Step 1

Combine graham cracker crumbs, melted butter, and granulated sugar in a medium bowl. Stir until graham cracker crumbs are evenly moistened. Divide the graham cracker mixture between six 8-ounce jars and gently press the mixture into an even layer in the bottom of each jar.

Step 2

Beat cream cheese, powdered sugar, and vanilla extract with an electric mixer on medium-high speed until smooth and creamy.

Step 3

Beat heavy cream in a separate bowl until medium peaks form. Do not overbeat the whipped cream.

Step 4

Fold the whipped cream into the cream cheese mixture until combined. Transfer the cream cheese filling to a large piping bag.

Step 5

Evenly divide the cream cheese filling between the six jars, piping it in to create an evenly layer.

Step 6

Top each jar with a few tablespoons of blueberry filling or whatever topping you like best. Refrigerate for 1 hour before serving for a more dense, cheesecake-like texture.