blueberry cheesecake jars

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cheesecakejars

cheesecakejar

Hello Lovelies! Are you all excited for Christmas? Oh my. So much preparation and baking and gift wrapping around here these days it’s beginning to look like Santa’s work shop.

We enjoyed an awesome weekend. Saturday was spent going “over the river and through the woods” to Grandpa Grape’s (Greg’s) house. We brought appetizers and wine and beer and hung out for a few hours. Fun conversation and lots of laughs, as always. On our way home we made a stop at Trader Joe’s for a little shopping spree. Seriously, I could spend days in that store. We got a few Christmas gifts totally DONE while we were there along with some grocery shopping. And, can I tell you how much I LOVE LOVE LOVE the colorful, 99-cent, TJ’s reusable grocery bags as gift bags? They’re so festive and they double as beach bags in the summer. Talk about “repurposing.” Honestly so much better than buying yet another basket that will collect dust in some corner. I love baskets, but you only need 8 dozen and then they just start becoming superfluous. ;)

Anyhoo, I suppose I should tell you about these adorable cheesecake jars. Um, YUM. They’re easy to put together, cute, and they travel well too. If blueberries aren’t your thing, you can easily substitute cherries, lemon, chocolate pudding, or peaches for the blueberries. Just make sure you’re using ready-to-go pie filling, and not just canned fruit, or your cheesecakes will get soggy.

~ serves 6 ~

for the graham cracker crust layer:

1 heaping cup of graham cracker crumbs

3 Tablespoons brown sugar

1/4 teaspoon cinnamon

1/4 teaspoon salt

1/4 cup melted butter

Combine all of the graham cracker crust ingredients and “tamp” about 3 Tablespoons into each of 6 half-pint canning jars.

for the cheesecake layer:

8 oz. cream cheese, room temperature

1/2 cup sugar

1/2 cup sour cream

2 Tablespoons fresh lemon juice

2 teaspoons vanilla extract

1 teaspoon lemon or orange zest

Place all of the cheesecake ingredients in the bowl of a counter top mixer. Whip until smooth and fluffy. Divide evenly among the 6  (half pint) jars… on top of the graham cracker crust layer.

for the blueberry layer:

TIP: a little almond extract will make canned pie filling taste fresh and wonderful!

1 (20 oz.) can blueberry pie filling

1/4 teaspoon pure almond extract

Mix fruit filling with extract and divide evenly among the 6 jars. Place lids on jars an 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.

I think you’re going to LOVE blueberry cheesecake in a jar!

Enjoy!

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  128 comments for “blueberry cheesecake jars

  1. Maura
    December 16, 2013 at 10:48 pm

    I loved your report about the weekend! It sounds like you had a lot of fun. Here, in Israel, we had a white weekend(for a change) and it made me miss the atmosphere of Christmas. Moreover, your “portable” cheesecakes are a great idea!!!
    I wish you and all your family a Merry Christmas!!!!

    • Melissa
      December 17, 2013 at 8:06 pm

      Thank you, Maura! Merry Christmas to you and yours :) XOXO ~Melissa

      • Bev
        July 10, 2014 at 10:32 am

        I made these with fat free sour crème and fat free crème cheese and canned pie filling with blueberry and strawberry……they were wonderful! A huge hit and stored in frig for 1 week and still great! I would like to know the nutritional values on them though…… :)

        • Melissa
          July 10, 2014 at 2:23 pm

          I’m so glad you enjoyed the dessert, Bev! Thanks for visiting! :) ~M

          • Sara Grivas
            August 2, 2014 at 6:34 pm

            Do you think you could put a lid on these jars and put them in the frig a day or so in advance? Or take them with you for a dish to pass or picnic?

  2. December 23, 2013 at 9:21 pm

    The best dessert : blueberry cheesecake jars

    • Melissa
      December 27, 2013 at 9:16 pm

      Thanks, Al! :)

      • Kelly
        August 1, 2014 at 6:27 pm

        I want to make this but with fresh black berries as it it black berry season. Aside from adding almond extract, any suggestions for how I might do this?

