Blueberry Cheesecake Pint

Prep Time: 25 minutes

Cook Time: 10 minutes

Total Time: 3 hours 15 minutes (including chilling)

Servings: 2 pint jars (or 4 smaller desserts)

Ingredients:

Graham cracker crumbs – 1 ½ cups (150 g)

Melted unsalted butter – 6 tablespoons (85 g)

Granulated sugar – 2 tablespoons

Cream cheese, 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

Pinch of salt

Blueberries (fresh or frozen) – 2 cups (300 g)

Granulated sugar – ¼ cup (50 g)

Lemon juice – 1 tablespoon

Cornstarch – 1 tablespoon mixed with 1 tablespoon water

Extra blueberries and graham crumbs for garnish (optional)

Instructions:

Mix graham crumbs, sugar, and melted butter until sandy and clumpy.

Cook blueberries, sugar, and lemon juice; thicken with cornstarch slurry and cool.

Beat cream cheese, powdered sugar, vanilla, lemon zest, and salt; mix in sour cream.

Whip cream to soft peaks and fold into cream cheese mixture until light.

Press crumb mixture into the bottom of pint jars; top with cheesecake filling and blueberry topping, repeating layers if needed.

Cover and chill at least 3 hours or overnight; garnish and serve cold.

Nutrition (Calories)Approximately 600–700 calories per pint-size serving (or about 300–350 per smaller jar), depending on exact ingredients. Best for a rich dessert treat. More detailed nutrition will vary with brand substitutions and portion size.

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Prep Time 25

Cook Time 9

Total Time 3 15

Servings: 4

Course: Dessert

Cuisine: American

Calories: 700

Notes

Pro Tip:
Chill the blueberry topping completely before layering to prevent it from sinking into the cheesecake and to keep the layers clean and defined.