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No Bake Blueberry Cheesecake in Jars

Jane Windham
A delicious, no bake way to enjoy blueberry cheesecake!
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Servings 4

Ingredients
  

  • 1 cup crushed graham crackers
  • 2 tablespoons melted butter
  • 1 tablespoon cinnamon
  • 1 box Cheesecake instant pudding
  • 2 cups fresh blueberries
  • 1 cup water and an additional 2 tablespoons water divided
  • 1 cup sugar and an additional 4 tablespoons sugar divided
  • 2 tablespoons cornstarch
  • 1 tablespoon almond extract or Amaretto
  • 8 ounces heavy cream
  • sliced almonds for garnish
  • 1 sliced kiwi for garnish

Instructions
 

For the graham cracker layer

  • Mix together the cracker crumbs with 2 tablespoons melted butter, 2 tablespoons sugar and 1 tablespoon cinnamon.
  • Spoon into the bottom of 4 pint jars.

For the cheesecake layer

  • Follow the directions on the box of the cheesecake pudding and add on top of the graham cracker crumbs.

For the blueberry sauce

  • In a saucepan over medium heat, combine 2 cups fresh blueberries, 1 cup water, and I cup sugar.
  • Bring to a boil, stirring gently, and then reduce heat.
  • In a small bowl, mix together 2 tablespoons cornstarch and 2 tablespoons water.
  • Gently stir the cornstarch mixture into the blueberry mixture.
  • Simmer gently until thickened enough to coat the back of a metal spoon.
  • Remove from heat and stir in the almond extract or Amaretto.
  • Allow to cool completely and then layer on top of the cheesecake pudding in the jars.

For the whipped cream layer

  • Whip together 8 ounces of heavy cream with 2 tablespoons sugar.
  • Add the whipped cream on top of the blueberry sauce in the jars.
  • Garnish with sliced almonds and sliced kiwi and refrigerate until ready to serve.

Notes

The jars may be assembled up to 1 day ahead and refrigerated.
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