  3. linda kimes
    April 20, 2014 at 9:56 am

    love these recipes

    • Melissa
      May 29, 2014 at 10:05 am

      Thanks, Linda! So glad to hear that :) XO ~M

  4. Jessica
    May 26, 2014 at 10:23 am

    Can these be frozen? Has anyone tried freezing them? Then take them out when wanting some? How convenient that would be!

    • Melissa
      May 29, 2014 at 10:06 am

      Hi Jessica! I’ve never tried freezing them. What a great idea though. I’ll try freezing one the next time I make them and let you know how it goes ;) XO~M

    • jennifer
      June 19, 2014 at 7:13 pm

      Has any body tried freezing, would love to take camping

      • Melissa
        July 10, 2014 at 2:26 pm

        I’ve never tried freezing them, Jennifer. But, I bet it would work just fine :) Enjoy and thanks for visiting!

        • Tammy
          July 30, 2014 at 2:52 am

          If freezing, I would recommend using whole fat cream cheese as this recipe calls for and not substituting the low fat cream cheese. I learned from what happened to a friend of mine that low fat cream cheese does NOT freeze well at all. (She had always bought cream cheese on sale and frozen what she didn’t need. She tried with low fat cream cheese and was going to use that for a gathering and had to go to Plan B quickly – order sandwiches from a local delicatessen.)

          I think these look absolutely delicious and what a fun way to bring something extra creative, delicious, and colorful to a get-together! Thanks for sharing this great idea!

          • Melissa
            August 11, 2014 at 2:29 pm

            Thanks so much for the tip, Tammy! :)

  5. Julie
    June 13, 2014 at 4:51 pm
    • Melissa
      June 16, 2014 at 7:27 am

      thanks for sharing, Julie! :)

    • Beth
      June 18, 2014 at 6:33 am

      This recipe is so easy, why make it harder? There is nothing wrong with canned pie filling.

      • Melissa
        June 18, 2014 at 6:50 am

        Hi Beth! :) I like the convenience of canned pie filling, but if someone has homemade stuff, that’s delicious too. Thanks so much for commenting! XO ~M

      • Carol
        June 20, 2014 at 1:01 pm

        I have a gallon bag of Blueberries in the freezer would love to use for something and this would be great instead of wasting them.

        • Melissa
          June 22, 2014 at 7:08 am

          Hi Carol! :) Great idea! Enjoy the recipe and thanks for stopping by! ~M

        • gail
          July 3, 2014 at 8:28 am

          Carol…. here is a tip for those frozen blueberries… try then in your cereal or hot oatmeal…. or add to fruit salad.. or just add to any salad.. I freeze 80 lbs of them every year… around July 4….. only have 3 bags left from last year…

  6. Frances
    June 13, 2014 at 8:30 pm

    Fresh berries? Wouldn’t be as sweet but still yummy?

    • Melissa
      June 16, 2014 at 7:28 am

      Hi Frances!

      If you use fresh fruit, just bring along a couple jars of fruit to add to the parfaits just before serving or the fruit will make your cheesecake soggy :) Enjoy, and thanks for stopping by! XO ~M

  7. Sherry
    June 14, 2014 at 4:12 pm

    Scrumptious tasting and so pretty to look at! The almond extract surprisingly does make the canned pie filling taste marvelous! Thanks for the recipe….looking forward to more good ones like this!

    • Melissa
      June 16, 2014 at 7:29 am

      Hi Sherry! I’m so glad you like my recipe! :) Thanks for stopping by and for leaving a comment! XO ~M

  8. Deb
    June 17, 2014 at 10:22 am

    Can these be made ahead?

    • Melissa
      June 18, 2014 at 6:52 am

      Hi Deb! :)

      Yes, they absolutely can. I’d say up to two days ahead would be fine.

      Thanks for visiting. Great question!

      ~M

  9. Luc
    June 17, 2014 at 11:00 am

    Going to have to try this, but subbing out the blueberry filling for raspberry!

    • Melissa
      June 18, 2014 at 6:53 am

      Hi Luc! Enjoy! I love raspberry in this too :) Thanks for visiting and commenting.

  10. Sarah
    June 17, 2014 at 3:26 pm

    You say they travel well – do you think I can mail them? I’d love to send them to family members.

