- 24 ounces fresh blueberries, divided (could substitute frozen blueberries)
- 1/4 cup water
- 3 tablespoons sugar
- 1 teaspoon corn starch
- juice from half a lemon, about 1 tablespoon
- 2 cups graham cracker crumbs (from 12 graham crackers)
- 1 tablespoon white granulated sugar
- 1 stick (1/2 cup) butter, melted
- 1–1/2 cups heavy cream, cold
- (2) 8 ounce blocks cream cheese, room temperature
- 1–1/2 cup plain greek yogurt
- 1 cup confectioners powdered sugar
- (12) half pint (8 oz) wide mouth mason jars (could substitute small drinking glass, stemless wine glass or even 8 oz clear plastic cups)
- Heat a small saucepan over medium high heat. Reserve 1/2 cup of blueberries for garnish. Add the remaining blueberries, water, sugar and cornstarch to the saucepan.
- Mash with a potato masher using medium pressure to break up most of the blueberries. Some chunks are ok.
- Cook for about 4 minutes, or until the sauce has slightly thickened. Remove from heat to allow it to cool. Stir in the lemon juice.
- Set aside. Once it is room temperature, add it to the fridge. You can make the blueberry sauce up to 5 days in advance.
- In a medium size mixing bowl, combine the graham cracker crumbs and sugar. Stir to combine. Slowly drizzle in the melted butter with 1 hand, and stir to combine with a fork using the other hand. When fully mixed, the crust will look like wet sand.
- Spoon in about 2-1/2 tablespoons of the crumb mixture to the bottom of each mason jar. Press the crumbs in an even layer at the bottom of the jar using medium pressure. I used an ice cream scoop, it fit in the jar perfectly. Set aside.
- In a stand mixer with a whisk attachment (or in a large bowl with a hand mixer), beat the cold heavy cream on high speed until stiff peaks form, about 3-5 minutes. Transfer the whipped cream to another bowl and set aside.
- In a stand mixer with a paddle attachment (or in a large bowl with a hand mixer), beat the room temperature cream cheese, greek yogurt and powdered sugar. Start at low speed, then slowly increase speed to high as powdered sugar is incorporated. Beat for 2 minutes until creamy.
- Add in half of the whipped cream to the cream cheese mixture and stir to combine. Then add the other half of the whipped cream, and gently fold it in. You want it to stay somewhat light and airy. Otherwise it will be too thick in the jar once it cools in the fridge.
- Spoon about 1/3 cup of the cheesecake on top of the graham cracker crust in the mason jars. Gently press it in to remove any air pockets, and so it looks pretty in the jar. Otherwise, there will be air gaps along the side between the crust and cheesecake.
- Continue with all the jars until the cream cheese mixture has been evenly divided in each jar.
- To make it extra pretty, use a damp paper towel to wipe any smudged cheesecake that is along the top inside.
- When the blueberry sauce is cool, spoon about 2 tablespoons of the blueberry mixture on top of the cheesecake. Repeat with all the mason jars until it is evenly divided.
- Cover with the lids, and refrigerate at least 1 hour so they can get cold and firm up. Will keep in the fridge for 1 week, and the graham cracker crumbs are still crispy and crunchy.
- Remove the lids, and top with a few fresh blueberries. Serve cold.