Blueberry Cheesecake in a Jar - Life, Love, and Good Food
0 from 0 votes

Blueberry Cheesecake in a Jar

Mason Jar desserts are a great picnic or cookout idea — just make them ahead and stash them in a cooler for easy serving later.
Course Dessert
Cuisine American
Keyword blueberry, cream cheese
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12
Calories 261kcal
Author sheilathigpen


Graham cracker layer

  • 12 whole crackers graham crackers crushed
  • 1/2 cup sugar
  • 1/2 teaspoon cinnamon
  • 8 tablespoons butter melted

Cheesecake layer

  • 3 8-oz. pkg. cream cheese softened
  • 1/2 cup sugar
  • 1 15 oz. can sweetened condensed milk
  • 4 large eggs beaten
  • 1 tablespoons vanilla
  • 1/2 cup sour cream

Blueberry topping

  • 2 tablespoons orange juice
  • 1 1/2 tablespoons corn starch
  • 1 8-oz. jar blueberry jam
  • 2 cups fresh blueberries
  • 1 teaspoon vanilla


Graham cracker crust

  • Combine graham cracker crumbs, butter and cinnamon in a medium size bowl and mix well. Press 21/2 tablespoons into the bottom of 12 8-ounce mason jars.
  • Place jars in a 9x13 inch cake pan and bake for 10 minutes. Remove from oven to cool slightly while preparing the batter.

Blueberry topping

  • Combine orange juice and cornstarch in a medium size microwave-safe bowl. Stir till smooth. Add blueberry jam and 1 cup blueberries and stir.
  • Microwave on high for 5 minutes, stirring half way through. Remove from microwave and stir in remaining 1 cups berries and vanilla. Crush whole berries slightly with the back of a spoon. Set mixture aside to cool then cover and refrigerate till ready to use.

Cheesecake layer

  • Beat cream cheese and sugar with an electric mixer until very fluffy. Add condensed milk, sour cream and vanilla. Beat for 1 minute on medium speed. Scrape sides of bowl. Add eggs one at a time, beating well and scraping bowl after each addition. Beat on high for two more minutes.
  • Divide batter among prepared jars, about 1/2 cup in each jar and return jars to the 9x13-inch cake pan. Add enough water to pan to fill the pan 3/4 full. Bake at 350˚F for 30 minutes. Remove from oven and allow jars to cool to room temperature in pan.
  • Divide blueberry topping between the jars. Leave some space at the top. Screw lids on jars and store in refrigerator for up to 3 days.


Recipe adapted from The Café Sucré Farine.
Tried this recipe?Mention @LifeLoveAndGoodFood or tag #lifeloveandgoodfood!


Calories: 261kcal | Carbohydrates: 33g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 96mg | Sodium: 195mg | Potassium: 89mg | Fiber: 1g | Sugar: 23g | Vitamin A: 415IU | Vitamin C: 3.9mg | Calcium: 36mg | Iron: 1mg