Blueberry Cheesecake Jars
Blueberry cheesecake jars are a simple, no-fuss dessert with layers of creamy no bake cheesecake, buttery graham cracker crust, and sweet blueberry topping. They’re perfect for portioned treats, parties, or anytime you want a little indulgence without the hassle.
Who doesn’t love a dessert in a jar?
Presentation is everything and these sweet blueberry cheesecake jars are so pretty they’ll knock your socks right off.
The best part?
Making them and arranging this pretty presentation is complicated.
They layer crisp buttery crust, creamy filling and fruity blueberries in a way that’s fun, portable, and visually appealing.
And you can make them ahead of time so you can enjoy the gathering and your guests worry free.
Ingredients
Lets break this down into a set of ingredients for the crust, one for the filling, and a final for the topping.
For the crust you’ll need:
- Graham crackers– Either one sleeve crushed into crumbs or about 1 1/2 cups of premade crumbs
- Sugar– Granulated
- Butter– Melted
Next, for the filling you’ll need:
- Cream cheese– Full fat cream cheese softened to room temperature
- Sugar– Powdered
- Lemon juice– For brightness
- Heavy cream– Don’t substitute lower fat dairy
- Vanilla extract– Real vanilla tastes best
- Whipped topping– Like Cool Whip or the kind you find in the frozen section of the grocery store.
And finally for the topping you’ll need:
- Blueberry pie filling– A 20 ounce can
- Cinnamon
- Fresh blueberries
How to Make
These blueberry cheesecake jars are so easy to make and don’t even need any actual baking.
To do it, stir together the graham cracker crumbs, granulated sugar and butter for the crust in a large bowl.
Divide the mixture evenly into the bottoms of 6 12 ounce or larger jars.
Set the jars aside.
Then beat the cream cheese, powdered sugar, lemon juice, heavy cream, and vanilla together until smooth in a large bowl using an electric mixer.
Gently fold in 2 cups of the whipped topping.
Scoop the cheesecake mixture evenly on top of the crust in the jars
Then, stir the ground cinnamon into the blueberry pie filling in a separate bowl.
Scoop the pie filling evenly over top of the cheesecake filling.
Top each jar with a dollop of the remaining Cool Whip, then sprinkle with fresh blueberries.
Chill the jars for at least 30 minutes before serving.
Storing
Store these jars covered in the fridge for up to 4 days.
The longer you store them the more the blueberry topping will bleed into the cheesecake filling.
Tips and Tricks
- Letting the cream cheese soften to room temperature will make the filling much easier to mix.
- You can use any berry filling for the topping. Strawberry or raspberry pie filling would be very yummy as well!
- If you are using graham crackers and not graham cracker crumbs, turn them into graham cracker crumbs by either pulsing them together in a food processor or put them in a zip locking back and crumble them with a rolling pin until they are crumbs.
Other No Bake Cheesecakes
Blueberry cheesecake jars are a delicious, beginner friendly dessert that will wow with the yummy taste and pretty presentation.
Make them and enjoy!
Looking for other no bake cheesecake desserts?
Try these:
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Blueberry Cheesecake Jars
Ingredients
For The Crust
- One sleeve graham crackers crushed into crumbs (about 1 ½ cups graham crumbs)
- 2 tablespoons granulated sugar
- 3 tablespoons melted butter
For The Cheesecake Filling
- 1 8 oz block cream cheese softened to room temperature
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1 8 oz tub cool whip divided
For The Topping
- 1 20 oz can blueberry pie filling
- ¼ teaspoon ground cinnamon
- ¼ cup fresh blueberries
Instructions
- In a large bowl, mix together the crust by stirring together the graham cracker crumbs, granulated sugar and butter.One sleeve graham crackers, 2 tablespoons granulated sugar, 3 tablespoons melted butter
- Divide the mixture evenly into the bottoms of 6 12 oz or larger jars.
- In a large bowl, beat the cream cheese, powdered sugar, lemon juice, heavy cream, and vanilla until smooth.1 8 oz block cream cheese, 1 cup powdered sugar, 2 tablespoons lemon juice, 1 tablespoons heavy cream, 1 teaspoon vanilla extract
- Gently fold in about 2 cups of the cool whip.1 8 oz tub cool whip
- Divide the mixture evenly on top of the crust in the jars
- In a medium bowl, stir the ground cinnamon into the blueberry pie filling, then divide the pie filling evenly over top of the cheesecake filling.1 20 oz can blueberry pie filling, ¼ teaspoon ground cinnamon
- Top each jar with a dollop of the remaining cool whip, then sprinkle with fresh blueberries.¼ cup fresh blueberries
- Chill the jars for at least 30 minutes before serving.
Notes
- Letting the cream cheese soften to room temperature will make the filling much easier to mix.
- You can use any berry filling for the topping. Strawberry or raspberry pie filling would be very yummy as well!
- If you are using graham crackers and not graham cracker crumbs, turn them into graham cracker crumbs by either pulsing them together in a food processor or put them in a zip locking back and crumble them with a rolling pin until they are crumbs.
Nutrition