    • Melissa
      June 18, 2014 at 6:57 am

      Hi Sarah :)

      Well, it might be more trouble than it’s worth. Those jars are going to cost a lot to ship because they’re so heavy… and I bet you’ll spend a small fortune because they’ll have to be kept cold during the entire shipping process. You can try though. Let me know how it goes.

      XO,
      ~M

  11. Debbie
    June 17, 2014 at 4:02 pm

    I’m going to try this with Chocolate Graham Crackers, a layer of fudge on that, and then topped with the chocolate pudding. Yowza!

    • Melissa
      June 18, 2014 at 6:59 am

      Hi Debbie! :)

      Whoa! Yum! good call! ;)

      Thanks for visiting! enjoy!

      XO,
      ~M

    • andrea
      June 19, 2014 at 12:42 pm

      Omg that sounds amazing. …

      • Melissa
        June 19, 2014 at 5:38 pm

        Hi Andrea! Glad you like the recipe! Thanks for stopping by and for leaving a comment!. Enjoy :)

  12. Dorid
    June 17, 2014 at 8:12 pm

    You’ve got to be kidding Sarah! How would you keep them cold?

  13. Lorilee
    June 18, 2014 at 6:24 am

    I’d be wanting to dig to the bottom to get some graham crust. I like a little bit of everything on my spoon. Do you thing you could layer it?

    • Melissa
      June 18, 2014 at 7:02 am

      Hi there Lorilee :)

      You sure could! Layer at will ;) enjoy!

      ~M

    • Jean
      August 3, 2014 at 4:42 pm

      You might try half pint wide mouth jars if you can find them. Easier to get a little bit of everything in a bite.

  14. June 18, 2014 at 1:00 pm

    Oh my these sound and look delicious! The kids want to go have a picnic one day soon and maybe this would be the perfect treat to pack in the cooler with us!

    • Melissa
      June 19, 2014 at 5:43 pm

      Hi Dawn! Yes! we love these for picnics. Have fun, and enjoy :) Thanks for visiting.

  15. Angela
    June 18, 2014 at 4:30 pm

    What size jars are you using?

    • June 19, 2014 at 4:53 am

      Speaking for the author, the recipe states half-pint jars in the directions for the first layer of graham cracker bottom layer. Those small jelly-jars, I imagine.

    • Melissa
      June 19, 2014 at 5:46 pm

      Hi Angela :)

      Yes, Linda is right. Half pint jars is what I use. Thanks for stopping by, Ladies! enjoy!

  16. Duane
    June 18, 2014 at 10:12 pm

    Like all the new ideas.
    Maybe I would have some good ideas you would like to have as well?
    Let me know.
    Chef
    Duane

    • Melissa
      June 19, 2014 at 5:48 pm

      Hi Duane! :)

      I’d love to hear some of your ideas. Do you have a blog?

      ~M

  17. lori
    June 18, 2014 at 10:28 pm

    looks sooo yummy glad that i found this and without baking yay lol
    or do you bake it ???

    • Melissa
      June 19, 2014 at 5:50 pm

      Hi Lori! :)

      Thanks! Nope, no baking involved here. Easy peasy and delicious :) Enjoy!

  18. Melissa
    June 19, 2014 at 8:51 am

    I LOVE the layering idea. I think I am going to try layering this for my daughters first birthday coming up! I’m wondering if I do the fresh fruit if it would become soggy if I did it two hours before the party? I’m not a pie filling kind of gal……. I’ve just never liked the stuff since I was a little girl. Agh!

    • Melissa
      June 19, 2014 at 6:26 pm

      Hi Melissa :)

      If you use fresh fruit instead of pie filling, don’t add it until you serve the jars. It will make the other ingredients soggy.

      Thanks for stopping by! Enjoy.

  19. June 19, 2014 at 9:23 am

    These were a great hit! Knowing that the Whipped Cream Topping would most likely melt during travel (whipped cream always flattens down after a few minutes) I took along a can or Real whip cream and I topped them with the Whip .Cream just before serving.

    • Melissa
      June 19, 2014 at 6:29 pm

      Hi Constance! :)

      So pleased you like the recipe and that they were a hit! Good call with the whipped cream. Thanks for visiting and commenting.

