No-Bake Lemon Blueberry Cheesecake Jars

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Individual no-bake cheesecakes layered with tangy lemon cream and fresh blueberries, perfect for a light summer dessert. This American summer cookout recipe, ready in about 20 minutes, layers graham cracker crumbs, unsalted butter, and cream cheese into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Add this recipe to your weekly plan" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Serves 4 American cuisine 320 cal/serving

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Ingredients

1 cup graham cracker crumbs
4 tbsp unsalted butter, melted
8 oz cream cheese, softened
1/3 cup powdered sugar
1 tbsp lemon zest
2 tbsp fresh lemon juice
1/2 cup heavy cream, cold
1 tsp vanilla extract
1 cup fresh blueberries
for garnish mint leaves, optional

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Instructions

Step 1: In a small bowl, combine 1 cup graham cracker crumbs with 4 tbsp melted unsalted butter. Stir until crumbs are evenly moistened.
Step 2: Spoon about 2 tbsp of the crumb mixture into the bottom of each of 4 serving jars, pressing gently to create a firm base.
Step 3: In a medium bowl, beat 8 oz softened cream cheese with 1/3 cup powdered sugar, 1 tbsp lemon zest, 2 tbsp fresh lemon juice, and 1 tsp vanilla extract until smooth and creamy.
Step 4: In a separate bowl, whip 1/2 cup cold heavy cream to stiff peaks, then fold gently into the cream cheese mixture until fully incorporated.
Step 5: Divide the lemon cheesecake filling evenly among the jars, spooning over the crust layer.
Step 6: Top each jar with 1/4 cup fresh blueberries and refrigerate for at least 2 hours to set.
Step 7: Garnish with fresh mint leaves before serving if desired.