Lemon Blueberry Cheesecake Cups

Bright, creamy no-bake cheesecake layered in jars with buttery graham crumbs and fresh blueberries. A sunny make-ahead dessert—no oven required.

Prep: 15–20 min Chill: 2–4+ hrs Yield: 6 (4–5 oz) jars Category: Desserts

Ingredients

Crumb base: 1 cup (100g) graham cracker crumbs, 4 Tbsp (56g) unsalted butter, melted, 1 Tbsp sugar, pinch of salt
Creamy filling: 8 oz (226g) cream cheese, softened
1/2 cup (100g) granulated sugar
Finely grated zest of 1 lemon + 2–3 Tbsp fresh lemon juice (to taste)
1 tsp vanilla extract
1/2 cup (120ml) cold heavy cream, whipped to soft peaks (or use 1 cup prepared whipped topping)
Topping: 1–1½ cups fresh blueberries
Optional: 1–2 tsp sugar + 1 tsp lemon juice to lightly macerate blueberries

Why it works: A quick crumb base sets in the fridge, while a whipped-cream–lightened cheesecake filling firms as it chills for clean layers.

Make the crumb base. In a bowl, mix crumbs, melted butter, sugar, and a small pinch of salt until evenly moistened. Spoon 2–3 tablespoons into each jar and press firmly with the back of a spoon or a tamper. Chill while you make the filling (5–10 minutes).
Whip the cream. Using cold cream, beat to soft peaks; set aside in the fridge.
Beat the filling. In a separate bowl, beat softened cream cheese with sugar until completely smooth and fluffy, 1–2 minutes. Beat in lemon zest, lemon juice (start with 2 Tbsp; add to taste), and vanilla.
Lighten & layer. Gently fold the whipped cream into the cream-cheese mixture just until no streaks remain. Pipe or spoon filling over the chilled crumbs (about 1/3 cup per jar). Tap jars to settle.
Chill to set. Cover and refrigerate at least 2 hours (4–6 hours for the firmest set). Top with blueberries just before serving.

For saucier berries: Toss blueberries with 1–2 tsp sugar and 1 tsp lemon juice; let stand 15–30 minutes, then spoon over cups.

Crust that holds: Firmly press the crumb mixture and give it a brief chill so the butter resets—this helps slices/spoons hold their shape.
Extra-smooth filling: Start with softened cream cheese to avoid lumps; scrape the bowl often.
Don’t deflate: Fold the whipped cream gently so the filling stays light and sets nicely.
Lemon swap: Try lime or Meyer lemon; add 1–2 tsp limoncello for an adult twist.
Berry options: Use raspberries or a quick blueberry compote. For neat layers, add berries at serving time.
Make-ahead: Assemble up to 24 hours in advance; keep covered and chilled. Best within 3 days.
Gluten-free: Use GF graham crumbs or almond-cookie crumbs.

Yield: ~6 jars (4–5 oz each)
Active time: 15–20 minutes
Chill time: 2–4+ hours
Storage: Refrigerate airtight up to 3 days. Not ideal for freezing once topped with fresh fruit.