Blueberry Cheessecale In A Jar

Blueberry Cheessecale In A Jar 2

Makes 6  ~ 250ml mason jar cheesecakes


Graham Cracker Crust Layer

  • 1 1/2 cups of graham cracker crumbs
  • 4 Tbsp melted coconut oil
  • pinch of himalayan salt


  • Mix the graham cracker crust  with the coconut oil until fully combined.
  • Press down about 2 heaping Tbsp into each mason jar.

Cheesecake Layer

  • 6 oz  cream cheese, room temperature
  • 3 – 4 Tbsp coconut sugar
  • 3/4 cup plain greek yogurt
  • 2 Tbps fresh lemon juice
  • 2 tsp pure vanilla extract
  • 1 tsp lemon zest


  • Place all of the cheesecake ingredients into a bowl and whisk until smooth and blended.
  • Divide evenly on top of the graham cracker crust layer.

Blueberry Topping

  • 2 1/2 cups of fresh blueberries
  • Zest of a small lemon
  • Juice of 1/2 a small lemon
  • 2 Tbsp coconut sugar


  • In a small saucepan over medium heat add all of the blueberry topping ingredients.
  • Bring the blueberries to a boil and then mash them with a potato masher.
  • Turn the heat down to medium low and let the sauce simmer for several minutes until it starts to thicken.
  • Remove from the heat and allow sauce to  fully cool.
  • Once cool, evenly spoon over cheesecake mixture.
  • Enjoy!