Description

This Blueberry Lemon No Bake Cheesecake Jars recipe offers a refreshing and easy-to-make dessert featuring a creamy, tangy cheesecake layer, a crunchy almond-graham cracker crust, and a luscious homemade blueberry lemon filling. Perfect for individual servings, these no-bake jars combine sweet blueberries with zesty lemon for a delightful treat that requires minimal preparation and no oven time.

Ingredients

Scale

Lemon Blueberry Filling

20 ounces fresh blueberries (4 dry cups)
⅓ cup pure maple syrup or honey (or sugar)
Zest from half a lemon (optional)
1 tablespoon fresh lemon juice
1 pinch salt (optional)
1 tablespoon water
1 tablespoon cornstarch

No Bake Cheesecake

8 ounces softened cream cheese
5 ounces plain Greek yogurt
2 tablespoons pure maple syrup (add more if desired; sweeten to taste)
Zest from half a lemon (optional)
2 tablespoons fresh lemon juice

Graham Cracker Almond Crust

5 ounces lightly salted almonds
5 ounces graham crackers (1 full sleeve or 9 full-sized crackers)
3 tablespoons unsalted butter, melted
¼ teaspoon salt (optional)

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Instructions

Make Lemon Blueberry Filling: In a saucepan over low-medium heat, combine blueberries, maple syrup (or honey), lemon zest (if using), lemon juice, and salt (if using). Sauté for about 5 minutes while stirring occasionally to allow the flavors to meld and the blueberries to release their juices.
Thicken the Filling: In a small bowl, mix cornstarch and water to form a slurry. Add this mixture to the blueberries in the saucepan and cook until the filling thickens to a jam-like consistency. Remove from heat and allow it to cool completely before assembling the jars.
Prepare No Bake Cheesecake Mixture: Using a hand mixer, blend together the softened cream cheese, plain Greek yogurt, maple syrup, lemon zest, and lemon juice until smooth and creamy. Once combined well, place the mixture in the refrigerator to chill and set slightly.
Make Graham Cracker Almond Crust: Crush the almonds and graham crackers separately to a coarse and fine texture respectively. Mix both crushed ingredients in a bowl, then add melted butter and salt. Stir until the mixture is evenly combined and holds together when pressed.
Assemble the Cheesecake Jars: In your serving jars or small glasses, create layers by first pressing the crust mixture firmly at the bottom, followed by adding a thick layer of the chilled cheesecake mixture, and finally spooning a generous amount of the cooled blueberry lemon filling on top.
Chill Before Serving: Place the assembled jars in the refrigerator for at least 1 hour to let the layers set and flavors meld. Serve chilled for best texture and taste.

Notes

You can substitute honey for maple syrup as a natural sweetener depending on preference.
The lemon zest is optional but adds a bright, fresh flavor that enhances the cheesecake and berry filling.
For a crunchier crust, toast the almonds lightly before crushing.
Adjust sweetness by adding more maple syrup to the cheesecake mixture if desired.
Use fresh blueberries for best flavor and texture; frozen can be used but may require extra draining.