Blueberry Lemon Cheesecake Jars

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🍋 Recipe: Blueberry Lemon Cheesecake Jars

  • Prep time: 20 minutes

  • Chill time: 2 hours (minimum)

  • Servings: 4–6 jars (depending on jar size)

Ingredients

The Crust

  • 1 cup Graham cracker crumbs (about 8–9 crackers)

  • 2 tbsp Granulated sugar

  • 4 tbsp Unsalted butter, melted

The Lemon Cheesecake Filling

  • 8 oz (225g) Cream cheese, softened to room temperature

  • 1/2 cup Powdered sugar

  • 1/2 cup Heavy whipping cream, cold

  • 1 tsp Vanilla extract

  • 1 tbsp Lemon zest (about 1 large lemon)

  • 2 tbsp Fresh lemon juice

The Blueberry Compote

  • 1.5 cups Fresh or frozen blueberries

  • 2 tbsp Granulated sugar

  • 1 tsp Lemon juice

  • 1 tsp Cornstarch dissolved in 1 tbsp water (slurry)

Instructions

  1. Make the Compote: In a small saucepan over medium heat, combine blueberries, sugar, and lemon juice. Simmer for 5–7 minutes until berries burst. Stir in the cornstarch slurry and simmer for 1 more minute until thickened. Remove from heat and let cool completely.

  2. Prep the Crust: Mix Graham cracker crumbs, sugar, and melted butter in a small bowl. Press 2–3 tablespoons of the mixture into the bottom of each jar.

  3. Whip the Filling: In a large bowl, beat the softened cream cheese and powdered sugar until smooth. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture along with the lemon juice, zest, and vanilla.

  4. Layer: Pipe or spoon the lemon cheesecake mixture over the crust. Top with a generous layer of the cooled blueberry compote.

  5. Chill: Refrigerate for at least 2 hours to allow the cheesecake to set.

💡 Pro-Tips & Notes

  • Room Temp is Key: Ensure your cream cheese is truly soft before mixing. If it’s cold, you’ll end up with tiny “cheese lumps” that no amount of whisking can fix.

  • Folding vs. Stirring: When adding the whipped cream to the cheese, use a spatula to “fold” (cut through the middle and turn over). This keeps the air in the mousse, making it light and fluffy.

  • Jar Choice: 4oz or 6oz Mason jars work best. If you don’t have jars, wine glasses or clear tumblers look beautiful too!

🥗 Nutritional Info (Per Serving)

Estimate based on 1 of 6 servings:

  • Calories: 340 kcal

  • Total Fat: 24g

  • Carbohydrates: 28g

  • Protein: 4g

  • Sugar: 18g

✨ Benefits

  • Portion Control: Individual jars prevent the “just one more slice” spiral.

  • Antioxidants: Blueberries are powerhouses of anthocyanins, which help fight oxidative stress.

  • Make-Ahead: These actually taste better on day two once the flavors have melded, making them a stress-free hosting dessert.

❓ Common Q&A

Q: Can I use frozen blueberries? A: Absolutely. They might release a bit more juice, so you may need to simmer the compote for an extra minute to reach the desired thickness.

Q: How long do these last in the fridge? A: They stay fresh and delicious for up to 3–4 days. Keep them lidded or covered with plastic wrap.

Q: Can I make this “Skinny” or Lower Calorie? A: Yes! Swap the cream cheese for Neufchâtel (1/3 less fat) and use a sugar-free sweetener like Erythritol in the berry compote.

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