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!
Here’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.
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.
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 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.
More 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.
No-bake blueberry cheesecake in a jar
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
- ⅓ 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
- 250 ml Blueberry Pie Filling
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.
- 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.
Notes
