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

Scale

Blueberry Sauce

20 ounces fresh blueberries (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

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)

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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.