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- 1 cup graham cracker crumbs - 4 tablespoons unsalted butter, melted - 16 oz cream cheese, softened - 1 cup fresh blueberries - 1 cup powdered sugar - 1 cup heavy whipping cream - 1/4 cup fresh lemon juice - Zest of 1 lemon - 1 teaspoon vanilla extract For this No-Bake Lemon Blueberry Cheesecake Jars delight, you need a few key ingredients. First, the graham cracker crumbs create a tasty crust. Mix them with melted butter for a rich base. Then, you’ll need cream cheese, which gives the cheesecake its creamy texture. Fresh blueberries add a burst of flavor and color. Next, add powdered sugar for sweetness. Heavy whipping cream makes your cheesecake light and fluffy. For that zesty kick, fresh lemon juice and lemon zest are essential. Lastly, a touch of vanilla extract rounds out the flavor. These ingredients work together to create a refreshing and delicious dessert. To start, you need to make the crust. In a medium bowl, mix 1 cup of graham cracker crumbs with 4 tablespoons of melted unsalted butter. Stir until it looks like wet sand. This mixture will give your jars a nice base. Next, you will divide the crust mixture among your jars. Press it down firmly to form a solid layer. This step is key to hold everything together later. Now it’s time for the cheesecake filling. In a large bowl, beat 16 oz of softened cream cheese and 1 cup of powdered sugar together. Mix until it’s smooth and creamy. This step ensures your filling is sweet and rich. Add 1/4 cup of fresh lemon juice, the zest of 1 lemon, and 1 teaspoon of vanilla extract. Stir again until everything is well combined. The lemon gives a bright flavor that pairs perfectly with the blueberries. In another bowl, whip 1 cup of heavy whipping cream until it forms stiff peaks. This means it should hold its shape when you lift the beaters. Gently fold the whipped cream into the cheesecake mixture. Be careful not to deflate the cream. This keeps your filling light and fluffy. Now, it’s time to layer your jars. Spoon or pipe the cheesecake filling over the crust until it’s about half full. Add a layer of 1 cup of fresh blueberries on top. Repeat this with another layer of filling and blueberries. Fill the jars to the top for a beautiful presentation. Finally, cover the jars and refrigerate them for at least 4 hours. This helps the cheesecake set. When you’re ready to serve, garnish with extra blueberries and a lemon slice for a lovely touch. To make your cheesecake smooth, start with softened cream cheese. Cold cream cheese can lead to lumps. Leave it out for about 30 minutes before mixing. This small step makes a big difference! When whipping cream, use a cold bowl and beaters. Cold tools help the cream whip up faster and better. Beat until stiff peaks form. This means the cream holds its shape well. Gently fold this whipped cream into your cheese mixture. Be careful not to mix too hard. You want to keep that light, airy texture. For garnishing, fresh blueberries and lemon slices work best. They add color and a burst of flavor. You can also use mint leaves for a green touch. This makes your jars look even more inviting. Using jars instead of a traditional cheesecake dish has perks. Jars make serving easy and fun. Each person gets their own portion. Plus, jars look cute on a table. They also keep the layers visible, showing off your hard work. One common mistake is overmixing the whipped cream. This can make it grainy and lose its fluffy texture. Mix just until combined. Another mistake is not chilling the jars long enough. They need at least four hours in the fridge. This helps the cheesecake set properly. If you skip this step, your cheesecake may be too soft. Be patient and let them chill! {{image_2}} You can easily change the flavor of your no-bake lemon blueberry cheesecake jars. Adding different fruits can create new tastes. Try using strawberries or raspberries for a twist. These fruits pair well with the lemon, giving you a fresh flavor. You can also experiment with flavored extracts. Try almond or coconut extract for a unique taste. A few drops will change the whole dessert. Just mix them in with the cream cheese for a fun surprise. Want to make this dessert gluten-free? It’s simple! Just swap out the regular graham crackers for gluten-free ones. Many brands offer delicious options that taste great. If you want a different crust, consider using crushed nuts or oats. Blend them with melted butter to create a tasty base. This change can add more texture and flavor to your jars. You can make this cheesecake dairy-free too! Substitute dairy-free cream cheese for the regular kind. Brands now offer great options that taste just as good. For the whipped cream, use a plant-based whipping cream. Look for options made from coconut or almond. This way, everyone can enjoy your yummy dessert, no matter their diet. To keep your no-bake lemon blueberry cheesecake jars fresh, store them in the fridge. Cover each jar with a lid or plastic wrap. This keeps the air out and prevents drying. If you want to freeze them, make sure to leave space at the top of each jar. This space allows the filling to expand as it freezes. In the fridge, these jars last for about 3 to 5 days. Always check for signs of spoilage before eating. If you see any mold or the filling smells off, it’s best to toss it. If you froze the jars, let them thaw in the fridge overnight for best results. Once thawed, the cheesecake may need a gentle stir to refresh the texture. Serve with extra blueberries or a slice of lemon on top. This adds a bright touch and makes each jar look even tastier! These cheesecake jars last about 3 to 5 days in the fridge. Keep them sealed to maintain freshness. After this time, the flavors may fade. If you see any mold or off smells, it’s best to toss them. Yes, you can! If you want less sugar, try using a sugar substitute like stevia or erythritol. Just adjust the amount to taste since some are much sweeter than sugar. You might also use coconut sugar, but it can change the color and taste a bit. Cleaning the jars is simple! Soak them in warm, soapy water for a few minutes. Use a soft sponge to remove any residue. Avoid using harsh scrubbers to keep the jars scratch-free. If needed, a little baking soda can help with tough stains. This blog post covered how to make delicious cheesecake jars. We explored the main ingredients, the steps to create the crust and filling, and tips to avoid mistakes. You can customize flavors, use gluten-free options, or try vegan alternatives. Proper storage and shelf life ensure you enjoy these treats longer. Now you have all the tools to make your own cheesecake jars. Get creative and enjoy every bite!

