Cheesecake in a jar is quite possible my favorite way to eat cheesecake. These no-bake blueberry cheesecake jars are inspired by the Philadelphia cheesecake cups at the store. But not only do these taste even better because they are homemade with fresh ingredients, but you can top them any way you like and aren’t limited to just one or two flavors! This is the perfect individual treat for the cheesecake lover in your life and the presentation is so fun when you serve them in cute little jars like these jeweled mason jars. Blueberry pie filling is my personal favorite topping because I love blueberry cheesecake, but different flavors like cherry pie filling, apple pie filling, raspberry pie filling, salted caramel, or even just fresh fruit like sliced strawberries, raspberries, and fresh blueberries are all amazing ways to top your cheesecake in a jar! We usually top all of our jars with the same topping just for ease, but if you are doubling or tripling the recipe for a crowd you could easily provide multiple topping options and let everyone finish their own jar with a different topping of their choice!
Why You’ll Love This Recipe
Quick & easy – You can whip these up in under 25 minutes and enjoy immediately or refrigerate for an even denser, no-bake cheesecake experience that is great for making ahead for a party.Perfectly portioned – Because who doesn’t love an easy dessert that comes individually sized in a jar?No-Fuss – There is no worrying about cracks or a water bath like with a typical baked cheesecake when you make these no bake cheesecake jars instead!
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
Cream cheese – We recommend using full-fat cream cheese, although you can make these with reduced fat neufchatel and they will still turn out delicious. Heavy creamSugar – You’ll use granulated sugar to sweeten the graham cracker crumb base and powdered sugar (also known as confectioner’s sugar) for the easy no-bake cheesecake filling.Graham cracker crumbs – Or you could use crushed Oreos, Biscoff cookies, Nilla Wafers, or Nutter Butters to change up the flavor.Vanilla extractBlueberry pie filling
How to Make Cheesecake Jars
Make the graham cracker crust layer. This is as easy as combining some finely crushed graham cracker crumbs with a little sugar for sweetness and melted butter to help it stick together and give a buttery taste. Once the graham cracker crumbs are evenly moistened just divide them between six 8-ounce jars. Make the cheesecake layer for the filling. Start by beating softened cream cheese with the powdered sugar and vanilla extract in a large bowl using an electric mixer until it is creamy and smooth. There’s not really a worry of overbeating like when you are making a traditional cheesecake recipe since this version won’t be baked! Beat the heavy cream in another medium mixing bowl until medium peaks form. That just means that when you lift the beaters out of the whipped cream that it holds it shape but flops over a bit on top and isn’t too stiff. Don’t beat too long or you will end up with stiff peaks and the whipped cream won’t fold into the cream cheese filling quite as nicely. Fold the whipped cream into the cream cheese mixture with a rubber spatula until combined. Then spoon the filling into a large piping bag or even just a large ziploc bag. Snip off the end of the bag so you can easily pipe the filling into the individual jars. You could also spoon the filling into the jars, but it’s easier to get a clean look with the piping approach so I definitely recommend it. Top with your favorite topping or filling! You can eat these right away, although the texture will be closer to a mousse than a cheesecake, so I recommend refrigerating for at least 1 hour before serving so they have a chance to set up a bit.
Tips for Success
Don’t feel limited to only using mason jars. You can serve these in fancy no-stem wine glasses, little parfait cups, or even simple clear plastic cups for a party.Use room temperature cream cheese. If your cream cheese is cold, it’s much harder to get it to smooth out even with a blender and you might end up with lumpy bits of cream cheese in your filling. If you can remember to pull out the cream cheese an hour before you start making these you will have the best results.
Storage & Freezing
Your cheesecake jars should last for up to 5 days in the fridge. You can also freeze these no-bake cheesecake jars for up to three months without the topping. When you want to enjoy your cheesecakes, place them in the refrigerator to thaw overnight and top them with your favorite fruit topping before serving. I don’t recommend freezing them with the fruit topping because they won’t thaw as well.
More Cheesecake Recipes
Pecan Pie Cheesecake BarsTriple Chocolate CheesecakeEasy No-Bake Cheesecake (+ 8 Simple Homemade Toppings!)Black Forest Cheesecake
Raspberry White Chocolate Cheesecake
Blueberry Cheesecake Ice Pops
Chocolate Chip Cookie Dough Cheesecake
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