Make the crust. Crush graham crackers into fine crumbs. Stir in a pinch of salt, a little sugar, and melted butter until the mixture feels like damp sand and holds when pressed.

Pack the crust. Spoon a couple of tablespoons of crumbs into each jar. Press down with the back of a spoon or a small glass to create a firm base. Chill the jars while you make the filling.

Cook the blueberry compote. In a small saucepan, add blueberries, a few tablespoons of sugar, a squeeze of lemon juice, and a pinch of salt. Simmer over medium heat for 5–7 minutes, until the berries release juices and soften.

Thicken if needed. If you like a thicker compote, stir 1 teaspoon cornstarch with 1 teaspoon cold water and add to the pot. Simmer 1–2 more minutes. Let the compote cool to room temperature.

Beat the cream cheese. In a mixing bowl, beat softened cream cheese with powdered sugar, vanilla, and lemon zest until smooth and fluffy. Scrape the bowl so there are no lumps.

Whip the cream. In a separate bowl, whip cold heavy cream to medium-stiff peaks. The cream should hold its shape but still look smooth.

Fold and finish. Gently fold the whipped cream into the cream cheese mixture in two additions. Keep the mixture light and airy.

Assemble the jars. Add a layer of cheesecake filling over the chilled crust. Spoon a layer of blueberry compote on top. Repeat layers if your jars are tall enough, ending with compote or a small dollop of filling.

Chill to set. Cover the jars and refrigerate for at least 3 hours, ideally overnight. This helps the flavors meld and the texture firm up.

Garnish and serve. Before serving, top with a few fresh blueberries, a pinch of lemon zest, or crushed graham crackers for crunch.