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No-bake Blueberry Cheesecake in a jar

This easy No-bake Blueberry Cheesecake in a jar is made of creamy smooth cheesecake filling with lemon juice and blueberry sauce. Then topped with homemade blueberry pie filling. A great make-ahead blueberry dessert to feed a crowd that is so much easier to serve in a jar!

No-bake blueberry cheesecake in a jarHere’s what you’ll need to make no-bake blueberry cheesecake in a jar

6 of 250 ml mason jars with lids or 8 of 200 ml mason jars with lids

Ingredients

For the bottom crust:

Honey graham cracker crumbs or ground Biscoff biscuits– these are sweet biscuits so adding sugar is not necessary. You may also use gluten-free biscuits.

Butter– I used salted butter and melted it until browned to give the crust a nutty flavor.

For the Blueberry Cheesecake filling:

Heavy Cream or whipping cream– whipped until medium-stiff peaks.

Cream cheese-full fat for the best flavor. Alternatively, it can be substituted with light or lactose-free cream cheese.

Condensed milk– add creaminess. However, you can also substitute with maple syrup, honey, or granulated sugar (adjust to your preferred sweetness).

Sour cream– to add a tangy creamy flavor and texture.

Pure Vanilla extract– to enhance the blueberry flavor

Lemon juice– to add a tangy flavor and balance the sweetness. You can also add lemon zest to amplify the lemon flavor.

Homemade Blueberry Pie Filling I used the sauce and incorporated it into the cheesecake mixture. You may also use a blueberry puree, then strain it for a smooth texture.  This is also for the topping that you can make ahead.

No-bake blueberry cheesecake in a jar with blueberry pie filling

How to make No-bake Blueberry Cheesecake in a jar

Make the Bottom Crust. Melt the butter in a pan until browned, then set it aside to let it cool. Meanwhile, process the biscuits in a food processor or place them in a plastic bag then crush them with a rolling pin. Add the browned butter and mix until well incorporated. Divide the crust mixture into the mason jars then press it down using a round end of the wooden rolling pin. Refrigerate, while making the blueberry cheesecake filling.

How to make the blueberry cheesecake filling. In a medium-sized chilled bowl, whip the heavy cream into medium-stiff peaks. For a smooth texture, do not overbeat the whipping cream. In a separate bowl, beat or mix the softened cream cheese, sour cream, condensed milk, vanilla,  and lemon juice. Then using a rubber spatula, fold in the whipped cream and add the blueberry sauce until well blended.

No-bake blueberry cheesecake in a jar-

Filling the jars. Fill each jar with the blueberry cheesecake filling about 2/3 full. For easy clean transfer of the cheesecake filling, you may use a piping bag. Then use a cake tester or skewer to swirl to remove some air pockets.

No-bake blueberry cheesecake in a jarCover and refrigerate to let it set for at least 2 hours or for the best results, 4 hours to overnight before adding the homemade blueberry pie filling.

Garnish with whipped cream, fresh blueberries, lemon zest, and fresh mint if desired.

No-bake blueberry cheesecake in a jarMore No-bake Cheesecake Recipes

No-Bake Cheesecake  with strawberry sauce topping

No-bake Dulce de leche Cheesecake in cups or make it in mason jars

No-Bake Cheesecake in a Jar with Chocolate-Covered Strawberries It has a mousse-like consistency and is made with more whipped cream.

Mini No Bake Oreo Cheesecakes

No-Bake Ube Cheesecake

No-bake blueberry cheesecake in a jar

This easy No-bake Blueberry Cheesecake in a jar is made of creamy smooth cheesecake filling with lemon juice and blueberry sauce. Then topped with homemade blueberry pie filling. A great make-ahead blueberry dessert to feed a crowd that is so much easier to serve in a jar!
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Course: Dessert
Cuisine: American, Greek
Keyword: no bake blueberry cheesecake in a jar
Author: Maricel
Prep Time: 20 minutes
Chilling: 2 hours
Total Time: 2 hours 20 minutes
Servings: 8 200 ml

Watch How to Make It

Equipment

  • 6 mason jars 250 ml or 8 mason jars 200 ml

Ingredients

For the Crust

  • 125 g Honey graham cracker crumbs or ground Biscoff biscuits
  • 3 tbsp butter melted, or browned butter

For the blueberry cheesecake filling

  • cup heavy cream  whipped into medium-stiff peaks
  • 500 g cream cheese softened
  • ¼ condensed milk
  • ¼ cup sour cream or sub with Greek yogurt
  • 1 tsp pure vanilla extract
  • 1 tbsp lemon juice
  • ¼ cup blueberry pie filling sauce or pureed blueberry pie filling

For the topping

Instructions

  • Make the Bottom Crust. Melt the butter in a pan until browned, then set it aside to let it cool. Meanwhile, process the biscuits in a food processor or place them in a plastic bag, then crush them with a rolling pin. Add the browned butter and mix until well incorporated. Divide the crust mixture into the mason jars, then press it down using a round end of the wooden rolling pin. Refrigerate, while making the blueberry cheesecake filling to let it set.
    Crust for No-bake blueberry cheesecake in a jar
  • How to make the blueberry cheesecake filling. In a medium-sized chilled bowl, whip the heavy cream into medium-stiff peaks. For a smooth texture, do not overbeat the whipping cream. In a separate bowl, beat or mix the softened cream cheese, sour cream, condensed milk, vanilla,  and lemon juice. Then using a rubber spatula, fold in the whipped cream and add the blueberry sauce until well blended.
  • Filling the jars. Fill each jar with the blueberry cheesecake filling about 2/3 full. For easy clean transfer of the cheesecake filling, you may use a piping bag. Then use a cake tester or skewer to swirl to remove some air pockets. Cover and refrigerate for at least 2 hours before adding the homemade blueberry pie filling. Garnish with whipped cream, fresh blueberries, lemon zest, and fresh mint if desired.
    No-bake blueberry cheesecake in a jar

Notes

Honey graham cracker crumbs or ground Biscoff biscuits- these are sweet biscuits so adding sugar is not necessary. You may also use gluten-free biscuits.
Butter- I used salted butter and melted it until browned to give the crust a nutty flavor.
Heavy Cream or whipping cream- whipped until medium-stiff peaks. It tends to separate when overbeat.
Cream cheese- use full fat for the best flavor. Alternatively, it can be substituted with light or lactose-free cream cheese.
Condensed milk- add creaminess. However, you can also substitute with maple syrup, honey, or granulated sugar (adjust to your preferred sweetness).
Lemon juice- to add a tangy flavor and balance the sweetness. You can also add lemon zest to amplify the lemon flavor.
Homemade Blueberry Pie Filling I used the sauce and incorporated it into the cheesecake mixture. You may also use a blueberry puree, then strain it for a smooth texture.  Otherwise, you may also use store-bought blueberry pie filling in a can if fresh or frozen blueberries are not available.
Nutrition Facts
No-bake blueberry cheesecake in a jar
Amount Per Serving
Calories 450 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 19g119%
Trans Fat 0.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Cholesterol 90mg30%
Sodium 343mg15%
Potassium 182mg5%
Carbohydrates 35g12%
Fiber 2g8%
Sugar 23g26%
Protein 6g12%
Vitamin A 1171IU23%
Vitamin C 1mg1%
Calcium 100mg10%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @maricelsrecipes or tag #maricelsrecipes!

 

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