      ~M

  20. Amber
    June 19, 2014 at 11:35 am

    Once they are made how long will they last in the fridge? Thank you

    • Melissa
      June 19, 2014 at 7:16 pm

      Hi Amber! I’d say up to 3 days in advance would be fine :) Enjoy!

  21. Michele
    June 19, 2014 at 12:07 pm

    Ooooooo this sounds soooo yummy, Going to make them and try it using raspberries

    • Melissa
      June 19, 2014 at 7:18 pm

      This is awesome with raspberries, Michele! Enjoy :)

  22. Linda Woods
    June 19, 2014 at 12:37 pm

    How long will they keep in the fridge? I was thinking about making up a few ahead.

    • Melissa
      June 19, 2014 at 7:21 pm

      Hi Linda :)

      I’ve made these up to 3 days in advance and they were still delicious and pretty. Enjoy!

      ~M

  23. dan sweeney
    June 19, 2014 at 1:34 pm

    Made them with amaretto in the cheesecake layer. What a hit. ADULTS ONLY OF COURSE

    • Melissa
      June 19, 2014 at 7:23 pm

      Ooooh! Sounds awesome, Dan! Thanks for sharing! :)

      ~M

  24. Dawn
    June 19, 2014 at 4:41 pm

    HI…these look WONDERFUL!! I was just curious if you could make this using a pan…and if so what size would u recommend? ?

    • Melissa
      June 19, 2014 at 7:26 pm

      Hi Dawn! :)

      I guess if I made these in a cake pan, I’d try a 9 x 13. Hope that helps! Thanks for visiting.

      ~M

    • Cheryl Scott
      June 20, 2014 at 12:21 am

      I make mini cheesecakes in cupcake pan, just spray with non stick spray and press graham cracker crust in each one, fill and put in fridge for 1 hour and they pop out nice, mini pan works best.

      • Melissa
        June 22, 2014 at 7:12 am

        What a cute idea, Cheryl! :) I’ll have to try that some time. Thanks for the idea! XO ~M

  25. Emilia
    June 19, 2014 at 9:21 pm

    yummy recipes

    • Melissa
      June 22, 2014 at 7:16 am

      Thanks, Emilia! :) Enjoy! XO ~M

  26. Raine Koslowski
    June 19, 2014 at 11:29 pm

    Would you add almond extract if you use cherry pie filling?

    • Melissa
      June 22, 2014 at 7:19 am

      Hi Raine :)

      Yes, the almond extract works well with cherry, blueberry and raspberry. Thanks for visiting. Enjoy!

  27. Rhonda sunn
    June 20, 2014 at 11:48 am

    I am going to make this .thank you

    • Melissa
      June 22, 2014 at 7:23 am

      My pleasure, Rhonda! Enjoy, and thanks for commenting :)

  28. Fran
    June 20, 2014 at 8:14 pm

    I made these tonight using dark cherry pie filling. Delicious and so easy. Thanks for sharing your recipe.

    • Melissa
      June 22, 2014 at 7:27 am

      Hi Fran! :)
      I’m so glad you enjoyed the cheesecake jars! Ooh! Dark cherry pie filling sounds so good. Thanks so much for stopping by and letting me know they were a hit! XO ~M

  29. Michelle
    June 20, 2014 at 9:36 pm

    I’m thinking red, white, and blue for 4th of July, using strawberries for the red!

    • Melissa
      June 22, 2014 at 7:31 am

      I’m thinking the same thing, Michelle ;) How cute would that be? Thanks for stopping by and for commenting. XO !M

  30. Julie.
    June 21, 2014 at 6:59 am

    Going to make these for the 4th. of July, Going to add a layer of cherry for that nice red, white and blue look.

    • Melissa
      June 22, 2014 at 7:34 am

      What a great idea, Julie! Love it :) Thanks for visiting! Enjoy.

  31. Kala
    June 21, 2014 at 8:27 am

    If using pudding instead of pie filling, do you use the boxed instant pudding and mix according to the instructions on the box?

