No Bake Lemon Blueberry Cheesecake Jars

Fluffy and luscious, these no bake lemon blueberry cheesecakes are like taking a bite of spring if spring was a lemon cheesecake cloud! Really though, they are so good!

        These creamy and fresh no bake lemon cheesecakes are topped with a delicious blueberry sauce.  It can be served a number of ways, like as a pie or straight out of the mixing bowl.  However individually packaged in a little 4 ounce jar is a super cute and fuss free way to serve them at a party or packed for a picnic!


       My littlest brother is getting married in June. We love his fiance and can't wait to make it official that she's stuck with our crazy crew. It's so much fun to watch them get excited about planning the big day.

     To be honest we are all excited, especially Little Dude. He is a big fan of my sister-to-be and he loves a good party, so this is definitely up his alley.

      He has been practicing some dance moves to get ready.  I've seen a preview of some new ones he worked up and I think it's safe to say he'll be a shining star.

      I was honored to be asked to make desserts for the reception.  They are having their wedding and reception at an old barn and orchard property.  It is going to be beautiful and a mix of rustic and chic.

     They want a small wedding cake to cut, but they want a variety of desserts for their guests. He wants some cupcakes, she wants cookies, but they are open to about anything from there. Within a few hours of being asked, I had a list of possibilities formed.

     Now it's time to create and taste recipes.  I figured you wouldn't mind coming along for the recipe testing and tasting ride!

     I had done no bake key lime cheesecake jars for a wedding rehearsal last fall and they were a big hit. So I thought it might be fun to do something similar for their wedding.

        I knew the jars would fit in perfectly with the barn setting and the decor they were looking at. But what flavor should they be?

       Since their colors are gold and navy and the wedding is in late spring, a fresh combination of lemon and blueberries seemed like the perfect combination. Don't you agree?

      The test batch went with me to family dinner and luckily they were a hit with everyone, especially the bride-to-be! Whoo! They really are fresh and fluffy and oh so good.  I have some fun ideas of how to dress these up a bit for the wedding. Hopefully they are a hit there too!

      I am going to be giving my mixers a workout getting ready for the wedding. With all the frosting, cookies, cakes and cheesecakes I can't imagine doing it without my kitchenaid mixers. I am lucky enough to have 2, a 4.5 qt classic that I've had for almost 14 years and a 6 qt professional that has only been in the family for a little over a year. Are you as in love with your mixers as I am with mine?

     These little no bake cheesecake jars are one of my favorite summer desserts.  I also love doing bigger versions rimmed with lady fingers like my orange creamsicle no bake cheesecake! What are your favorite ways to do no bake cheesecake?

Yield: 16 servingsAuthor: Cooking With Carlee

No Bake Lemon Blueberry Cheesecake Jars

Fluffy and luscious, these no bake lemon blueberry cheesecakes are like taking a bite of spring if spring was a lemon cheesecake cloud! Really though, they are so good!

prep time: 25 MINScook time: 10 MINStotal time: 35 mins

ingredients:

Crust

• 1 cup graham cracker crumbs
• 2 Tablespoons sugar
• 4 Tablespoons melted butter

Cheesecake

• 16 oz cream cheese, softened
• 1/2 cup sugar
• 1 Tablespoon lemon juice
• 1 teaspoon lemon extract
• 1 cup heavy cream, really cold

Blueberry topping

• 12 ounces blueberries (fresh or frozen work)
• 1/2 cup sugar
• 3 Tablespoons cornstarch
• 1/2 cup water
• 1 Tablespoon lemon juice

instructions

1. In a heavy bottomed pan, toss the blueberries in the sugar and cornstarch.  Add the lemon juice and water and stir to mix.  Place over a medium-low burner and cook, stirring frequently until it comes to a boil.  Then stir constantly until it thickens. Remove from heat and cool completely before use. 
2. In a medium bowl, mix together the graham crackers, sugar and butter for the crust.  Spoon it into the jars and push it down a bit with your fingers to form a crust. 
3. Beat together sugar and cream cheese until smooth and fluffy.  Add lemon juice and extract and beat until combined. Be sure to scrape down the sides of the mixing bowl. 
4. With mixer running on medium speed, slowly drizzle in the cream.  Stop half way through to scrape the sides of the bowl and then continue to drizzle in the cream until it is all added. 
5. Turn the mixer to high and beat until the mixture is light, fluffy and holds its shape. 
6. Spoon about 3 Tablespoons into each jar.  I like to use my large cookie scoop to make it easier. 
7. Top each jar with about a Tablespoon of blueberry filling and chill until ready to serve. 

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Copyright: Cooking With Carlee 2018

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