy cheesecake, and a nutty-almond crust makes each bite a fresh adventure.
- Great for Make-Ahead & Sharing: You can prep these jars in advance and chill them until serving time — they’re ideal for picnics, parties, or easy weeknight desserts.
- Naturally Sweetened: Maple syrup (or honey) brings just the right amount of sweetness, making these lighter and a touch healthier than classic cheesecake.
Ingredients You’ll Need
You only need a handful of simple ingredients to make these sunny, gorgeous Blueberry Lemon No Bake Cheesecake Jars! Each one has a big role — providing creamy texture, vibrant color, or that signature tangy-sweet flavor burst that keeps everyone coming back for more.
- Fresh Blueberries: Bursting with flavor, they create the irresistible jammy topping and are the star of each jar.
- Pure Maple Syrup (or Honey): Adds natural, gentle sweetness to both the filling and the cheesecake, blending seamlessly with the fruit and lemon.
- Lemon Zest & Juice: A combo that brightens every layer, delivering citrus zing that makes the blueberries and cream cheese pop.
- Cornstarch: Thickens the blueberry compote so you get a luscious, velvety fruit layer.
- Cream Cheese (softened): The creamy backbone of the cheesecake layer — always use full-fat for best flavor and texture.
- Plain Greek Yogurt: Adds body and a gentle tang, lightening the cheesecake without making it runny.
- Graham Crackers: Crushed up to form that classic, golden base crunch.
- Lightly Salted Almonds: Boost the crust’s flavor and add a nutty depth (easily swapped if you need nut-free).
- Unsalted Butter: Holds the crust together and gives it melt-in-your-mouth richness.
- Salt (optional): Just a pinch brings everything into balance, especially if your almonds aren’t salted.
- Water: Used to mix with the cornstarch and bring the berry compote together.
Variations
One of the best things about these Blueberry Lemon No Bake Cheesecake Jars is how endlessly customizable they are! You can easily swap ingredients to match what you have in the pantry or tailor them for allergies, preferences, or even a change of fruit.
- Nut-Free Crust: Replace almonds with an extra sleeve of graham crackers (or your favorite nut-free cookie), adding a little extra butter if needed for that perfect crumbly texture.
- Dairy-Free Option: Use plant-based cream cheese and Greek-style coconut or almond yogurt to create luscious, vegan-friendly cheesecake jars.
- Mix Up the Fruit: Try swapping blueberries for raspberries, blackberries, or even a medley of summer fruit for a twist on tradition.
- Lighter Sweetener: Opt for honey, agave nectar, or even your favorite sugar alternative if you want to play with the sweetness level.
How to Make Blueberry Lemon No Bake Cheesecake Jars
Step 1: Make the Lemon Blueberry Filling
Start by adding the blueberries, maple syrup (or honey), lemon zest, lemon juice, and a pinch of salt into a saucepan. Let everything warm together gently over low-medium heat for about 5 minutes, giving it a gentle stir now and then. Once the berries are starting to release their juices, mix your cornstarch and water, stir it in, and continue to cook for a couple of minutes until your filling thickens and some of the berries are still whole. Set the sauce aside to cool — you want it to be at least room temperature when you assemble your jars.
Step 2: Whip Up the Lemon Cheesecake Cream
In a large mixing bowl, combine softened cream cheese, Greek yogurt, maple syrup, lemon zest, and lemon juice. Use an electric hand mixer (a good old-fashioned whisk works in a pinch!) and blend for about 2 minutes until smooth and creamy. This step creates the dreamy, tangy layer that holds everything together — pop it in the fridge while you prep your crust to keep it chilled.
Step 3: Prepare the Graham Almond Crust
Using a food processor, blitz your almonds until nicely chopped — you want finely crushed nuts, not almond butter! Pour them into a mixing bowl, then pulse your graham crackers in the processor until finely crushed too. Mix the two together, add a dash of salt if you like, and then stir in the melted butter. The mixture should look like delicious, golden, slightly sticky sand.
Step 4: Assemble the Jars
Spoon about ⅓ cup of the crust mixture into the bottom of each jar and lightly press down. Next, pile on the cheesecake cream — divide it evenly and gently shake each jar to settle the mixture. Finish by spooning the cooled blueberry filling on top. Pop the lids on and let the Blueberry Lemon No Bake Cheesecake Jars chill for at least 1 hour (or up to a full day) before serving for the best flavor and texture.
Pro Tips for Making Blueberry Lemon No Bake Cheesecake Jars
- Berry Consistency Magic: Gently crush a few berries as you cook to thicken the sauce naturally, but leave plenty whole for beautiful texture and lovely pops of flavor.
