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 developed and reviewed.

Individual no-bake cheesecakes layered with tangy lemon cream and fresh blueberries, perfect for a light summer dessert. This American-inspired summer cookout recipe, ready in about 20 minutes, layers graham cracker crumbs, unsalted butter, 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 "Plan a meal with the AI" 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, melted unsalted butter
8 oz, softened cream cheese
1/3 cup powdered sugar
1 tbsp lemon zest
2 tbsp fresh lemon juice
1/2 cup, cold heavy cream
1 tsp vanilla extract
1 cup fresh blueberries
for garnish, optional mint leaves

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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.