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Blueberry Cheesecake Jars


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  • Crust:
  • 1 heaping cup of graham cracker crumbs
  • 3 TBS brown sugar
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 1/4 cup melted butter
  • Cheesecake:
  • 8 oz cream cheese, room temperature
  • 1/2 cup sugar
  • 1/2 cup sour cream
  • 2 TBS fresh lemon juice
  • 2 tsp vanilla extract
  • 1 tsp lemon or orange zest
  • Blueberry topping:
  • 1 can (20 oz) blueberry pie filling
  • 1/4 tsp pure almond extract


Servings 6


Step 1

1) Combine all crust ingredients in a small bowl. Tamp about 3 TBS into each of 6 half pint canning jars.

1) Place all of the cheesecake ingredients in the bowl of a counter top mixer. Whip until smooth and fluffy.

2) Divide evenly among the 6 jars on top of the graham cracker crust layer.

Blueberry Topping:
1) Mix fruit filling with extract and divide evenly among the 6 jars on top of the cheesecake layer.

2) Place lids on jars and refrigerate until ready to eat. Add a dollop of whipped cream to the tops of the jars and sprinkle with a little nutmeg if desired.

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