If you’re searching for a delightful dessert that perfectly balances creamy, tart, and sweet flavors without needing the oven, you’ve hit the jackpot. This Blueberry Lemon No Bake Cheesecake Jars Recipe is one of my all-time favorites, especially when fresh blueberries are in season. Imagine luscious layers of tangy lemon cheesecake, sweet blueberry compote, and a buttery nutty crust, all assembled in charming little jars that make serving a breeze. It’s elegant enough for guests yet simple enough for an everyday treat—trust me, once you try these jars, they’ll quickly become your go-to dessert!
Ingredients You’ll Need
Every great recipe begins with fresh, simple ingredients that bring the perfect harmony of flavors and textures. In this cheesecake jars recipe, each component plays a key role—from the vibrant blueberries and zesty lemon to the crunchy almond and graham cracker crust, resulting in a beautifully balanced and fresh dessert experience.
- 20 ounces fresh blueberries (4 dry cups): The star fruit that provides natural sweetness and gorgeous color.
- â…“ cup pure maple syrup or honey: A natural sweetener that enhances the blueberry sauce without overpowering it.
- Zest from half a lemon (optional): Adds bright citrus aroma and a touch of complexity.
- 1 tablespoon fresh lemon juice: Provides essential tartness that elevates the cheesecake flavor.
- 1 pinch salt (optional): Enhances and balances the sweetness throughout.
- 1 tablespoon water: Helps to mix and dissolve the cornstarch for thickening the sauce.
- 1 tablespoon cornstarch: Used to thicken the blueberry sauce to that perfect consistency.
- 8 ounces softened cream cheese: The creamy base that gives richness and body to the cheesecake layer.
- 5 ounces plain Greek yogurt: Adds a tangy freshness and lightens the texture.
- 2 tablespoons pure maple syrup: Sweetens the cheesecake filling naturally—adjust to taste.
- Zest from half a lemon (optional): Repeated here to intensify lemon flavors in the filling.
- 2 tablespoons fresh lemon juice: Brings brightness and balances the creamy ingredients.
- 5 ounces lightly salted almonds: Adds a toasty, crunchy contrast to the soft layers.
- 5 ounces graham crackers (about 9 full-sized crackers): The classic base that brings sweetness and texture to the crust.
- 3 tablespoons unsalted butter, melted: Binds the crust ingredients together and adds richness.
- ¼ teaspoon salt (optional): Enhances the flavors in the crust for that perfect crunch.
How to Make Blueberry Lemon No Bake Cheesecake Jars Recipe
Step 1: Cook the Blueberry Sauce
Start by gently cooking the fresh blueberries over low to medium heat with maple syrup or honey, lemon zest, lemon juice, and a pinch of salt if you like. This awakens the berries’ juicy sweetness, while the citrus lifts the whole flavor. After about five minutes, stir in a cornstarch-water mixture to thicken everything into a luscious compote. Let this cool as it will be the vibrant top layer on our cheesecake jars.
Step 2: Prepare the Cheesecake Filling
Next, cream together softened cream cheese with plain Greek yogurt, maple syrup, lemon zest, and lemon juice using a hand mixer. This combo creates a smooth, tangy filling that’s rich but pleasantly light on the palate. Once your filling is silky and well combined, pop it into the fridge to chill while you tackle the crust.
Step 3: Make the Crunchy Crust
For that satisfying crunch, crush the almonds and graham crackers separately—this keeps the textures distinct and interesting. Mix these with melted butter and a dash of salt to bring it all together. This buttery nut-cracker crust lays the perfect foundation for the layers above and adds a delightful contrast to all that creamy, fruity goodness.
Step 4: Assemble the Jars
Now comes the fun part! Start by spooning an even layer of the crust mixture into the bottom of six jars. Next, layer the cheesecake filling over the crust, smoothing it out gently. Finally, top each jar with a generous portion of the cooled blueberry sauce. Chill your assembled jars in the refrigerator for at least an hour so the flavors meld perfectly, and the cheesecake firms up slightly.
How to Serve Blueberry Lemon No Bake Cheesecake Jars Recipe
Garnishes
A little extra flair can elevate these jars beautifully. Fresh blueberry clusters, a twist of lemon peel, or a sprinkle of finely chopped toasted almonds add visual appeal and extra texture. A light dusting of powdered sugar or a sprig of mint also makes these jars look irresistible while enhancing their fresh flavor profile.
Side Dishes
Though these cheesecake jars are a complete dessert on their own, they pair wonderfully with a cup of herbal tea or a glass of lightly chilled sparkling wine. For summer gatherings, serve alongside fresh fruit salad to keep things bright and refreshing. Their portability also makes them ideal for picnics or casual outdoor dinners.
Creative Ways to Present
Feel like getting creative? Layer these jars with crushed candied ginger or swap out almonds for pecans to change the texture and flavor. You can serve them in mini mason jars for a rustic touch or in clear glass cups for a modern look. Adding edible flowers or layering with additional berry compotes can turn this simple dessert into a show-stopping centerpiece.