No-Bake Lemon Blueberry Cheesecake Jars

Indulge in the perfect summer treat with these No-Bake Lemon Blueberry Cheesecake Jars! This delightful dessert features a buttery graham cracker crust, creamy lemon cheesecake filling, and fresh blueberries, all layered beautifully in jars. It's easy to make and perfect for any occasion. Ready to impress your guests? Click through for the full recipe and enjoy a sweet and tangy bite of paradise!
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Ingredients
  

1 cup graham cracker crumbs

4 tablespoons unsalted butter, melted

16 oz cream cheese, softened

1 cup powdered sugar

1/4 cup fresh lemon juice

Zest of 1 lemon

1 teaspoon vanilla extract

1 cup heavy whipping cream

1 cup fresh blueberries

Additional blueberries and lemon slices for garnish

Instructions
 

Prepare the crust: In a medium bowl, mix the graham cracker crumbs with melted butter until well combined. Evenly divide this mixture among the bottom of your jars, pressing down firmly to create a crust layer.

    Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth. Add in the fresh lemon juice, lemon zest, and vanilla extract, continuing to mix until fully incorporated.

      Whip the cream: In another bowl, beat the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well blended, being careful not to deflate the whipped cream.

        Layer the jars: Spoon or pipe a layer of the cheesecake filling over the crust in each jar (about half full). Add a layer of fresh blueberries on top of the cheesecake filling. Repeat with another layer of filling and blueberries until the jars are filled to the top.

          Chill the jars: Cover the jars with their lids or plastic wrap and refrigerate for at least 4 hours or until set.

            Serve and garnish: Once set, remove the jars from the refrigerator. Garnish each jar with additional blueberries and a slice of lemon for a fresh presentation before serving.

              Prep Time: 20 minutes | Total Time: 4 hours 20 minutes | Servings: 6 jars