    • Melissa
      June 22, 2014 at 7:39 am

      Hi Kala! :)

      I personally like homemade pudding or cook and serve pudding more than instant. But, I bet instant would work just fine too. Yes, just prepare according to package directions. Enjoy! XO ~M

  32. Sara
    June 21, 2014 at 10:55 am

    look’s like it going to be good!!!!!!!!!!!

    • Melissa
      June 22, 2014 at 7:42 am

      They were sooooo yummy, Sara! :) Enjoy the recipe and thanks for visiting me. XO ~M

  33. Cynthia
    June 21, 2014 at 3:35 pm

    It’s strawberry season here in Western Washington – so will be making a topping with those. Already have the other layers waiting in the fridge – now to the Farmer’s Market!

    • Melissa
      June 22, 2014 at 7:46 am

      Hi Cynthia! :)
      Strawberries are my favorite berry. I bet your cheesecake jars turned out awesome. Enjoy, and thanks for visiting my little corner of the internet. XO ~M

  34. June 21, 2014 at 9:45 pm

    I am making these to take to work for co-workers and then I am going to make them for the clients at my work if management approves. I work with physically and mentally displayed adults and we make a treat once a week and this would be a good one. I am making 6 BLUEBERRY and 6 Raspberry to try and go from there. 2 THUMBS UP

    • Melissa
      June 22, 2014 at 7:50 am

      Hi John! :)
      What a great idea. I bet your clients appreciate you. What a nice treat to make for them. Thanks so much for stopping by and taking the time to comment. Let me know if the recipe is a hit! ~ M

  35. June 22, 2014 at 6:05 pm

    The recipe is absolutely delcious and will make it again – but won’t do the jars again. It’s time consuming to make the layers look pretty and not smeared, and I transported 35 to a pitch-in. Two broke during transport – then after it was over I had to round up all the jdirty ars and take back home. It’s a cute idea, but serving this dessert in a large casserole would have saved me huge time and money.

    • Melissa
      July 11, 2014 at 6:37 am

      Hi Kerry… Sorry the jars didn’t work for you. I think they’re so easy to use and transport and they look so cute. Oh well, to each their own. Glad you enjoyed the recipe anyway! :) ~M

  36. Helen
    June 23, 2014 at 12:26 pm

    Have you tried freezing yet? What were your results?

    • Melissa
      June 30, 2014 at 8:12 am

      Hi Helen! I haven’t tried freezing it yet.

  37. Debbie B
    June 23, 2014 at 9:20 pm

    My son has requested using cherry pie filling – plan to make for the 4th weekend celebration. I like the idea of no baking!! Thank you!

    • Melissa
      June 30, 2014 at 8:08 am

      My pleasure, Debbie! Enjoy, and thanks for visiting! :)

  38. Beth
    June 23, 2014 at 10:26 pm

    Great recipe and idea, I made it like your recipe the first time and it was a hit! Played the second time.. I added dark dutch chocolate to the grahams, subbed blueberries for bing cherries and topped with hot fudge. Tasted like black forest cake.

    • Melissa
      June 30, 2014 at 8:06 am

      YUMMY! Love your version, Beth! Thanks for sharing :)

  39. Becca
    June 24, 2014 at 6:50 pm

    Looks delicious – thanks for sharing

    • Melissa
      July 10, 2014 at 2:29 pm

      My pleasure, Becca! :)

  40. Mikki
    June 25, 2014 at 10:11 am

    I saw on facebook a cheesecake one for lemon meringue but can not find it now at least I think it was the a cheesecake would you happen to have that one handy. Can not wait to try both of these

    • Melissa
      June 30, 2014 at 7:56 am

      Hi Mikki! :) I don’t have the recipe for the lemon meringue jars, just this one and one for berry shortcake. Sorry about that. I hope you enjoy these little yummys!

  41. Becky
    June 25, 2014 at 10:12 am

    How many desserts does one recipe make? We are having a company picnic of probably about 200 people. These would be great desserts.

    • Melissa
      June 30, 2014 at 7:55 am

      I’d count on this recipe making 8 to 10 jars. Hope that helps! Enjoy, Becky :)

  42. Debby
    July 6, 2014 at 10:57 pm

    Easy and yummy, thanks so much from Australia!

