No Bake Lemon Berry Cheesecake Jars

These little no bake lemon cheesecakes are served in an individual jar making them perfectly portable, giftable or hide-able if you want to keep them for yourself! The easy homemade blueberry topping is the perfect accompaniment to make them shine.

These creamy and fresh no bake lemon cheesecakes are topped with a delicious blueberry sauce.  The filling is made in a flash and topped with a quick berry topping. 

Then you package it all up in cute little individual servings.  The jars make them super portable and easy to serve.  No mess, no fuss, just pass out a jar and a spoon and you’re ready to go!

I originally shared this recipe in the spring of 2018. I was honored to be asked by my little brother and his wife to make their wedding treats.

They were having a rustic chic wedding in a cool old apple orchard barn.  Instead of one large cake, they wanted a smaller cake and a some easier grab and go options.

So I made them a small layered bakery style white cake, a cookie buffet that included monster cookies, chocolate chip cookies and a few kinds of cupcakes.

My favorite treat, however were these fun cheesecake jars. We dressed them up with a little ribbon and a cute bamboo spoon.

That brings us to today. I needed to make treats for a couple of small gatherings this weekend and I just knew these cute little jars would be the perfect springy option.

They are so easy to make and can be put together a day or two ahead of time. Plus they are the perfect mix of sweet, tart and creamy.

The lemon and blueberries make for such a bright and fresh combination. So basically this recipe ticks all of the boxes!

Little Dude and I whipped up a batch and a half and shot a quick video so you could see just how easy they are. Check out our collection of videos on the Cooking With Carlee YouTube channel.

Much like the key lime cheesecake jars, this recipe is a breeze to put together.  They can easily be served at a casual picnic or be dressed up for a party.

Over the years I have made these for almost a dozen different gatherings. Every time they are met with oohs and ahs.

They are so easy I almost feel guilty accepting all the praise.  But hey, it would be rude not to. 😉

Other than melting the butter, there is no cooking involved. So what are you waiting for? Let’s get some made!

Carlee’s Tips and tricks:

Make sure to get your cream cheese beat completely smooth before you add any liquid. Stop and scrape the bowl a couple of times along the way to make sure there are no chunks hiding anywhere.

A super creamy cheesecake has a much better mouthfeel, so it’s worth making sure you get this part right. It is much harder to get rid of lumps once you start adding more liquid.

If you want to save a few minutes, feel free to use blueberry pie filling as the topping.  But really making you own is super simple and I think you can taste the freshness.

Feel free to experiment with the berries as well. The topping recipe should work wonderfully with strawberries, blackberries or a mix of berries.

If a Graham cracker crust isn’t your thing, sub in lemon or vanilla sandwich cookies. Vanilla wafers would be great too.

Just pulse them in a food processor until they are fine crumbs and proceed with the recipe. Small adjustments like this can really help you get a finished product you’ll love.

I love using cookie scoops for so much more than just cookies. A large cookie scoop or ice cream scoop is a great way to transfer the cheesecake mixture to the jar in a consistent and less messy way.

Of course an important part of making cheesecake jars is the jar. I started using 4 oz. glass jars but them got some 6 oz. pudding jars that I really love.

However if you don’t have the jars, you can use the same recipe and make it in a pie plate or square baking dish. It will still taste absolutely amazing!