Creamy cheesecake filling layered with buttery graham crumbs, fresh blueberries, and sweet blueberry topping — an easy no-bake dessert that looks as good as it tastes!
Ingredients
Crust Layer
- 1 cup graham cracker crumbs
- 3 tbsp melted butter
- 1 tbsp sugar
Cheesecake Filling
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup whipped topping or whipped cream
Berry Layers
- 1½ cups fresh blueberries
- 1 cup blueberry pie filling or blueberry compote
Instructions
-
Make the crust
Mix graham cracker crumbs, melted butter, and sugar until combined. -
Prepare the cheesecake filling
Beat cream cheese until smooth. Add powdered sugar and vanilla. Fold in whipped topping until light and creamy. -
Assemble the jars
- Add graham cracker mixture to the bottom of jars or cups.
- Spoon in cheesecake filling.
- Add fresh blueberries.
- Repeat layers if desired.
- Top with blueberry pie filling or compote.
-
Chill
Refrigerate for at least 1 hour before serving. -
Garnish
Top with extra blueberries and mint if desired.
Homemade Blueberry Compote (Optional)
Ingredients
- 1 cup blueberries
- 2 tbsp sugar
- 1 tsp lemon juice
- 1 tsp cornstarch + 1 tbsp water
Directions
- Heat blueberries, sugar, and lemon juice in a saucepan.
- Simmer 5 minutes until berries soften.
- Stir in cornstarch slurry and cook until thickened.
- Cool before using.
Prep Time: 15 minutes
Chill Time: 1 hour
Serves: 4–6
