Description
Creamy, tangy lemon cheesecake layered with a buttery graham cracker crust and topped with sweet blueberry filling, all served in individual jars with no baking required.
Ingredients
Units
Scale
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 3/4 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 1/2 cups blueberry pie filling or compote
Instructions
- In a bowl, mix graham cracker crumbs with melted butter until evenly coated.
- In a separate bowl, beat softened cream cheese and powdered sugar until smooth and creamy.
- Add lemon juice, lemon zest, and vanilla extract to the cream cheese mixture and mix until fully combined.
- In another chilled bowl, whip the heavy whipping cream to soft peaks.
- Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
- Spoon the crumb mixture evenly into the bottom of 6 small jars and press down firmly to create a crust layer.
- Divide the lemon cheesecake filling evenly over the crust in each jar and smooth the tops.
- Refrigerate the jars for at least 4 hours to allow the filling to set.
- Once chilled, spoon blueberry pie filling evenly over each jar before serving.
Notes
- Ensure cream cheese is at room temperature to prevent lumps.
- Chill for the full 4 hours for best texture and structure.
- You can substitute the blueberry topping with fresh berry compote if desired.
Nutrition
- Serving Size: 1 jar
- Calories: 420
- Sugar: 28g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg