Crunchy biscuit base, creamy cheesecake filling and a juicy, sweet, berry topping. These blueberry and blackberry mason jar cheesecakes are quick and easy to make. Fantastic as a make-ahead dessert (they easily last a few days in the refrigerator) and they also make a great portable dessert for picnics and packed lunches.
I'm not big on baked cheesecakes - the extra time, effort and finger crossing (so the top doesn't crack) is usually enough to make me stick to the no-bake version.
Plus no-bake cheesecakes taste amazing! This time I'm making individual mason jar cheesecakes for four reasons:
- They're portable - and who doesn't like carrying a cheesecake around in their handbag for emergencies?
- They're actually pretty big - unless you have some really tiny mason jars. More cheesecake can only be a good thing.
- There's no risk of crust breakage, wonky slices, arguing over who has the big slice, and somebody nicking all the topping - as with a regular cheesecake.
- They're cute!
📋 What do we need?
📺 Watch how to make it
***Full recipe with detailed steps in the recipe card at the end of this post***
- We start off by crushing some digestives or graham crackers.
- Then we add melted butter and sugar to those crushed biscuits and spoon the mixture into your jars for the cheesecake base.
- Next whisk up double (heavy) cream until thick, then whisk in cream cheese, vanilla and confectioners' sugar. Spoon or pipe that on the biscuit base.
- Finally we're going to heat some blackberries and blueberries with sugar, lemon juice and a little cornflour (cornstarch) slurry.
- The berries will break down, releasing lots of lovely juice, and the cornstarch will thicken the liquid.
- We let that cool then spoon on top and add a little fresh thyme or lemon zest.
👩🍳PRO TIP You can also swap the digestives for hobnobs for an extra special treat (sorry my US friends - I believe you don't have hobnobs over there?). Use gluten free digestives if you're looking for a GF version.
That's it. 10 minutes and done.
Eat them right away, or put lids on and they should keep in the fridge for 3 days.
🍲 More fantastic no-bake cheesecakes
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Individual Berry No Bake Cheesecakes
Ingredients
Biscuit base:
- 210 g digestives - (or 7.5oz /14 whole graham crackers) - the gluten-free variety work great too
- 4 tbsp unsalted butter - melted
- 3 tbsp light brown sugar
- pinch of salt
Berry layer:
- 175 g (1 cup) fresh blueberries
- 225 g (1 ½ cups) fresh blackberries
- juice of half a lemon
- 2 tbsp cold water
- 100 g (½ cup) caster (or fine granulated) sugar
- 1 tbsp cornflour - (cornstarch) mixed with 2 tablespoons cold water
Cheesecake layer:
- 180 ml (¾ cup) double (heavy) cream
- 2 x 225g (2x 8 oz) packs Philidelphia cream cheese
- 1 tsp vanilla extract
- 85 g (¾ cup) confectioner’s sugar
- Zest of one lemon
INSTRUCTIONS
- Place the biscuits graham crackers into a large bag or bowl and crush into crumbs using the end of a rolling pin. Add the melted butter, brown sugar and salt and mix until the crumbs absorb the butter.
- Place the blueberries, blackberries, lemon juice, water and sugar in a pan and heat gently until the berries start to break down (about 5 minutes).
- Stir in the cornflour mixture and heat through, continuously stirring for another 30 seconds until the berry mixture has thickened. Turn off the heat and allow to cool.
- Pour the cream into a large bowl and whisk with an electric whisk until thick.
- Add the cream cheese, vanilla and confectioners’s sugar and whisk again until combined. The mixture should be thick enough to hold its shape.
- Divide the cookie crumbs between 6 mason jars (mine are 200ml/7oz jars) and press down with the back of a spoon.
- Spoon or pipe the cream cheese mixture on top, then spoon over the cooled berry mixture.
- Sprinkle with lemon zest and serve – or place a lid on and refrigerate until ready to serve.
Video
✎ Notes
Nutrition
This recipe was first published in September 2018. Updated in June 2021 with new photos, video and some housekeeping.
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
Roger says
I’m a diabetic? Can I leave the sugar out ?
Megan says
Amazing recipe! I made a few modifications - add chopped walnuts & almonds to the crust. The crust was made from a mix of Nila crackers and honey graham crackers. I also added some almond extract to the cheesecake layer.
It's so good amazing! My family is begging me to make more 🙂
Peter says
I am blocked from posting why from my main computer
annabelle elegio says
Thank you for the recipe. Please share me recipe good for coffee shop .
Victoria says
Really easy to make, was great for a dinner party. Used strawberries for the topping but was too sweet, added in some fresh on serving to reduce the sweetness. Will make again.
Julie says
Hi, I was wondering if I could use frozen berries instead of fresh?
Nicky Corbishley says
Hi Julie, yes you can, but you probably won't need to add the 2 tbsp of water, as the frozen berries will release more water when cooking.
2pots2cook says
Oh this is nice ! Summer is back over here and these beauties are perfect to fill the basket for a walk in the woods ... Thank you !
Kelly says
Really great with crushed ginger biscuits too!
Danielle says
Cheesecake is my absolute favorite thing ever - bakes, not baked, batter, in whatever form I can get my hands on. However, in the summer it sure is nice to not turn the oven on. These are perfect for that. Plus, portion control (I act like I won't just eat more than one).
Kath says
Love these individual cheesecakes. Means I can make 1 gluten free for myself and non gluten free for everyone else.