No-Bake Blueberry Cheesecake Jars

Ingredients

Graham Cracker Crust

• 1½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 6 tbsp melted butter

Cheesecake Filling

• 8 oz (225g) cream cheese, softened
• ½ cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy whipping cream, whipped to stiff peaks

Blueberry Topping

• 2 cups fresh blueberries
• ¼ cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp cornstarch
• 2 tbsp water

Garnish

• Fresh blueberries
• Mint leaves (optional)

Instructions

1. Make the crust: Mix the graham cracker crumbs, sugar, and melted butter until combined. Press about 2 tablespoons into the bottom of each serving jar.
2. Prepare the filling: Beat the cream cheese, powdered sugar, and vanilla until smooth. Fold in the whipped cream until light and fluffy.
3. Cook the topping: In a saucepan, combine 1½ cups blueberries, sugar, and lemon juice. Mix the cornstarch with water and stir into the berries. Simmer for 3–5 minutes until thickened. Remove from heat and stir in the remaining fresh blueberries. Let cool completely.
4. Assemble the jars: Layer the cheesecake filling over the crust, add a layer of fresh blueberries, then another layer of cheesecake filling.
5. Top with the cooled blueberry sauce and garnish with fresh blueberries and mint.
6. Refrigerate for at least 4 hours, or overnight for the best texture.

Prep Time: 20 minutes
Chill Time: 4 hours
Servings: 6