My neighbor brought these to a summer potluck last year, and I couldn’t stop eating them straight from the jar. The tangy lemon cream cheese filling paired with sweet, juicy blueberries felt like sunshine in dessert form. I went home and recreated them that same weekend.
What makes lemon blueberry cheesecake jars so special? They’re no-bake, ready in 20 minutes (plus chill time), and beginner-friendly. The flavor is bright and creamy with a perfect balance of tart citrus and sweet berries. They look fancy but require zero baking skills – just layering. Plus, serving them in jars makes portion control easy and cleanup a breeze.
Whether you’re hosting friends, need a quick dessert for a picnic, or just want something refreshing after dinner, these jars deliver every time.
Why You’ll Love These Cheesecake Jars
No oven means no stress. You don’t need to worry about cracking, water baths, or precise baking times. Just mix, layer, and chill.
The lemon flavor is bright without being overpowering. Fresh lemon juice and zest wake up the cream cheese filling, while the blueberries add natural sweetness and a pop of color. It’s the kind of dessert that tastes light but still feels indulgent.
Individual servings make them perfect for parties, meal prep, or portion control. You can make them a day ahead, store them in the fridge, and they’ll taste even better as the flavors meld together. If you’re a fan of desserts and sweet treats, you’ll want to add this to your rotation.
What You’ll Need
This lemon blueberry cheesecake recipe uses simple ingredients you probably already have. Here’s what to grab:
For the Crust:
- 150g (1 ½ cups) graham cracker crumbs
- 60g (4 tbsp) melted butter
- 2 tbsp granulated sugar
For the Lemon Cheesecake Filling:
- 450g (16 oz) cream cheese, softened to room temperature
- 120g (½ cup) granulated sugar
- 240ml (1 cup) heavy whipping cream, cold
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest (about 1 large lemon)
- 1 tsp vanilla extract
For the Blueberry Topping:
- 200g (1 ½ cups) fresh blueberries
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch mixed with 1 tbsp water (optional, for thicker topping)
Substitutes: Use digestive biscuits instead of graham crackers. Swap heavy cream with coconut cream for a dairy-free version (use dairy-free cream cheese too). Frozen blueberries work if fresh aren’t available – just thaw and drain excess liquid first.
Equipment You’ll Need
- 4-6 mason jars or small glass cups (8 oz each)
- Mixing bowls (medium and large)
- Electric hand mixer or stand mixer
- Zester or microplane
- Small saucepan
- Spoon or small spatula for layering
How to Make Lemon Blueberry Cheesecake Jars
Step 1: Prepare the Graham Cracker Crust
Crush graham crackers into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Mix crumbs with melted butter and sugar in a bowl until the mixture resembles wet sand. Spoon 2-3 tablespoons of the crust mixture into the bottom of each jar. Press down gently with the back of a spoon to create a compact layer. Set jars aside while you make the filling.
Step 2: Make the Lemon Cheesecake Filling
Beat softened cream cheese and sugar together in a large bowl using an electric mixer on medium speed for 2-3 minutes until smooth and fluffy. Add lemon juice, lemon zest, and vanilla extract to the cream cheese mixture. Beat again for 1 minute until fully combined. In a separate bowl, whip cold heavy cream with a hand mixer on high speed for 2-3 minutes until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture using a spatula, working in three additions to keep it light and airy. Mix until just combined with no streaks remaining.
Step 3: Prepare the Blueberry Topping
Add fresh blueberries, sugar, and lemon juice to a small saucepan over medium heat. Stir gently and cook for 3-4 minutes until blueberries start to burst and release their juices. If you want a thicker topping, stir in the cornstarch mixture and cook for another 1-2 minutes until it thickens. Remove from heat and let cool to room temperature.
Step 4: Assemble the Jars
Spoon or pipe the lemon cheesecake filling over the graham cracker crust in each jar, filling them about ¾ of the way. Smooth the top with the back of a spoon or a small spatula. Add a generous spoonful of the blueberry topping over the cheesecake layer. If desired, sprinkle a few extra graham cracker crumbs on top for texture.
Step 5: Chill and Serve
Cover each jar with a lid or plastic wrap. Refrigerate for at least 2 hours, or up to 24 hours, to allow the cheesecake to set properly. Serve chilled, straight from the jar with a spoon.
Tips for Perfect Cheesecake Jars
Soften your cream cheese completely before mixing. Cold cream cheese will create lumps that are hard to smooth out, even with a mixer. Leave it out at room temperature for at least 30 minutes.
Don’t overmix the whipped cream into the filling. Fold gently to keep the texture light and airy. Overmixing will deflate the whipped cream and make the filling dense.
Use fresh lemon juice and zest for the best flavor. Bottled lemon juice doesn’t have the same bright, fresh taste. One large lemon usually gives you about 2 tablespoons of juice and 1 tablespoon of zest.
Let the blueberry topping cool before adding it to the jars. If it’s too warm, it can melt the cheesecake layer and make everything soupy.
Chill the jars for at least 2 hours. The longer they sit, the better the flavors blend together. Overnight is ideal if you’re making them ahead for a party.
