Blueberry Cheesecake Pint Recipe
Blueberry Cheesecake Pint brings all the flavors of a classic baked cheesecake into a creamy, spoonable dessert you can enjoy straight from the jar. Imagine buttery graham crumbs, silky vanilla cheesecake filling, and glossy blueberry sauce layered all the way to the top of a frosty pint. Every bite has crunch, cream, and bursts of juicy berries. It is ideal for make-ahead desserts, gifting, or keeping in the fridge for a late-night treat. No baking is required, just a quick stovetop blueberry topping and some chill time for the pints to set.
These Blueberry Cheesecake Pints are perfect for picnics, barbecues, or holiday dessert tables because they travel well and serve beautifully straight from their jars. You can keep the flavors classic or twist them with lemon zest, a hint of almond, or mixed berries. Serve them chilled with a spoon tucked right into the jar, or pour the cheesecake base into freezer-safe pints for a frozen cheesecake treat. They store nicely in the fridge, making them a stress-free make-ahead dessert.
Ingredients
A few simple ingredients come together to create the crumb base, creamy cheesecake layer, and vibrant blueberry topping for these pint-style desserts.
- Graham cracker crumbs – 1 ½ cups (about 150 g)
- Melted unsalted butter – 6 tablespoons (85 g)
- Granulated sugar (for crust) – 2 tablespoons
- Cream cheese, full-fat, softened – 16 oz (450 g)
- Sour cream or Greek yogurt – ½ cup (120 g)
- Heavy cream – ½ cup (120 ml), cold
- Powdered sugar – ¾ cup (90 g)
- Vanilla extract – 2 teaspoons
- Lemon zest – 1 teaspoon (optional but recommended)
- Pinch of salt
- Fresh or frozen blueberries – 2 cups (about 300 g)
- Granulated sugar (for topping) – ¼ cup (50 g)
- Lemon juice – 1 tablespoon
- Cornstarch – 1 tablespoon mixed with 1 tablespoon water
- Extra fresh blueberries and graham crumbs for garnish (optional)
Servings
This recipe makes about 2 generous pint-size desserts (16 oz jars filled to the top) or 4 smaller servings in half-pint jars. Each pint serves 1–2 people depending on appetite, making it ideal for sharing or very indulgent single servings.
How to Make It
Make the graham crust crumbs:
In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter until the mixture looks like damp sand and clumps together when squeezed.
Prepare the blueberry topping:
In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until blueberries release their juices. Stir in the cornstarch slurry and simmer until thick and glossy. Cool completely.
Whip the cheesecake filling:
Beat softened cream cheese with powdered sugar, vanilla, lemon zest, and a pinch of salt until smooth. Add sour cream and mix. In a separate bowl, whip the cold heavy cream to soft peaks, then gently fold into the cream cheese mixture until light and fluffy.
Build the crust layer in jars:
Spoon a few tablespoons of graham mixture into the bottom of each pint jar. Press down lightly with the back of a spoon to create a firm, even crust layer.
Layer cheesecake and blueberries:
Add a thick layer of cheesecake filling over the crust in each jar, smoothing the top. Spoon cooled blueberry topping over the cheesecake. Repeat layers if jars are tall, ending with blueberries on top.
Chill and serve:
Cover the jars and refrigerate for at least 3 hours, or until the cheesecake layer is set and cold. Garnish with extra fresh blueberries and a sprinkle of graham crumbs before serving.
Pro Tip
For the smoothest texture, bring cream cheese fully to room temperature before mixing, and chill the filled pints overnight for the best set and most developed flavor.
Blueberry Cheesecake Pint
Notes
Chill the blueberry topping completely before layering to prevent it from sinking into the cheesecake and to keep the layers clean and defined.
FAQs
Q1. Can I use store-bought blueberry pie filling instead of making my own topping?
A1. Yes. You can substitute an equal amount of blueberry pie filling; just spoon it over the cheesecake layer and skip the stovetop blueberry step.
Q2. How long do these Blueberry Cheesecake Pints keep in the fridge?
A2. They keep well, covered, for about 4–5 days in the refrigerator. The crust softens slightly over time but the flavor remains delicious.
Q3. Can I freeze the cheesecake pints?
A3. Yes. Freeze them well-covered for up to 1 month. Thaw in the fridge for a few hours before serving, or enjoy semi-frozen for an ice cream–like texture.
Q4. What can I use instead of graham crackers for the crust?
A4. You can use digestive biscuits, vanilla wafers, shortbread, or gluten-free cookies. Just crush them into crumbs and mix with butter as directed.
Q5. Can I make this recipe lighter or lower in sugar?
A5. Use light cream cheese, Greek yogurt instead of sour cream, and reduce powdered sugar to taste. The texture may be slightly less rich but still creamy and satisfying.
Q6. Why is my cheesecake filling lumpy?
A6. Lumps usually mean the cream cheese was too cold. Ne
