How To Make Mini Blueberry Lemon Cheesecake Pots (No Bake!)

This delish recipe is part of our ongoing collaboration with our sister blog, Whisk & Wunder — where we share beautiful recipes for our German-speaking audience!
If you’re looking for the German version of this recipe, click here.
Für das Rezept auf Deutsch klick einfach hier: Zum deutschen Rezept

Looking for the recipe in English? Keep reading!

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A Little Sunshine in a Jar

Sometimes you don’t need a whole cheesecake—you just need your own little pot of joy. These Mini Blueberry Lemon Cheesecake Pots are exactly that: layered, no-bake cheesecakes built in small jars or glasses so everyone gets their own serving. Creamy, tangy, and bursting with blueberry flavor, they’re the perfect summer-to-fall treat.

Recently we shared our no-bake Blueberry Lemon Cheesecake, but so many readers asked for a version that’s easy to portion and serve at parties. Enter these mini cheesecake pots! They’re elegant enough for entertaining but casual enough for a weeknight dessert.

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A Dessert That Fits Any Mood

Picture this: a cozy evening at home, a dinner party with friends, or even a picnic where you want a sweet that’s easy to pack. These cheesecake pots fit every situation. You layer buttery graham crust, silky cheesecake filling, tangy blueberry compote, and glossy lemon curd into clear jars so every spoonful shows off those vibrant colors.

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Is This Budget-Friendly? 💸

Yes! Each pot uses just a few tablespoons of crust, a couple spoonfuls of cream cheese filling, and a small scoop of fruit compote. You don’t need fancy bakeware—just six small jars or glasses. Blueberries can be frozen (often cheaper), and everything else is pantry basics. Instead of an expensive bakery cheesecake, you get six adorable desserts for a fraction of the price. Hint: Aldi has cream cheese for under $2.00!

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Why You’ll Love These Cheesecake Pots 🫐

• No-Bake & Stress-Free – no oven needed, perfect for summer or quick prep.
• Beautiful Layers – every jar looks like a little piece of art.
• Flavor Explosion – tangy lemon, sweet blueberries, creamy filling.
• Make-Ahead Friendly – assemble a day in advance and chill until ready.
• Flexible – swap in raspberries, blackberries, or even a mango compote.

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If You Love This, You’ll Love…

• Cozy Nectarine Cake (Summer-to-Fall Bake) – A simple, rustic cake with buttery crumb and juicy nectarines, perfect for that late-summer into autumn baking vibe. 🍑🍂
• No-Bake Chocolate Peanut Butter Cheesecake Bars – Creamy, indulgent, and packed with the best chocolate + peanut butter combo—without even turning on the oven. 🍫🥜
• Lemon & Berry Sourdough French Toast – A bright, tangy twist on classic French toast with sourdough bread, lemon, and fresh berries. Brunch never looked so good! 🍋🍓

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Save this recipe to your dessert or no-bake boards for when you want a fuss-free but show-stopping treat. ✨

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Ingredients

Crust

• 100 g (1 cup) graham cracker crumbs
• 50 g (3 ½ tbsp) unsalted butter, browned
• 1 tbsp sugar

NOTE: Want to skip this? Feel free! We used vanilla wafers on one of our days and we were just as happy with it!

Blueberry Compote

• 1 ½ cups frozen blueberries
• 2 tbsp sugar
• 1 tsp lemon juice

Cheesecake Filling

• 225 g (8 oz) cream cheese, softened
• 120 ml (½ cup) heavy cream, whipped to soft peaks
• 50 g (¼ cup) sugar
• 1 tsp vanilla extract
• 1/16 tsp cream of tartar
• Zest of ½ lemon
• 15 g (1 tbsp) sour cream
• 1 tsp lemon juice

Lemon Curd Topping

• 2 large egg yolks
• 67 g (⅓ cup) sugar
• 2 tsp lemon zest (about ½ lemon)
• 40 ml (3 tbsp) fresh lemon juice
• Pinch of salt
• 45 g (3 tbsp) unsalted butter, cubed and softened

Optional Garnish

• Whipped cream
• Extra blueberries

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Directions

Step 1: Make the Blueberry Compote

In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat for 6–8 minutes until thickened and syrupy. Let cool completely.

Step 2: Prepare the Crust

Melt butter and brown it until golden and nutty. Stir together graham crumbs, browned butter, and sugar until the texture is like wet sand. Set aside.

Step 3: Make the Cheesecake Filling

Whip cream until soft peaks form, then add cream of tartar and whip for another 20 seconds.
In a separate bowl, beat cream cheese, sugar, vanilla, sour cream, lemon juice, and lemon zest until smooth. Fold in the whipped cream gently.

Step 4: Make the Lemon Curd

In a small saucepan, whisk together egg yolks, sugar, lemon zest, lemon juice, and salt. Cook over medium heat, whisking constantly, until thickened (6–8 minutes). Remove from heat and whisk in butter until smooth. Let cool.

Looking for more thorough instructions? Check out our Lemon Curd Post here:
TASTYCUE’S LEMON CURD

How To Make Lemon Curd

Step 5: Assemble the Cheesecake Pots

In 6 small jars or glasses, layer as follows:

1. Spoon 2 tbsp crust mixture into the bottom of each jar and press lightly.
2. Add 2–3 tbsp cheesecake filling.
3. Add 1–2 tsp blueberry compote.
4. Add another 2–3 tbsp cheesecake filling.
5. Finish with a layer of lemon curd on top.

Chill for at least 4–6 hours (or overnight) to set.

Step 6: Garnish & Serve

Top with whipped cream and fresh blueberries just before serving.

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FAQ 🧐

Can I use fresh blueberries?

Yes! Just cook them the same way for the compote. Frozen is cheaper and works year-round.

Do I need to brown the butter?

You could use melted butter, but browning it adds a nutty, caramelized depth that makes the crust special.

How far in advance can I make them?

These pots can be assembled a day before serving. In fact, chilling overnight makes the flavors even better.

Can I make these gluten-free?

Yes—just use gluten-free graham crackers for the crust.

Can I make them dairy-free?

Swap cream cheese for a vegan version, use coconut cream instead of heavy cream, and margarine for butter. The texture will be slightly different but still delicious.

Can I skip the lemon curd?

Yes, but it’s worth the extra step—it adds tang and shine. You could swap with whipped cream or more compote if short on time.

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How to Store / Meal Prep 🍰

• Fridge: Store covered for up to 3 days.
• Freezer: Not recommended once assembled, but you can freeze just the compote or lemon curd for later use.

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The Final Forkful 🍴

These Mini Blueberry Lemon Cheesecake Pots are pure happiness in a jar: buttery crust, creamy filling, tangy compote, and a bright lemon curd topping. They’re elegant, portable, and oh-so-satisfying. Perfect for parties, date nights, or anytime you want a little sunshine in spoonful form.

💬 Tried this recipe? Leave us a comment below or tag us on Instagram @TastyCue—we love seeing your creations!

Much love,

Sidney & Thomas