We had these no-bake cheesecake jars for the 4th of July. They are really easy to make and are just the right amount for a portion control. They are also very customizable – you can use any type of topping you like. I’ve made these cheesecake jars with cherry pie filling in the past and they were delicious as well.
I used this recipe as a base and added lemon curd to the cream cheese mixture. If you don’t have lemon curd, I’d recommend adding lemon or lime juice and zest. The recipe called for sour cream but I didn’t think it was necessary and will skip it next time.
Using lemon curd, this makes 8 4 oz jars. I think I bought mine at Walmart a few years ago. If you are not familiar with lemon curd, it’s a topping/ spread made with lemon juice, egg yolks, and butter. It’s quite rich, so a little goes a long way.
- Melted butter, 2 Tbsp
- Graham cracker crumbs (about 8 graham crackers),1 cup
- Heavy cream or heavy whipping cream,1 cup
- 8-ounce block full-fat cream cheese, softened to room temperature
- Granulated sugar, ⅓ cup
- Sour cream, 2 Tablespoons (30g) sour cream, at room temperature (I used it this time but will omit next time)
- Lemon curd, ¼ cup
- Lemon juice, 1 tsp
- Vanilla extract, ½ tsp
For the Blueberry sauce:
- Cornstarch, 2 tsp
- Water, 1 Tbsp
- Lemon juice,1 tsp
- Blueberries, 2 cups (fresh or frozen)
- Granulated sugar, ¼ cup (use more or less, to taste)
Whisk the cornstarch, lemon juice, and water together in a small bowl until the cornstarch has dissolved.
Warm the blueberries and sugar together in a small saucepan over medium heat for a few minutes, stirring continuously, until the blueberry juices begin to release.
Add the cornstarch mixture and continue to stir for another 2-3 minutesThe mixture will start to thicken. Remove from heat and let cool while you are preparing the jars.
Melt the butter (I do it in the microwave) and stir in the graham cracker crumbs. Spoon the mixture evenly among the jars and set jars aside.
Whip the cold heavy cream into stiff peaks for about 3-4 minutes. Be careful not to over beat or it will turn into butter.
Beat the cream cheese, sugar, sour cream (if using), lemon curd, lemon juice, and vanilla extract together with a mixer until smooth and creamy. If you don’t have a mixer, this can be done by hand. Just make sure to combine everything thoroughly.
Fold the whipped cream into the cheesecake filling with a rubber spatula or a spoon until combined, being careful not to deflate all the air in the whipped cream.
Layer a couple large spoonfuls of filling on top of the crust in the jars. Make sure to leave room for the topping.
These can be served right away, adding a tablespoon of the topping. But I prefer chilling them in the fridge for a few hours, and adding the topping right before eating.
It would be fun to make a few different toppings and let everyone make their own cheesecake flavor.
Hope you give these a try!