Dessert with a Lid

I first made these little cheesecake jars when I needed a dessert I could carry across town. I packed the crumbly bases, spooned lemon filling over them, and put the lids on before leaving. Opening a jar later felt like finding a tiny cheesecake made just for me.

A Cool, Creamy Little Treat

This no bake lemon cheesecake has a buttery crumb base and a light, tangy filling. The jars make serving easy, and you can prepare them ahead of a party. A little lemon curd on top gives each spoonful an extra burst of citrus.

What Goes Into Eight Jars

• 1 cup graham cracker crumbs
• 3 tablespoons unsalted butter, melted
• 16 ounces cream cheese, softened
• 3/4 cup powdered sugar
• 1/4 cup fresh lemon juice
• 1 tablespoon finely grated lemon zest
• 1 teaspoon vanilla extract
• 1 cup cold heavy whipping cream
• 1/2 cup prepared lemon curd
• 1 cup fresh blueberries

Spoon in the Layers

1. Stir the graham cracker crumbs and melted butter together.
2. Divide the crumbs among eight 4-ounce jars and press lightly.
3. Beat the cream cheese and powdered sugar until smooth.
4. Beat in the lemon juice, zest, and vanilla.
5. Whip the cold cream to firm peaks in a separate bowl.
6. Fold the whipped cream into the cream cheese mixture.
7. Spoon or pipe the filling into the jars.
8. Cover and refrigerate for at least 4 hours.
9. Add a spoonful of lemon curd and a few blueberries to each jar before serving.

Little Jar, Different Look

• Add extra blueberries for a blueberry lemon cake-inspired finish.
• Sprinkle graham crumbs over the tops for easy cheesecake decoration.
• Swap the blueberries for fresh raspberries.
• Add a little toasted meringue just before serving for a lemon meringue twist.
• Serve with spoons tucked beside the jars for a party.

Pro Tips

• Soften the cream cheese before mixing.
• Use cold cream for easier whipping.
• Beat the filling until no cream cheese lumps remain.
• Fold the whipped cream in gently.
• Chill for the full 4 hours.
• Add fruit just before serving.

FAQs

Can I make the jars the day before?
Yes. Assemble the crumb bases and cheesecake filling, cover the jars, and refrigerate them overnight. Add the lemon curd and blueberries shortly before serving.

How long do they keep?
Store the covered jars in the refrigerator for up to 3 days. The crumb layer will soften a little over time, but the cheesecake will still taste good.

Can I use another cookie for the base?
Yes. Finely crushed shortbread cookies make a lovely substitute for graham cracker crumbs. Use the same measured amount and mix them with the melted butter.

Are these like lemon cream cheese bars?
They have a similar lemon-and-cream-cheese pairing, but these jars are softer and meant to be eaten with a spoon. Bars are the better choice when you need a dessert guests can pick up by hand.

Why is my cheesecake filling runny?
The cream may not have reached firm peaks, or the filling may need more time to chill. Use cold heavy cream, fold it in gently, and refrigerate the jars for at least 4 hours.

Mini Lemon Cheesecake Jars

These no-bake mini lemon cheesecake jars feature a buttery graham cracker crumb base, a light and creamy lemon cheesecake filling, tangy lemon curd, and fresh blueberries. Served in individual jars, they are an easy make-ahead dessert for parties, picnics, and special occasions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 0 minutes mins

Chilling Time 4 hours hrs

Total Time 4 hours hrs 25 minutes mins

Servings: 8 jars

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

Graham Cracker Base

• 1 cup graham cracker crumbs finely crushed
• 3 tablespoons unsalted butter melted

Lemon Cheesecake Filling

• 16 ounces cream cheese softened
• 3/4 cup powdered sugar sifted if lumpy
• 1/4 cup fresh lemon juice strained
• 1 tablespoon lemon zest finely grated
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream cold

Topping

• 1/2 cup lemon curd prepared
• 1 cup fresh blueberries washed and dried

Equipment

• 8 4-ounce jars with lids
• Mixing bowls
• Electric hand mixer or stand mixer
• Whisk or Electric Mixer
• Rubber Spatula
• Piping bag or spoon
• Zester

Method

 

1. Stir the graham cracker crumbs and melted butter together in a mixing bowl until the crumbs are evenly coated and resemble damp sand.
2. Divide the crumb mixture evenly among eight clean 4-ounce jars. Press the crumbs down lightly to form an even base.
3. In a large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy, scraping down the sides of the bowl as needed.
4. Add the fresh lemon juice, finely grated lemon zest, and vanilla extract. Beat until the mixture is smooth and evenly combined, with no cream cheese lumps remaining.
5. In a separate clean bowl, whip the cold heavy cream until firm peaks form. The cream should hold its shape when the whisk is lifted.
6. Using a rubber spatula, gently fold the whipped cream into the lemon cream cheese mixture in batches until the filling is light, fluffy, and evenly combined.
7. Spoon or pipe the cheesecake filling into the prepared jars, dividing it evenly among the eight portions. Smooth the tops if desired.
8. Cover the jars with their lids and refrigerate for at least 4 hours, or until the cheesecake filling is thoroughly chilled and set.
9. Just before serving, add a spoonful of lemon curd to each jar and top with a few fresh blueberries. Serve chilled with small spoons.

Notes

Make ahead: Prepare the crumb bases and cheesecake filling up to one day in advance. Cover and refrigerate overnight, then add the lemon curd and blueberries shortly before serving.

Storage: Keep the covered jars refrigerated for up to 3 days. The crumb base may soften slightly over time.

Cookie substitute: Finely crushed shortbread cookies can replace the graham cracker crumbs in the same measured amount.

Flavor variations: Replace the blueberries with fresh raspberries, sprinkle extra graham cracker crumbs over the topping, or add a little toasted meringue just before serving.

For the best texture: Use softened cream cheese and cold heavy cream. Whip the cream to firm peaks, fold it in gently, and allow the full chilling time so the filling can set properly.

Save a Jar for Tomorrow

I love desserts that are already portioned and waiting in the fridge. These mini lemon cheesecake jars feel cheerful with their bright curd and berries, but they ask very little of me when it’s time to serve. Put the lids on any extras, and enjoy another cool, creamy spoonful tomorrow.

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