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
Individual Berry No Bake Cheesecakes
- 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
- 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
- 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
- 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.
This recipe was first published in September 2018. Updated in June 2021 with new photos, video and some housekeeping.
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