Blueberry cheesecake jars are an easy, no-bake dessert featuring layers of buttery graham cracker crust, smooth cheesecake filling, and a sweet blueberry topping. They’re ideal for individual servings, parties, or any time you want a quick, elegant treat without fuss.
These jars are visually appealing and portable, making them perfect for gatherings. You can prepare them ahead of time so you can enjoy the event while guests are cared for.
Ingredients
Below are the ingredients grouped by the crust, the filling, and the topping.
For the crust:
- Graham crackers – One sleeve crushed into crumbs (about 1½ cups) or 1½ cups premade crumbs
- Granulated sugar – 2 tablespoons
- Melted butter – 3 tablespoons
For the cheesecake filling:
- Cream cheese – 1 8-oz block, softened to room temperature
- Powdered sugar – 1 cup
- Lemon juice – 2 tablespoons
- Heavy cream – 1 tablespoon
- Vanilla extract – 1 teaspoon
- Cool Whip (or similar) – 1 8-oz tub, divided (about 2 cups to fold in, plus extra to top)
For the topping:
- Blueberry pie filling – 1 20-oz can
- Ground cinnamon – 1/4 teaspoon
- Fresh blueberries – 1/4 cup for garnish
How to Make
These jars require no baking and come together quickly.
- In a large bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until the crumbs are evenly coated.
- Divide the crust mixture evenly among six 12-oz (or larger) jars, pressing gently into the bottom. Set the jars aside.
- In a separate large bowl, beat the softened cream cheese, powdered sugar, lemon juice, heavy cream, and vanilla with an electric mixer until smooth.
- Gently fold about 2 cups of the Cool Whip into the cream cheese mixture until incorporated.
- Scoop the cheesecake filling evenly over the crust layer in each jar.
- In a medium bowl, stir the ground cinnamon into the blueberry pie filling, then divide the filling evenly over the cheesecake layer.
- Top each jar with a dollop of the remaining Cool Whip and sprinkle with fresh blueberries.
- Chill the jars for at least 30 minutes before serving so the filling firms slightly and flavors meld.
Storing
Keep the jars covered in the refrigerator for up to 4 days. Over time, the blueberry topping may bleed slightly into the cheesecake layer, which is normal but will affect presentation.
Tips and Variations
- Allow the cream cheese to reach room temperature before mixing to ensure a smooth, lump-free filling.
- Swap the blueberry pie filling for strawberry or raspberry pie filling for a different flavor.
- If using whole graham crackers, pulse them in a food processor or place them in a zip-top bag and crush with a rolling pin until they form fine crumbs.
- For a lighter filling, you can gently fold in additional whipped topping to taste, but keep heavy cream in the base for richness and stability.
Other No-Bake Cheesecake Ideas
If you enjoy these blueberry cheesecake jars, try other no-bake cheesecake treats such as fruit-topped cups, cheesecake dips, or no-churn cheesecake ice cream. These formats are equally simple and allow for many flavor variations.
Blueberry Cheesecake Jars
A simple no-bake dessert with a graham cracker crust, creamy cheesecake filling, and blueberry topping. Makes 6 jars.
Prep Time: 20 minutes | Chill Time: 30 minutes | Total Time: 50 minutes
Servings: 6 | Calories: 661 kcal
Author: Meaghan – The Quicker Kitchen
Ingredients
For the Crust
- One sleeve graham crackers, crushed into crumbs (about 1½ cups)
- 2 tablespoons granulated sugar
- 3 tablespoons melted butter
For the Cheesecake Filling
- 1 (8 oz) block cream cheese, softened
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 tablespoon heavy cream
- 1 teaspoon vanilla extract
- 1 (8 oz) tub Cool Whip, divided
For the Topping
- 1 (20 oz) can blueberry pie filling
- 1/4 teaspoon ground cinnamon
- 1/4 cup fresh blueberries
Instructions
- Mix graham cracker crumbs, granulated sugar, and melted butter; divide among six 12-oz jars and press into the bottoms.
- Beat cream cheese, powdered sugar, lemon juice, heavy cream, and vanilla until smooth.
- Gently fold in about 2 cups of Cool Whip until combined.
- Fill jars with the cheesecake mixture over the crust.
- Stir cinnamon into the blueberry pie filling and spoon over the cheesecake layer.
- Top each jar with remaining Cool Whip and fresh blueberries.
- Chill at least 30 minutes before serving.
Notes
- Softened cream cheese mixes more easily and yields a smoother filling.
- Other fruit pie fillings like strawberry or raspberry work well as alternatives.
- To make graham crumbs from whole crackers, pulse in a food processor or crush in a sealed bag with a rolling pin.
Enjoy these blueberry cheesecake jars—an effortless dessert that’s as pretty as it is delicious.