blueberry cheesecake jars
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!
Photography art prints coming soon…
Sign up using the form below to be notified when art photo prints become available.
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!!!!
Thank you, Maura! Merry Christmas to you and yours 🙂 XOXO ~Melissa
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…… 🙂
I’m so glad you enjoyed the dessert, Bev! Thanks for visiting! 🙂 ~M
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?
The best dessert : blueberry cheesecake jars
Thanks, Al! 🙂
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?
Looks good
Thanks, Kenneth! 🙂
love these recipes
Thanks, Linda! So glad to hear that 🙂 XO ~M
Can these be frozen? Has anyone tried freezing them? Then take them out when wanting some? How convenient that would be!
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
Has any body tried freezing, would love to take camping
I’ve never tried freezing them, Jennifer. But, I bet it would work just fine 🙂 Enjoy and thanks for visiting!
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!
Thanks so much for the tip, Tammy! 🙂
The cheese will lose its creaminess & become kind of crumbly also the sour cream will likely separate when you freeze them.
Or make your own blueberry pie filling, see: http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?recipeID=223281&origin=detail&servings=8&metric=false
thanks for sharing, Julie! 🙂
This recipe is so easy, why make it harder? There is nothing wrong with canned pie filling.
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
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.
Hi Carol! 🙂 Great idea! Enjoy the recipe and thanks for stopping by! ~M
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…
Fresh berries? Wouldn’t be as sweet but still yummy?
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
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!
Hi Sherry! I’m so glad you like my recipe! 🙂 Thanks for stopping by and for leaving a comment! XO ~M
Can these be made ahead?
Hi Deb! 🙂
Yes, they absolutely can. I’d say up to two days ahead would be fine.
Thanks for visiting. Great question!
~M
Going to have to try this, but subbing out the blueberry filling for raspberry!
Hi Luc! Enjoy! I love raspberry in this too 🙂 Thanks for visiting and commenting.
You say they travel well – do you think I can mail them? I’d love to send them to family members.
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
I’m going to try this with Chocolate Graham Crackers, a layer of fudge on that, and then topped with the chocolate pudding. Yowza!
Hi Debbie! 🙂
Whoa! Yum! good call! 😉
Thanks for visiting! enjoy!
XO,
~M
Omg that sounds amazing. …
Hi Andrea! Glad you like the recipe! Thanks for stopping by and for leaving a comment!. Enjoy 🙂
You’ve got to be kidding Sarah! How would you keep them cold?
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?
Hi there Lorilee 🙂
You sure could! Layer at will 😉 enjoy!
~M
You might try half pint wide mouth jars if you can find them. Easier to get a little bit of everything in a bite.
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!
Hi Dawn! Yes! we love these for picnics. Have fun, and enjoy 🙂 Thanks for visiting.
What size jars are you using?
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.
Hi Angela 🙂
Yes, Linda is right. Half pint jars is what I use. Thanks for stopping by, Ladies! enjoy!
Like all the new ideas.
Maybe I would have some good ideas you would like to have as well?
Let me know.
Chef
Duane
Hi Duane! 🙂
I’d love to hear some of your ideas. Do you have a blog?
~M
What are your ideas interested thanks do you have to use the lemon juice and jest ? And sour cream why not just real whipped cream ? Looks amazing id make my own pie filling forsure 🙂 great ideas
looks sooo yummy glad that i found this and without baking yay lol
or do you bake it ???
Hi Lori! 🙂
Thanks! Nope, no baking involved here. Easy peasy and delicious 🙂 Enjoy!
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!
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.
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.
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
Once they are made how long will they last in the fridge? Thank you
Hi Amber! I’d say up to 3 days in advance would be fine 🙂 Enjoy!
Ooooooo this sounds soooo yummy, Going to make them and try it using raspberries
This is awesome with raspberries, Michele! Enjoy 🙂
How long will they keep in the fridge? I was thinking about making up a few ahead.
