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!
Servings: 8 200 ml
Calories: 450kcal
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.
Video
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
Calories: 450kcal | Carbohydrates: 35g | Protein: 6g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 90mg | Sodium: 343mg | Potassium: 182mg | Fiber: 2g | Sugar: 23g | Vitamin A: 1171IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 1mg