No-Bake Lemon & Blueberry Cheesecake Jars
20 min · Easy
#comfort#dessert#kid-friendly#summer#vegetarian
Dessert without turning on the oven. A buttery graham base, a cloud of lemony cheesecake whipped soft and airy, and a glossy burst-blueberry compote spooned over the top. Make them ahead, chill in the fridge, and pull out something that looks like a bakery window when guests arrive.
Ingredientsfor 4 portions
- 227 g Cream Cheese, softened
- 1.5 cup Blueberries
- 6 cracker Honey Graham Crackers, crushed
- 0.3 cup Powdered Sugar
- 4 tbsp Heavy Cream
- 2 tbsp Butter, melted
- 1 Lemon, zest and juice
- 1 tsp Vanilla Extract
Steps
- Crush the graham crackers into fine crumbs and stir with the melted butter until they hold together like wet sand.
- Press a spoonful of the buttery crumb into the base of each jar and chill while you make the filling.
- Beat the cream cheese with the powdered sugar, vanilla, and a little lemon zest and juice until completely smooth and glossy.
- Whip the heavy cream to soft peaks, then fold it gently into the cream cheese mixture to keep it light and airy.
- Simmer the blueberries with a squeeze of lemon for 4–5 minutes, until some burst into a glossy compote; let cool slightly.
- Spoon the cheesecake filling over the crumb base, top with the blueberry compote and a few fresh berries, and chill at least 2 hours before serving.
