Blueberry Cheesecake in Mason Jars




  1. In small bowl combine graham cracker crumbs, 1 tablespoon sugar and melted butter.
  2. Combine blueberries and 1/2 cup of sugar in small saucepan. Cover and place on low heat. Simmer for 10-15 minutes and remove from heat. Allow to cool; stirring occasionally.
  3. In stand mixer combine cream cheese and 1/2 cup sugar until smooth and creamy. Add sour cream and vanila extract and mix until combined; scraping down the sides.
  4. Divide the graham cracker mixture between the mason jars, add a thin layer of cream cheese mixture to each mason jar; be careful not to fuss with it too much or you will pull up the graham cracker layer. Now add a thin layer of blueberry sauce. Now divide the rest of the cream cheese between the mason jars. Divide the remaining blueberry sauce. Remember not to fuss with it much or the layer will mix.
  5. Put lids on jars and refrigerate for 2 hours up to 2 days.


I modified this recipe to vanilla or orange extract. I think we like the vanilla better because it has more of a pure taste.

If you have the time you can refrigerate 30 minutes between layers to help secure each layer before adding the next but it is not necessary.

This makes (4) 8 ounce Mason Jar Desserts or (8) 4 ounce Mason Jar Desserts

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