
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.
They fit the day perfectly if I do say so myself. You can see the set up in my post about the cowboy and his princess bride.
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. Pkus 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!

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.

Helpful tools
I cannot overstate how much I love my stand mixers. With all the frosting, cookies, cakes and cheesecakes I make, I can't imagine life without them.
I am lucky enough to have two Kitchenaid mixers, 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?
A food processor is also handy for tasks like making graham cracker crumbs. It makes quick work of it with less mess than trying to do it in a zipper bag.

We 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 like using 4 oz. glass jars for the perfect sized single serve treat.
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!
Now it's time to head to the kitchen and get to work. Feel free to print out the recipe below and watch us make it by clicking the following image that will take you to YouTube.
Yield: 16 Servings

No Bake Lemon Blueberry (or any berry!) Cheesecake Jars
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!
Prep time: 25 MinCook time: 10 MinTotal time: 35 Min
Ingredients
Crust
- 1 cup graham cracker crumbs
- 2 Tablespoons sugar
- 4 Tablespoons melted butter
Blueberry topping
- 12 ounces blueberries (fresh or frozen work) *
- 1/2 cup sugar
- 3 Tablespoons cornstarch
- 1/2 cup water
- 1 Tablespoon lemon juice
Lemon Cheesecake
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 1 Tablespoon lemon juice
- 1 teaspoon lemon extract
- 1 cup heavy cream, really cold
Instructions
- 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.
- 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.
- 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.
- 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.
- Turn the mixer to high and beat until the mixture is light, fluffy and holds its shape.
- Spoon about 3 Tablespoons into each jar. I like to use my large cookie scoop to make it easier.
- Top each jar with about a Tablespoon of blueberry filling and chill until ready to serve.
Notes:
*Feel free to try other berries!
Calories
141.46Fat (grams)
6.54Sat. Fat (grams)
3.87Carbs (grams)
20.36Fiber (grams)
0.24Net carbs
20.12Sugar (grams)
16.07Protein (grams)
0.90Sodium (milligrams)
34.52Cholesterol (grams)
18.60

These look so cute and yummy! Would love to serve these outside this summer for an alfresco dessert!! Easy, fun and such delicious flavors!! Great giveaway too!
ReplyDeleteThey would be perfect for dinner on the patio or around your new pool!
DeleteCongratulations to your brother! I'm sure these would be a hit with the wedding guests. I can't wait to see what else you are planning!
ReplyDeleteThank you! I hope they are!
DeleteI totally thought of your key lime ones when I saw this this morning. Now that we have a nice big kitchen and are having people over with the "better" weather, I can't wait to make both!
ReplyDeleteDefinitely go for both! <3
DeleteWhat a fun treat. I know the wedding guests will love them. I can't wait to see what else you make!
ReplyDeleteI can't wait to see it all come together!
DeleteIf I won the KitchenAid Artisan Series 5-Qt. Stand Mixer with Pouring Shield I would start off making Glutenfree bread then cake and so many other items for my family!
ReplyDeleteThere are so many great things to make!!
DeleteIf I won omg there would be so many things I would make. First I would have to make a double layer chocolate cake for the family! Thanks!
ReplyDeleteThere are sooooo many great things to make!
DeleteThese are so cute! I'm totally digging the flavor combination!
ReplyDeleteThank you so much!
DeleteThese are absolutely husband approved! I love that they are not too large or overly sweet. Definitely a dessert that you can count on me eating!
ReplyDeleteYay! Luckily you are likely to see them again soon enough!
DeleteThe perfect summer treat!
ReplyDeleteThank you!
DeletePortable desserts are the best! Love blueberry and lemon together!
ReplyDeleteI agree on both accounts!
DeleteHi Carlee, if you ever need a food tester just give me a nod! I am so jealous of your family getting to test your creations. Cheesecake is one of my favorites, and these do look super cute.
ReplyDeletexx
Thank you!
DeleteThese look so good! I love that they are no-bake!
ReplyDeleteThank you! They are so simple and soooo good!
DeleteThese really are perfect for a lovely spring wedding! p.s. great giveaway!
ReplyDeleteThank you!
DeleteTough to say. What wouldn't I make? Actually, I would probably start with meringues.
ReplyDeleteI know, it's too hard to choose! Meringues would be a great place to start!
DeleteI would make some pizza dough if my name was drawn as the winner!
ReplyDeleteIt's hard to go wrong with homemade pizza!
DeleteI absolutly love this recipe and so does my husband. We tried this last night and guess what it turned out so good we had some for breakfast as well. Thank you so much for this recipe.
ReplyDeleteYAYAYAY!! I am so glad you enjoyed them!
DeleteMacaron of course!! What else would I make? Lol
ReplyDeleteHaha! That would be perfect!
DeleteLove your cheesecake idea! I think that’s a perfect dessert for the wedding. If I won I’d keep on with my current fave - all things bread! Love using a mixer to knead dough, and I’m in need of an upgrade!
ReplyDeleteHomemade bread is the best! Good luck!
DeleteOh my do these cheesecake jars look good!!! Congratulations on your brother's upcoming wedding. I love family gatherings like weddings and it sounds like you are going to be super involved. They are lucky to have you.
ReplyDeleteThank you so much!
DeleteIf I won this contest I'll first of all make a surprise lemon chiffon cake with a swiss meringue for my mum because I'm doing thus for my mum and the lemon chiffon is her favorite cake
ReplyDeleteOooooooh, yum! Now that sounds amazing!
DeleteIf I won this contest, I'll make a surprise lemon chiffon cake with swiss meringue for my mum because I'm winning the mixer for her and lemon chiffon is her favorite.
ReplyDeleteYum!
DeleteI adore this recipe and idea- love that it is real cream and not cool-whip- not that there's anything wrong with that, but this is fab! I am featuring it for next week's Friday Frenzy!
ReplyDeleteThank you so much!
DeleteMercy! No bake cheesecakes are my weakness!
ReplyDeleteMine too!
DeleteYour Cheesecake jars look delicious! Thanks so much for sharing your awesome post with us at Full Plate Thursday and hope to see you again real soon!
ReplyDeleteMiz Helen
Thank you!
DeleteI think I would try cinamon buns, or something sweet
ReplyDeleteNow I want cinnamon buns!
DeleteWhat would I make? More of your frosting recipes!
ReplyDeleteBest answer ever! <3
DeleteIf I ever won this food mixer I wouldn't sleep for a week! I would be in the kitchen mixing up some great cakes and cookie batches. This would be so awesome! :)
ReplyDeleteThat sounds like a perfect plan!
DeleteI would make cheesecake and cinnamon rolls.
ReplyDeleteGreat choices!
DeleteI think I could eat that gorgeous topping all by its self!!! But I guess I could eat the cheesecake too...if forced! Faith, Hope, Love, & Luck - Colleen
ReplyDeleteIt is tempting, that is for sure! But the lemon cheesecakes are pretty out of this world too!
DeleteBlueberry cheesecake is my favorite! I love the idea of making them individual portion sizes and putting them in mason jars.
ReplyDeleteIt makes them so fun to serve and even more fun to eat! Thank you!
DeleteWay to be featured Carlee on Sugar and Spice!!!
ReplyDeleteThank you!
DeleteI'd probably use the mixer to make bread. I don't like to knead, so trying out the dough hook would be great! Thanks for the opportunity to win. :)
ReplyDeleteHomemade bread is the best! Good luck!
DeleteThis little cheesecakes are CLEARLY calling my name! :-o Cheesecake is def one of my big weaknesses. These look amazing!
ReplyDeleteMine too! I hope you love these!
Delete