Print

Creamy Mini Blueberry Cheesecakes in Jars

mini blueberry cheesecakes in jars - featured image
Print Recipe

These creamy mini blueberry cheesecakes in jars are an easy, elegant layered dessert featuring a buttery graham cracker crust, smooth cheesecake filling, and fresh blueberry topping. Perfect for parties or a quick treat, they combine simplicity with indulgence.

Ingredients

Scale
  • 1 ½ cups (150g) graham cracker crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • 16 ounces (450g) cream cheese, softened
  • ⅔ cup (135g) granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup (240ml) heavy cream, chilled
  • 1 large egg, room temperature
  • 1 ½ cups (225g) fresh blueberries
  • 2 tablespoons (25g) granulated sugar
  • 1 tablespoon fresh lemon juice
  • Optional: 1 teaspoon cornstarch mixed with 1 tablespoon water

Instructions

  1. Prepare the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until crumbs are evenly coated and feel like wet sand.
  2. Assemble the crust layer: Spoon about 2 tablespoons of crust mixture into each jar and press down firmly to create a compact base. Set jars aside.
  3. Make the blueberry topping: In a small saucepan over medium heat, combine blueberries, sugar, and lemon juice. Stir occasionally as berries soften and release juice, about 8 minutes. If thicker sauce desired, stir in cornstarch slurry and cook for another minute. Remove from heat and cool to room temperature.
  4. Prepare the cheesecake filling: Beat softened cream cheese with sugar and vanilla extract until smooth and creamy (2-3 minutes). Add egg and mix just until combined.
  5. Whip the cream: In a separate chilled bowl, whip heavy cream until soft peaks form. Gently fold whipped cream into cream cheese mixture in batches.
  6. Layer the cheesecake: Spoon or pipe cheesecake filling evenly over crust in each jar, filling about ¾ full. Smooth the top gently.
  7. Add the blueberry topping: Spoon a generous layer of cooled blueberry topping over each cheesecake layer.
  8. Chill: Cover jars with lids or plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  9. Serve: Garnish with fresh blueberries or a mint leaf if desired before serving.

Notes

Soften cream cheese to room temperature before mixing to avoid lumps. Whip cream to soft peaks to keep filling light and airy. Cook blueberry topping low and slow to preserve bright flavor. Layer topping only when cool to prevent melting the filling. Chill overnight for best texture and flavor melding. Use firm fresh blueberries for best results. For gluten-free, substitute graham crackers with gluten-free cookies or nuts. For dairy-free, use vegan cream cheese and coconut cream.

Nutrition

Keywords: mini cheesecake, blueberry cheesecake, dessert in jars, layered dessert, easy cheesecake, party dessert, no bake cheesecake

Find it online: https://nanarecipes.info/creamy-mini-blueberry-cheesecakes-in-jars-easy-layered-dessert-recipe/