Recipe Blueberry Lemon No Bake Cheesecake Jars


4 Sep 2020
Local time
2:58 PM
Chicago, IL - Midwest USA
Thought this looked like a nice treat to have on a warm Spring day.


Source: Blueberry Lemon No Bake Cheesecake Jars - Taste And See


Blueberry Lemon No Bake Cheesecake Jars

PREP TIME 20 minutes
COOK TIME 5 minutes
TOTAL TIME 25 minutes


For The Lemon Blueberry Filling:
20 ounces fresh blueberries, (4 dry cups)
1/3 cup pure maple syrup/honey, (or sugar)
zest from half a lemon, (optional)
1 tablespoon fresh lemon juice
1 pinch salt (optional)
1 tablespoon water
1 tablespoon cornstarch

For The No Bake Cheese Cake Layer:
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
For The 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
1/4 teaspoon salt (optional)


For The Lemon Blueberry Filling:

Add blueberries, pure maple syrup (or honey), lemon zest (optional), lemon juice, & salt (optional) to a sauce pan over low-medium heat. Sauté for 5 minutes, gently stirring the berries occasionally.

Mix cornstarch and water in a small bowl. As the berries begin to form a sauce, add the cornstarch mixture and cook for a few more minutes until the sauce has thickened up. You should still have some whole berries visible.

Pour the berries into a heatproof container and allow to cool on the counter or in the fridge while you make the lemon cheesecake filling.

For The No Bake Cheese Cake:

Add softened cream cheese, plain Greek yogurt, maple syrup, lemon zest, and fresh lemon juice to a large bowl, then mix together using electric hand mixer (I mixed mine for 2 minutes on high). Set this in the fridge while you create the crust.

For The Graham Cracker Almond Crust:

Add the almonds to a food processor and blend until the nuts are crushed very fine, but don’t let them start turning into almond butter! Pour nuts into a mixing bowl.

Add graham crackers to the food processor and blend until they are finely crushed.

Mix the graham crackers into the crushed nuts, add salt (optional), drizzle on melted butter, and stir until it’s completely mixed together.

To Assemble:

Distribute crust mixture evenly into six 8-ounce mason jars, about 1/3 cup per jar. Pack down gently with your fingertips.

Carefully divide the cream cheese mixture evenly among the jars - about 1/3 cup per jar. Gently shake each jar to help this layer settle evenly.

Finally, top off each jar with the blueberry sauce, place the lids on top, and chill for at least 1 hour or up to 1 day before serving.


If you'd rather not use almonds in the crust, you can add more graham crackers instead. Just replace the 5 ounces of almonds with a second 5-ounce sleeve of graham crackers. You may want to add another pinch of salt as well.

Nutrition Information

Yield 6
Serving Size 1 jar

Amount Per Serving
Calories 506
Total Fat 27g
Saturated Fat 8g
Unsaturated Fat 0g
Cholesterol 42mg
Sodium 392mg
Carbohydrates 57g
Fiber 5g
Sugar 32g
Protein 12g

© Holly Sander

CUISINE: American

Blueberry Lemon No Bake Cheesecake Jars | Taste And See
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Nosh 'n' Splosh
Staff member
Recipe Challenge Judge
15 Jul 2019
Local time
3:58 PM
Ohio, US
Another good picnic treat... bookmarked!


New Member
29 Nov 2021
Local time
8:58 PM
This looks amazing! Portable too. I bet it would go great with some whipped cream...
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