I got inspired by a recipe I pinned in Pinterest No Bake Raspberry-Lemon Cheesecake

For the crust:
3/4 cup graham cookie crumbs
1 tablespoon of sugar
3 tablespoons of unsalted butter, melted

For the filling:
1 can of blueberry pie filling
1 package (8ounces) of cream cheese, softened
1 teaspoon of vanilla extract
1 tub (8 ounces) of light whipped cream topping

Preparation:

1-In a medium bowl mix the graham crackers, 1 tablespoon of sugar and melted butter.  Evenly divide in each mason jar and press down on the bottom to form a crust.

2-In a large bowl with an electric mixer, beat the cream cheese until smooth.

3-Add the whipped cream and vanilla extract and mix until combined.

4-Add the blueberry pie filling and fold.

5-Evenly distribute the mix into the mason jars. Cover and refrigerate for 2 hours so it can set.

6-You may use some graham cookie crust mixture to top it off and add some crunch.

Enjoy, Bon Appétit, Buen Provecho!