Cheesecake Mason Jars with Blueberry Sauce

What is more delightful than cheesecake in a jar? Get ready because I’ll be making variations of this recipe all summer long. I love it because it does not require turning on the oven and you only need the stove for minutes. It gets hot here in north Texas so any delicious dessert that doesn’t require heat is what I want to make in the summertime.

Cheesecake Mason Jars with Blueberry Sauce | The Rose Table
Photo Credit: Darling Photography

The concept is simple: graham cracker crust, no-bake cheesecake filling, and a topping. I found the most amazing wild blueberries at the store that make this sauce extra delicious. I also like to pick my own blueberries in the summer and freeze them so I can enjoy fresh summer berries all year long.

Cheesecake Mason Jars with Blueberry Sauce | The Rose Table
Photo credit: Darling Photography

This is also a great picnic option if you make them the day before because the jars will be so well chilled that they can sit out for hours before coming to room temperature. Plus, who doesn’t want portable cheesecake in a jar on a picnic?! I made these for a picnic at beautiful Black Star Sport Horses.

Cheesecake Mason Jars with Blueberry Sauce | The Rose Table
Photo credit: Darling Photography

Cheesecake Mason Jars with Blueberry Sauce
Makes 6 jars

For the sauce:
1/4 cup sugar
1 tsp cornstarch
Dash salt
1/4 cup water
1 cup fresh or frozen blueberries
Zest of 1/2 a small lemon
Juice of 1 small lemon

For the crust:
1 1/2 cups graham cracker crumbs*
6 Tbsp butter, melted

For the cheesecake filling:
1 cup heavy whipping cream
8 oz cream cheese, softened

1 tsp vanilla extract
1/4 cup sugar
For garnish: Zest of 1/2 a small lemon

  1. Make the blueberry sauce first. Combine the sugar, cornstarch, and salt in a small sauce pan. Whisk in water, add the blueberries, lemon zest, and lemon juice, and cook, stirring constantly, for 2-3 minutes or until thickened. Set aside to cool. Once cool, put in the fridge to chill while you make the jars.

For the crust:

  1. *I actually started with graham crackers and processed them for crumbs. Mix crumbs and melted butter together. Spoon into the bottom of six mason jars.

For the cheesecake:

  1. Whip heavy whipping cream in a chilled bowl until stiff peaks form.
  2. Beat cream cheese until smooth. (Make sure cream cheese is completely softened before you start. Cold cream cheese does not incorporate correctly.) Mix in sugar and vanilla extract.
  3. Gently fold in whipped cream until incorporated.
  4. Divide cheesecake mixture amongst the six jars. Spoon blueberry sauce right on top. Garnish with additional lemon zest if desired. Chill for at least two hours or overnight.

Here are a few kitchen iPhone pictures so you can see what it looks like:

Cheesecake Mason Jars with Blueberry Sauce | The Rose Table
See how tiny the blueberries are?

Cheesecake Mason Jars with Blueberry Sauce | The Rose Table

Cheesecake Mason Jars with Blueberry Sauce | The Rose Table
All done! Gabby wants some.

Cheesecake Mason Jars with Blueberry Sauce | The Rose Table

Cheesecake Mason Jars with Blueberry Sauce | The Rose Table
Photo credit: Darling Photography

Read more about this picnic here.

Happy picnicking,

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