Blueberry Cheesecake Jars

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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.

Prep Time20

Chill Time30

Total Time50

Course: Dessert

Cuisine: American

Servings:

Calories: 661kcal

Author: Meaghan - The Quicker Kitchen

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

US Customary - Metric

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.

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