If you want to know what heaven tastes like, this is surely IT! Blueberries and lemons, combined with a crispy graham cracker crust and cream cheesy filling is a decadent showstopper. This easy summery no bake dessert is insanely delicious. You really can’t go wrong with a blueberry compote, mixed with a cream cheese and sugar filling, over a crunchy and buttery graham cracker crust, served in a jar! If you like this, you’ll love my Blueberry Cream Cheese Pie and Banana Split Trifle Jar recipes.
These delicious pies in a jar are perfect for serving at parties as your guests can simply grab them and go. They’re the perfect summer treat for your next pool party. You can use smaller jars and spread the recipe much further! I used 16 oz. jars for this recipe, but you can use any size of cup or jar you wish. If you go smaller, you’ll end up with many more than the five I got!
How to make the best Blueberry Lemon Cream Cheese Pies in a Jar
STEP 1: In a large bowl, add the crushed graham crackers, melted butter, and brown sugar, and mix until combined. Spread ½ cup of the mixture on the bottom of each of your 16 oz. jars.
STEP 2: To prepare the cream cheese filling, beat the cream cheese, sour cream, sugar, and lemon juice until creamy. Pour the filling into each of the jars, evenly distributing it.
STEP 3: To make the blueberry topping, whisk the cornstarch, water, sugar, and salt in a medium pot or saucepan. Once it’s mixed, turn the heat up to medium, stirring occasionally. As soon as it boils, add the blueberries, stirring here and there. Stir occasionally and allow the sauce to thicken, about 5-7 minutes. When it’s a thick sauce, it’s done. Remove from heat and let it cool for 45 minutes. Once cooled, evenly spread the topping in the jars. Use your fingers to press each layer down.
STEP 4: For the whipped cream, use a stand or hand mixer to beat the heavy whipping cream on high in a large bowl, until soft peaks form. Add the powdered sugar and beat on high until medium peaks form. Use a spoon to spread it over the blueberry topping. Put the top on and chill for at least three hours before serving. When serving, add reserved graham cracker crumbs, lemon zest, blueberries, or mint on top.
More dessert recipes you’ll love!
The Real Jordan Marsh Blueberry Muffin Recipe
Final Thoughts
Finally, if you make these Blueberry Cream Cheese Pies in a Jar, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.
If you do make this recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!
Blueberry Lemon Cream Cheese Pies in a Jar
Equipment
- Mason jars five 16 oz. jars
Ingredients
*You will need five 16 oz. jars to make this recipe
Crust
- 1 1/2 c graham cracker crumbs from 12 graham cracker sheets
- 4 tbsp butter melted
- 2 tbsp brown sugar
Cream Cheese Filling
- 16 oz. cream cheese softened to room temperature
- 1/4 c sour cream
- 1 c granulated sugar
- 1 tbsp fresh lemon juice
- lemon zest optional
Blueberry Topping
- 2 tbsp cornstarch
- 1/3 c water
- 1/4 c granulated sugar
- 1/2 tsp salt
- 18-20 oz. blueberries fresh or frozen (if using frozen, you do not need to thaw them)
- 1 lemon juiced
Whipped Cream
- 1 c heavy whipping cream
- 3 tbsp powdered sugar
- optional toppings include reserving and sprinkling the graham cracker crumb mixture and lemon zest on top of the dessert
Instructions
- In a large bowl, add the crushed graham crackers, melted butter, and brown sugar, and mix until combined. Spread ½ cup of the mixture on the bottom of each of your 16 oz. jars.
- To prepare the cream cheese filling, beat the cream cheese, sour cream, sugar, and lemon juice until creamy and smooth. Pour the filling into each of the jars, evenly distributing it.
- To make the blueberry topping, whisk the corn starch, water, sugar, and salt in a medium pot or saucepan. Once it’s mixed, turn the heat up to medium, stirring occasionally. As soon as it boils, add the blueberries, stirring here and there. Stir occasionally and allow the sauce to thicken, about 5-7 minutes. When it’s a thick sauce, it’s done. Remove from heat and let it cool for 45 minutes. Once cooled, evenly spread the mixture in the jars.
- To make the whipped cream, beat the heavy whipping cream on high in a large bowl, until soft peaks form, about 3-5 minutes. Add the powdered sugar and beat on high until medium peaks form, about 3-5 minutes. Use a spoon to spread it over the blueberry topping. Put the top on and chill for at least 3 hours before serving. When serving, add reserved graham cracker crumbs, lemon zest, blueberries, or mint on top.
Nutrition (per serving)
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