Description
This Blueberry Lemon No Bake Cheesecake Jars recipe offers a refreshing and easy-to-make dessert featuring layers of a crunchy almond graham cracker crust, a creamy lemon-infused cheesecake filling, and a vibrant blueberry lemon sauce. Perfect for a quick, no-bake treat that serves six and combines fresh fruit flavors with smooth, tangy creaminess in convenient individual servings.
Ingredients
Scale
Lemon Blueberry Filling
- 20 ounces fresh blueberries (about 4 dry cups)
- ⅓ cup pure maple syrup or honey
- Zest from half a lemon (optional)
- 1 tablespoon fresh lemon juice
- 1 pinch salt (optional)
- 1 tablespoon water
- 1 tablespoon cornstarch
No Bake Cheesecake Filling
- 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)
Instructions
- Prepare the Lemon Blueberry Filling: Add the blueberries, maple syrup or honey, lemon zest (if using), lemon juice, and salt (if using) to a saucepan over low-medium heat. Sauté gently for about 5 minutes, stirring occasionally to prevent sticking.
- Thicken the Filling: In a small bowl, mix the cornstarch with water until smooth. Gradually stir this mixture into the cooking blueberries and continue cooking until the filling thickens sufficiently. Remove from heat and allow to cool completely.
- Make the No Bake Cheesecake Filling: In a mixing bowl, combine the softened cream cheese, plain Greek yogurt, maple syrup, lemon zest, and lemon juice. Use a hand mixer to blend until smooth and creamy. Cover and chill in the refrigerator until ready to assemble.
- Prepare the Graham Cracker Almond Crust: Crush the almonds and graham crackers separately to desired consistency. Combine the crushed almonds and graham crackers in a bowl, then stir in the melted butter and salt (if using) until mixture resembles wet sand.
- Assemble the Cheesecake Jars: In serving jars, layer the crust mixture at the bottom, followed by a layer of the cheesecake filling, and finally a layer of the cooled blueberry lemon sauce on top.
- Chill Before Serving: Place the assembled jars in the refrigerator and chill for at least 1 hour to set and allow flavors to meld before serving.
Notes
- You can substitute honey for maple syrup for a different sweetness profile.
- For a dairy-free version, use vegan cream cheese and yogurt alternatives.
- Make sure the cream cheese is softened to avoid lumps in the cheesecake filling.
- Optional lemon zest adds a brighter citrus flavor if desired.
- These jars can be made a day ahead and stored covered in the refrigerator.
- Adjust sweetness by tasting the filling before assembling and adding more maple syrup if needed.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