- Chill for Sliceable Layers: For the cleanest, creamiest cheesecake layers, let your jars chill for at least an hour—overnight is even better if you have the patience!
- Customize That Crust: Adjust the butter in the crust mixture if your crackers or almonds are on the dry side—your fingers should easily press the mixture together in the jar.
- Go Zesty, Not Bitter: When zesting your lemon, make sure to use only the bright yellow layer for big citrus flavor without any bitter notes from the white pith.
How to Serve Blueberry Lemon No Bake Cheesecake Jars
Garnishes
To make your jars pop, top each one with a sprinkle of lemon zest, a handful of fresh blueberries, a tiny mint leaf, or even a dollop of whipped cream. A light dusting of powdered sugar right before serving adds a special “bakery case” sparkle!
Side Dishes
Pair your Blueberry Lemon No Bake Cheesecake Jars with an icy glass of lemonade, a crisp sparkling white wine, or serve alongside a medley of fresh fruit for a warm-weather dessert spread. They’re also fantastic with a platter of shortbread cookies or vanilla wafers for a little extra crunch.
Creative Ways to Present
Dress them up for any occasion! Mason jars are classic, but you can use stemless wine glasses for a more elegant touch or mini jam jars for cute, individual servings at showers and picnics. Tie a ribbon around each jar or tuck in a tiny spoon to make them perfect for gifting or party tables.
Make Ahead and Storage
Storing Leftovers
Blueberry Lemon No Bake Cheesecake Jars store beautifully in the fridge for up to 3 days. Simply screw the lids on tightly or cover with plastic wrap to keep everything fresh and creamy. The crust will stay a little crisp, and the flavors only get better with time!
Freezing
Need to make ahead even further? Freeze assembled jars (without added garnishes) for up to a month. Let them thaw overnight in the fridge, then garnish right before serving for a fuss-free dessert any time.
Reheating
Since this is a chilled, no-bake dessert, there’s no need for reheating! Just remove jars from the fridge a few minutes before serving to soften the cheesecake layer and enhance all those fresh flavors.
FAQs
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Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work just as well—no need to thaw them first. You may need to add a minute or two to the cooking time to let them break down and release their juices for the blueberry lemon no bake cheesecake jars.
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What if I don’t have mason jars?
No problem! Any small glasses, ramekins, or clear bowls will work. The beauty of Blueberry Lemon No Bake Cheesecake Jars is their flexibility—you can even make them in one big dish and scoop to serve.
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How do I make these cheesecake jars nut-free?
Just swap the almonds in the crust for more graham crackers or a nut-free cookie like vanilla wafers. You may want to add a pinch of salt for balance and adjust the butter quantity for perfect crumb texture.
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Can I make Blueberry Lemon No Bake Cheesecake Jars ahead for a gathering?
Yes! These jars are the ultimate make-ahead dessert. Prepare and refrigerate them up to a full day in advance, then top with fresh garnishes just before serving for maximum wow-factor and flavor.
Final Thoughts
If you’re ready to bring a little sunshine to your table, give these Blueberry Lemon No Bake Cheesecake Jars a try! They’re easy to whip up, guaranteed to impress, and bursting with that irresistible mix of tangy, fresh, creamy, and sweet—all my favorite things in a dessert. Enjoy every delicious, spoonable layer!
PrintBlueberry Lemon No Bake Cheesecake Jars Recipe
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 6 jars
- Category: No-Cook
- Method: No-Cook
- Cuisine: American
Description
Indulge in the delightful combination of fresh blueberries and zesty lemon with these no-bake cheesecake jars. Creamy, tart, and sweet, these individual desserts are perfect for any occasion.
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
- 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, and salt to a saucepan. Cook until berries soften. Mix cornstarch with water, add to the sauce, and thicken. Set aside to cool.
- No Bake Cheese Cake Layer: Mix cream cheese, Greek yogurt, maple syrup, lemon zest, and lemon juice until smooth. Refrigerate.
- Graham Cracker Almond Crust: Blend almonds and graham crackers. Mix with melted butter and salt. Divide into jars.
- Assemble: Layer crust, cheesecake mixture, and blueberry filling in jars. Chill 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: Approximately 350
- Sugar: Approximately 20g
- Sodium: Approximately 250mg
- Fat: Approximately 20g
- Saturated Fat: Approximately 8g
- Unsaturated Fat: Approximately 10g
- Trans Fat: 0g
- Carbohydrates: Approximately 35g
- Fiber: Approximately 5g
- Protein: Approximately 8g
- Cholesterol: Approximately 40mg