Print

Easy No-Bake Lemon Cheesecake Jars with Blueberry Compote

no-bake lemon cheesecake jars - featured image
Print Recipe

A quick and easy no-bake lemon cheesecake layered in jars with a crumbly graham cracker crust and topped with a sweet blueberry compote. Perfect for a light, fresh dessert without the oven.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 150g)
  • 6 tablespoons unsalted butter, melted (about 85g)
  • 2 tablespoons granulated sugar (about 25g)
  • 8 ounces cream cheese, softened (about 225g)
  • ¾ cup powdered sugar (about 90g)
  • 3 tablespoons fresh lemon juice (about 45ml)
  • 1 tablespoon lemon zest
  • ½ cup heavy cream (about 120ml)
  • ½ teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries (about 150g)
  • 2 tablespoons granulated sugar (about 25g) for compote
  • 1 teaspoon lemon juice (about 5ml) for compote
  • 2 tablespoons water (about 30ml) for compote

Instructions

  1. Prepare the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand.
  2. Assemble the base: Spoon about 2 tablespoons of the crumb mixture into each jar. Press down gently but firmly to create an even, compact layer. Refrigerate to firm up.
  3. Make the blueberry compote: In a small saucepan over medium heat, combine blueberries, sugar, lemon juice, and water. Cook, stirring occasionally, until berries soften and mixture thickens, about 10 minutes. Remove from heat and let cool.
  4. Prepare the lemon cheesecake filling: Beat softened cream cheese until smooth. Gradually add powdered sugar and mix until creamy. Stir in lemon juice, lemon zest, and vanilla extract.
  5. Whip the cream: In a separate bowl, whip heavy cream until soft peaks form. Gently fold whipped cream into the cream cheese mixture to keep it light and airy.
  6. Assemble the jars: Spoon the lemon cheesecake filling over the chilled crust in each jar, filling about ¾ full. Smooth the top.
  7. Add the blueberry compote: Spoon a layer of blueberry compote over the cheesecake filling in each jar.
  8. Chill: Cover and refrigerate jars for at least 2 hours to set properly; overnight is best.

Notes

Softening the cream cheese fully before mixing is crucial to avoid lumps. Whip the cream to soft peaks only to keep the filling light and airy. Press the crust firmly and chill well to create a sturdy base. The blueberry compote should be thick but spoonable; add a splash of water if too thick. The jars taste better after chilling overnight. For gluten-free crust, substitute almond flour. For dairy-free, use coconut cream and dairy-free cream cheese alternatives.

Nutrition

Keywords: no-bake, lemon cheesecake, blueberry compote, easy dessert, summer dessert, jar dessert, quick dessert, no oven dessert

Find it online: https://katedishes.com/easy-no-bake-lemon-cheesecake-jars-with-blueberry-compote-recipe/