Lemon Blueberry No Bake Cheesecakes

      6 Servings


For the Crust:
  • 1 cup Whole Wheat Graham Cracker Crumbs
  • 1/2 teaspoon Cinnamon
  • 4 tablespoons Butter, melted
For the Filling:
  • 3 sheets Unflavored Gelatin, or equivalent for 1 cup liquid
  • 16 ounces Plain Greek Yogurt
  • 1/4 cup Liquid Honey
  • zest of one Lemon
  • Lemon Juice, from half a lemon
  • 1/3 cup Heavy Whipping Cream
For the Blueberry Sauce:
  • 1 cup Blueberries, (frozen is fine)
  • 2 tablespoons Liquid Honey
  • 1 tablespoon Water
For Optional Garnish:
  • Whipped Cream
  • Fresh Blueberries
  • Lemon Slices
  • Mint Leaves


Make the Crust:
  1. Make 6 1-cup capacity glass jars ready. I like to use Weck jars, because they're so pretty!
  2. Stir the graham cracker crumbs, cinnamon and 4 tablespoons butter in a medium bowl, until all the cracker crumbs are wet. The mix should look like wet sand.
  3. Divide the mix between the jars. There should be around 1 1/2 tablespoons of crust mix per jar. Using the flat back of a wooden spoon, press the crust down. Cover the jars and refrigerate.
Make the Filling:
  1. Dissolve the gelatin according to the package directions.
  2. Whisk together the Greek yogurt, honey, lemon zest and lemon juice in a medium bowl. Whisk a little of the yogurt mix into the dissolved gelatin. Then quickly stir this into the bowl with the remaining Greek yogurt filling. Cover and refrigerate for 15 minutes.
  3. In the meantime, whip the cream until stiff peaks form. Carefully fold the whipped cream into the chilled yogurt mix. Get the jars with the crust out and divide the yogurt filling on top. There is about 1/4 - 1/3 cup of filling per jar. Cover and refrigerate for at least 4 hours, better overnight.
Make the Blueberry Sauce:
  1. Place all ingredients for the blueberry sauce in a small saucepan. Bubble up once, then simmer for 5 minutes or until slightly thickened. Chill, then top the chilled cheesecake jars with the sauce.
  2. To finish the cheesecakes, garnish just before serving with extra cream, fresh blueberries, lemon slices and mint, if you like. The cheesecake jars keep well in the fridge for 2 days.


  • I find using full fat Greek yogurt is best for taste and stability, but you can use any fat content you prefer.
  • Please take note of the instructions on your gelatin, and use the amount recommended for 1 cup of LIQUID.
  • If you don't want to make your own whipped cream (though I highly recommend it!), use about 1/2 cup whipped topping.


Cooking Method:
No Bake
Farm to Table
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Related Recipes:
Farm to Table Recipes, Spring Recipes, No Bake Recipes, Cheesecake Recipes, Lemon Recipes, Blueberry Recipes, Easy Recipes, Dessert Recipes
Recipe Yields:
6 servings
Prep Time:
Cook Time:
Chilling Time:
Total Time:
Related Post:
Author: Nora Rušev
Recipe Yields: 6 servings
Prep Time: 30 minutes
Cook Time: 5 minutes
Total Time: 300 minutes

Nutrition Facts

Servings Per Recipe 6

Amount Per Serving
Calories from Fat 87
Calories 270

% Daily Value*
Total Fat 11g
  Saturated Fat 0g
Sodium 33mg
Total Carbohydrate 35g
  Dietary Fiber 1g
  Sugars 25g
Protein 9g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Nora Rušev

About Nora

Nora loves to create fresh and easy family meals on her site, Savory Nothings. We're excited to have her as our Farm to Table fanatic. Things are about to get delicious!