If you love no-bake desserts, try no-bake strawberry cheesecake cups or no-bake oreo cheesecake bars next.
Recipe Variations
Blueberry Lemon Cake Version: Want to turn this into a blueberry lemon cake instead? Bake a simple lemon cake, cube it, and use the cake pieces in place of the graham cracker crust. Layer cake cubes, cheesecake filling, and blueberries in the jars for a different texture.
Blueberry Lemon Pound Cake Twist: Use crumbled blueberry lemon pound cake as the base layer instead of graham crackers. It adds extra lemon flavor and a denser, buttery texture that pairs beautifully with the creamy filling.
Mixed Berry Option: Swap blueberries for a mix of raspberries, blackberries, and strawberries. Cook them down the same way to create a colorful berry compote.
Greek Yogurt Lightened Version: Replace half the cream cheese with plain Greek yogurt for a tangier, lighter filling. You’ll still get the creamy texture but with fewer calories and more protein.
Chocolate Drizzle: Melt some dark chocolate and drizzle it over the blueberry topping for a chocolatey contrast to the bright lemon flavor.
Serving Suggestions
Serve these cheesecake jars straight from the fridge with a small spoon. They’re perfect for summer barbecues, baby showers, or casual weekend brunches.
Top them with extra fresh blueberries, a dollop of whipped cream, or a sprig of fresh mint for a pretty presentation. If you want to get fancy, add a few candied lemon slices on top.
Pair them with iced tea, lemonade, or sparkling water for a refreshing dessert spread. They also work well after a light dinner like grilled lemon herb tilapia or mediterranean chickpea salad.
Storage and Make-Ahead Tips
Store the jars covered in the refrigerator for up to 3 days. The graham cracker crust may soften slightly over time, but the flavor will still be excellent.
You can prep these jars a full day ahead, which actually improves the flavor as everything melds together. Just keep them covered tightly so they don’t absorb any fridge odors.
Freezing isn’t recommended because the whipped cream filling can become grainy when thawed. If you must freeze, expect a slight texture change.
Common Mistakes to Avoid
Using cold cream cheese will result in a lumpy filling. Always let it come to room temperature first, or microwave it in 10-second bursts until softened.
Skipping the chilling time means your cheesecake won’t set properly. It’ll be too soft and won’t hold its layers well when you dig in.
Adding hot blueberry topping directly onto the filling will cause it to melt and mix together instead of staying in distinct layers.
Overwhipping the heavy cream makes it grainy or turns it into butter. Stop mixing as soon as stiff peaks form.
Why These Jars Are a Crowd-Pleaser
The individual servings make these jars feel personal and special. Guests love having their own dessert, and there’s no need to cut slices or worry about messy plates.
The combination of tangy lemon and sweet blueberries is universally loved. It’s bright enough for summer but works year-round because blueberries are almost always available.
They look impressive without requiring advanced skills. Even if you’ve never made cheesecake before, you’ll nail these on the first try.
Final Thoughts
Lemon blueberry cheesecake jars are the perfect no-bake dessert when you want something easy, beautiful, and delicious. The bright lemon cheesecake filling, sweet blueberry topping, and buttery graham cracker crust create layers of flavor that keep you coming back for more.
They take less than 30 minutes of active work, chill while you handle other things, and taste like you spent hours in the kitchen. Whether you’re making them for a party or just because you’re craving something sweet and tangy, these jars won’t disappoint.
Try them this weekend and see why they’ve become my go-to dessert when I need something quick but special.
Recipe Card
Servings: 4-6 jars
Prep Time: 20 minutes
Chill Time: 2 hours
Total Time: 2 hours 20 minutes
Difficulty Level: Easy
Equipment: Mixing bowls, electric mixer, mason jars, small saucepan
Ingredients
For the Crust:
- 150g (1 ½ cups) graham cracker crumbs
- 60g (4 tbsp) melted butter
- 2 tbsp granulated sugar
For the Lemon Cheesecake Filling:
- 450g (16 oz) cream cheese, softened
- 120g (½ cup) granulated sugar
- 240ml (1 cup) heavy whipping cream, cold
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
For the Blueberry Topping:
- 200g (1 ½ cups) fresh blueberries
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch mixed with 1 tbsp water (optional)
Instructions
- Mix graham cracker crumbs, melted butter, and sugar in a bowl until combined.
- Divide the crust mixture evenly among 4-6 jars and press down firmly.
- Beat cream cheese and sugar together for 2-3 minutes until smooth.
- Add lemon juice, zest, and vanilla to the cream cheese and mix for 1 minute.
- Whip cold heavy cream in a separate bowl until stiff peaks form.
- Fold whipped cream into the cream cheese mixture gently in three additions.
- Cook blueberries, sugar, and lemon juice in a saucepan over medium heat for 3-4 minutes.
- Add cornstarch mixture if desired and cook for 1-2 more minutes until thickened.
- Let blueberry topping cool to room temperature.
- Spoon or pipe cheesecake filling over the crust in each jar, filling about ¾ full.
- Top each jar with a spoonful of blueberry mixture.
- Cover and refrigerate for at least 2 hours before serving.
Storage: Keep covered in the refrigerator for up to 3 days.
