Uploaded June 2026 | Updated September 2026, 2 weeks ago
These Blueberry and Blackberry Mason Jar Cheesecakes are so quick and easy!
Great for picnics and packed lunches.
Gluten Free instructions included.
Ingredients
Biscuit base:
210 g (7.5 oz) 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 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 (1/2 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 (2 x 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 them 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.
These Blueberry and Blackberry Mason Jar Cheesecakes are so quick and easy!
Great for picnics and packed lunches.
Gluten Free instructions included.
Ingredients
Biscuit base:
210 g (7.5 oz) 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 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 (1/2 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 (2 x 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 them 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.