    • Melissa
      July 10, 2014 at 2:31 pm

      My pleasure, Debby! :)

  43. Kathy Hetrick
    July 15, 2014 at 7:03 pm

    I’d like to try this recipe this week-end…Did you use salted or unsalted butter?

    • Melissa
      July 26, 2014 at 10:28 am

      You can use either :)

  44. Kathy Hetrick
    July 16, 2014 at 7:57 am

    Did you use salted or unsalted butter?

    • Melissa
      August 11, 2014 at 2:32 pm

      either works, Kathy :)

  45. Susan g randall
    July 29, 2014 at 10:11 pm

    Mmmmmmmmmmm love this!!!!!!

    • Melissa
      August 11, 2014 at 2:33 pm

      Yay! Glad to hear it, Susan! enjoy :) XO ~M

  46. Lottie Hansen
    July 31, 2014 at 3:31 am

    Well, this wonderfull dessert have now reached Denmark, it taste greeeateeee, I used Italian Marscapone, Swedish blueberry cream and fresh American Blueberries. Its is an intercontinental dessert course, found by a link on Face Book :-) Thank you, Melissa.

    • Melissa
      August 11, 2014 at 2:35 pm

      Oh MY, Lottie! I love your renditions. I bet the Mascarpone was heavenly in this dessert! thank YOU for sharing. XO ~M

  47. Magda
    July 31, 2014 at 7:11 pm

    Hi Melissa!I found this recipe on Facebook and thought that I would write and tell you that it sounds yummy and will have to try it myself except instead of blueberries I would try cherries since they are in season still,that should work also I think huh?

    • Melissa
      August 11, 2014 at 2:35 pm

      Hi Magda! Cherries work beautifully in this :) Enjoy!

  48. Dianna
    August 1, 2014 at 3:24 pm

    These look yummy. Tuesdays are family night at my house. I think everyone will love these.

    • Melissa
      August 11, 2014 at 2:36 pm

      I bet you’re right, Dianna! :) thanks for stopping by. Enjoy! XO ~M

  49. Diane
    August 1, 2014 at 3:47 pm

    Can you use any type of pie filling?? I am not a fan of berries. I think this is a good idea for Christmas gifts around the office. Do you think any kind would work?

    • Melissa
      August 11, 2014 at 2:38 pm

      Hi Diane! :)

      Yes, any pie filling would work for this :) This past summer we made lemon meringue and key lime jars for a day at the beach and they were spectacular. Enjoy! Love the Christmas gift idea! xo ~M

  50. Brandi
    August 2, 2014 at 6:19 am

    These are wonderful! :) It has sparked a thought in my mind to have these at my wedding! Delicious and sounds simple enough to make! Thanks!!!

  51. Jenn
    August 2, 2014 at 6:27 pm

    This looks tasty! Would using the “cheesecake mix in a tub” as the middle layer work in a pinch? For some reason, we’ll have that stashed on hand for possible topping on French toast, waffles, or pancakes.

    • Melissa
      August 11, 2014 at 2:41 pm

      That would absolutely work, Jenn! enjoy! :)

  52. Crystal
    August 5, 2014 at 7:50 am

    Has anyone determined how long these will keep in the fridge? My daughter is going back to College in two weeks and they would be a good treat for her to take with her. Thanks in advance for any assistance.

    • Melissa
      August 11, 2014 at 2:42 pm

      I’d say up to 4 days in the fridge, Crystal :) enjoy, and thanks for visiting!

  53. Corinne
    August 11, 2014 at 5:09 pm

    Thanks for sharing this lovely idea! I was wondering if this could be made in the smaller jars? I was considering making 12 little jars as opposed to the ones you have pictured. Your thoughts?

    Corinne

    • Melissa
      August 18, 2014 at 6:05 pm

      Sure! you can absolutely make them as small as you’d like, Corrine! Enjoy :)

  54. Ray R
    November 3, 2014 at 11:14 pm

    Those of us who are gluten-intolerant can substitute Kinnikinnick Foods’ Graham Style Crumbs. Although the company is based in Edmonton, Ontario, I was able to find them here in Davis (near Sacramento) CA. They taste like the real thing and, with the addition of melted butter, make a great graham cracker pie crust.

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