Make Ahead and Storage
Storing Leftovers
Your Blueberry Lemon No Bake Cheesecake Jars Recipe keeps beautifully in the fridge for up to 3 days. Make sure to cover them tightly with lids or plastic wrap to maintain freshness. The jars’ layers might settle slightly over time, but the flavors will only become more harmonious.
Freezing
Want to enjoy these cheesecake jars later? You can freeze them for up to one month. It’s best to freeze before adding the blueberry sauce topping to avoid texture changes. Thaw in the refrigerator overnight before serving and then add your fresh blueberry layer.
Reheating
Because this recipe is best served chilled, reheating isn’t really recommended. Instead, just let your jars sit at room temperature for 10 to 15 minutes if they have been removed from the fridge, so the flavors and textures shine without being too cold.
FAQs
Can I use frozen blueberries for this recipe?
Absolutely! Frozen blueberries work well, especially when fresh ones are out of season. Just thaw and drain any excess liquid before cooking to keep the sauce from becoming too watery.
Is it possible to make this recipe vegan?
Yes, you can make this Blueberry Lemon No Bake Cheesecake Jars Recipe vegan by substituting cream cheese and Greek yogurt with plant-based alternatives such as vegan cream cheese and coconut yogurt, and using maple syrup instead of honey.
How long does it take to set in the fridge?
It’s best to let the jars chill for at least 1 hour to allow the cheesecake layer to firm up and the flavors to meld. However, leaving them overnight will produce an even better texture and deeper flavor.
Can I prepare these jars in advance for a party?
Definitely! They make great make-ahead desserts. Assemble the jars the day before your event and keep them refrigerated until ready to serve. Add any garnishes just before presentation for the freshest look.
What can I use instead of graham crackers?
If graham crackers aren’t available, digestive biscuits or vanilla wafers are excellent substitutes. Choose a slightly crunchy cookie with a mild flavor that won’t overpower the cheesecake’s delicate balance.
Final Thoughts
There’s nothing quite like indulging in these personalized Blueberry Lemon No Bake Cheesecake Jars Recipe when you want something sweet, tangy, and effortlessly elegant. They are a refreshing escape from the typical desserts and offer a fun way to impress friends or simply treat yourself. I’m so excited for you to try making these jars—they’re a delightful celebration of flavor that’s perfect for any occasion!
Print
Blueberry Lemon No Bake Cheesecake Jars Recipe
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes + at least 1 hour chilling
- Yield: 6 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Blueberry Lemon No Bake Cheesecake Jars recipe is a delightful, refreshing dessert that combines tangy lemon, sweet blueberries, and creamy cheesecake flavors. Prepared without baking, it features a crunchy almond and graham cracker crust layered with a luscious cream cheese and Greek yogurt filling and topped with a vibrant homemade blueberry sauce. Perfect for summer gatherings or an easy yet elegant treat.
Ingredients
Blueberry Sauce
- 20 ounces fresh blueberries (4 dry cups)
- â…“ 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
Cheesecake Filling
- 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
Crust
- 5 ounces lightly salted almonds
- 5 ounces graham crackers (1 full sleeve or 9 full-sized crackers)
- 3 tablespoons unsalted butter, melted
- ¼ teaspoon salt (optional)
Instructions
- Prepare the Blueberry Sauce: Add the fresh blueberries, maple syrup or honey, lemon zest, fresh lemon juice, and salt to a saucepan over low to medium heat. Cook gently for 5 minutes, stirring occasionally to soften the berries. In a small bowl, mix the cornstarch with water until dissolved, then stir this mixture into the saucepan. Continue cooking until the sauce thickens slightly. Remove from heat and allow to cool completely.
- Make the Cheesecake Filling: In a mixing bowl, combine the softened cream cheese, plain Greek yogurt, maple syrup, lemon zest, and lemon juice. Use a hand mixer to blend until smooth and creamy. Once mixed, cover and chill in the refrigerator to firm up while preparing other components.
- Prepare the Crust: Crush the lightly salted almonds and graham crackers separately into small pieces. In a bowl, mix the crushed almonds and graham crackers with melted unsalted butter and salt until well combined and crumbly. This mixture will serve as the base layer for the jars.
- Assemble the Cheesecake Jars: In clean jars, start by layering the crust mixture at the bottom. Next, spoon in a layer of the chilled cheesecake filling. Finally, top with a generous spoonful of the cooled blueberry sauce. Repeat layers if space allows. Seal the jars and refrigerate for at least 1 hour to allow the cheesecake to set and flavors to meld before serving.
Notes
- You can substitute honey for maple syrup if preferred.
- Lemon zest is optional but adds a bright, fresh flavor.
- For a vegan version, replace cream cheese and Greek yogurt with plant-based alternatives and use a vegan butter substitute.
- Make sure the cream cheese is softened to ensure a smooth filling.
- Chilling the jars for longer than 1 hour will improve the texture and flavor.
- Store leftovers in the refrigerator for up to 3 days.