Hi Linda 🙂
I’ve made these up to 3 days in advance and they were still delicious and pretty. Enjoy!
~M
Made them with amaretto in the cheesecake layer. What a hit. ADULTS ONLY OF COURSE
Ooooh! Sounds awesome, Dan! Thanks for sharing! 🙂
~M
HI…these look WONDERFUL!! I was just curious if you could make this using a pan…and if so what size would u recommend? ?
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
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.
What a cute idea, Cheryl! 🙂 I’ll have to try that some time. Thanks for the idea! XO ~M
yummy recipes
Thanks, Emilia! 🙂 Enjoy! XO ~M
Would you add almond extract if you use cherry pie filling?
Hi Raine 🙂
Yes, the almond extract works well with cherry, blueberry and raspberry. Thanks for visiting. Enjoy!
I am going to make this .thank you
My pleasure, Rhonda! Enjoy, and thanks for commenting 🙂
I made these tonight using dark cherry pie filling. Delicious and so easy. Thanks for sharing your recipe.
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
I’m thinking red, white, and blue for 4th of July, using strawberries for the red!
I’m thinking the same thing, Michelle 😉 How cute would that be? Thanks for stopping by and for commenting. XO !M
Going to make these for the 4th. of July, Going to add a layer of cherry for that nice red, white and blue look.
What a great idea, Julie! Love it 🙂 Thanks for visiting! Enjoy.
If using pudding instead of pie filling, do you use the boxed instant pudding and mix according to the instructions on the box?
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
look’s like it going to be good!!!!!!!!!!!
They were sooooo yummy, Sara! 🙂 Enjoy the recipe and thanks for visiting me. XO ~M
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!
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
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
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
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.
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
Have you tried freezing yet? What were your results?
Hi Helen! I haven’t tried freezing it yet.
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!
My pleasure, Debbie! Enjoy, and thanks for visiting! 🙂
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.
YUMMY! Love your version, Beth! Thanks for sharing 🙂
Looks delicious – thanks for sharing
My pleasure, Becca! 🙂
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
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!
How many desserts does one recipe make? We are having a company picnic of probably about 200 people. These would be great desserts.
I’d count on this recipe making 8 to 10 jars. Hope that helps! Enjoy, Becky 🙂
Easy and yummy, thanks so much from Australia!
My pleasure, Debby! 🙂
I’d like to try this recipe this week-end…Did you use salted or unsalted butter?
You can use either 🙂
Did you use salted or unsalted butter?
either works, Kathy 🙂
Mmmmmmmmmmm love this!!!!!!
Yay! Glad to hear it, Susan! enjoy 🙂 XO ~M
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.
Oh MY, Lottie! I love your renditions. I bet the Mascarpone was heavenly in this dessert! thank YOU for sharing. XO ~M
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?
Hi Magda! Cherries work beautifully in this 🙂 Enjoy!
These look yummy. Tuesdays are family night at my house. I think everyone will love these.
I bet you’re right, Dianna! 🙂 thanks for stopping by. Enjoy! XO ~M
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?
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
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!!!
Oh wow! What a gorgeous wedding idea, Brandi 🙂
Here’s a cake in a jar recipe that you might like too… If you don’t have access to crystallized flowers, just use unsprayed, edible flowers (like pansies and rose petals) happy wedding, Lovely! XOXO ~M
http://chindeep.com/2014/07/06/mini-victoria-sponge-cakes-in-a-jar-tea-party-to-go/
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.
That would absolutely work, Jenn! enjoy! 🙂
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.
I’d say up to 4 days in the fridge, Crystal 🙂 enjoy, and thanks for visiting!
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
Sure! you can absolutely make them as small as you’d like, Corrine! Enjoy 🙂
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.
Hello, we are a blueberry nursery looking to share blueberry recipes with the readers of our blog! May we share a photo and link to this recipe? Let me know, thank you!
Hi Kylie! 🙂 You sure can, as long as there’s a link back directly to my blog.
Best,
~Melissa