No-Bake Late-Summer Blackberry Lemon Cheesecake Jars

No-bake cheesecake jars skip the oven entirely, a favorite American shortcut for creamy desserts when summer heat lingers. Fresh blackberries and bright lemon fold into a fluffy cream-cheese filling over a buttery graham base, ready to chill ahead.

Serves 4 · 20 min prep · 5 min cook

Estimate for one serving

• 425 cal
• 5g protein
• 42g carbs
• 27g fat

Every recipe here is free to read.

Ingredients

• 1 cup graham cracker crumbs
• 3 tbsp melted unsalted butter
• 2 tbsp granulated sugar
• 8 oz cream cheese
• 1/2 cup powdered sugar
• 1/2 cup heavy cream
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 2 cups fresh blackberries
• 2 tbsp honey

Instructions

1. 1In a bowl stir the graham cracker crumbs with the melted butter and granulated sugar until the mixture resembles wet sand and holds together when pressed.
2. 2Divide the crumb mixture among four small jars or glasses and press firmly into an even base layer with the back of a spoon. Chill while you make the filling.
3. 3Beat the softened cream cheese with the powdered sugar until completely smooth and fluffy with no lumps, about 1 to 2 minutes.
4. 4In a separate cold bowl whip the heavy cream to soft peaks. Fold the whipped cream into the cream-cheese mixture along with the lemon zest, lemon juice, and vanilla until light and airy.
5. 5Spoon the lemon cheesecake filling over the chilled crusts, smoothing the tops. Cover and refrigerate at least 1 hour or up to overnight so the filling sets.
6. 6Meanwhile, place half the blackberries in a small saucepan with the honey over medium heat. Cook, gently smashing some berries, until they release juice and form a loose compote, 4 to 5 minutes. Cool completely.
7. 7When ready to serve, spoon the cooled blackberry compote over each jar and top with the remaining fresh whole blackberries.
8. 8Add a final tiny grate of lemon zest if desired. Serve cold straight from the jars for a grab-and-go dessert that still feels special.