Creamy, layered, and so pretty in little jars. No oven needed and ready in 20 min!
*No-Bake Blueberry Cheesecake in a Jar*
*Makes*: 4 jars | *Time*: 20 min prep + 1 hour chill
*Ingredients:*
*For the Crust:*
1. *Graham crackers*: 1 cup crumbs, about 8 sheets
2. *Butter*: 3 tbsp, melted
3. *Sugar*: 1 tbsp
*For the Cheesecake Filling:*
1. *Cream cheese*: 8 oz / 225g, softened
2. *Powdered sugar*: 1/3 cup
3. *Vanilla extract*: 1 tsp
4. *Heavy cream*: 3/4 cup, cold
5. *Fresh blueberries*: 1/2 cup for layers
*For the Blueberry Topping:*
1. *Blueberries*: 1 1/2 cups, fresh or frozen
2. *Sugar*: 3 tbsp
3. *Lemon juice*: 1 tbsp
4. *Water*: 2 tbsp
5. *Cornstarch*: 1 tsp
*Steps:*
1. *Crust*: Mix graham crumbs, melted butter, and sugar. Press 2 tbsp into the bottom of each jar.
2. *Cheesecake filling*: Beat cream cheese, powdered sugar, and vanilla till smooth.
In another bowl whip heavy cream to stiff peaks. Fold into cream cheese.
3. *Layer*: Pipe or spoon filling over crust. Add a few fresh blueberries. Add another layer of filling.
4. *Blueberry topping*: In a small pan combine blueberries, sugar, lemon juice, and water. Simmer 5 min.
Mix cornstarch with 1 tsp water and stir in. Cook 1 min till thick. Cool completely.
5. *Finish*: Spoon cooled blueberry sauce on top. Add fresh blueberries and a mint leaf like your photo.
6. *Chill*: Refrigerate 1 hour before serving.
*Tips for perfect jars:*
1. *No lumps*: Make sure cream cheese is room temp before beating
2. *Extra thick*: Chill filling 10 min before piping for cleaner layers
3. *Quick topping*: Use blueberry pie filling if you’re short on time
4. *Swaps*: Try strawberries, raspberries, or mango
5. *Make ahead*: Keeps 4 days in fridge with lid on
6. *Party size*: This works great in one big trifle dish too