Before getting started, get 3 medium-sized bowls ready . You’ll use one for the crust, one for the cheese and one for the blueberries.
For the crust, pulse almonds and dates in a food processor until you achieve a crust like consistency. Remove from processor and transfer to a bowl. Set aside.
For the cheese, blend cashews with water, coconut cream, coconut oil and lemon until you have a smooth, creamy consistency. Add additional water as needed.
For the blueberry topping, heat frozen blueberries, lemon juice, brown sugar and cornstarch in a small saucepan over low heat for about 5 minutes (or until mixture becomes thick and starts to slightly bubble).
Lay out all 6 mason jars and start by dividing the crust in each jar. Next add a layer of cream cheese and then a final layer of blueberry topping. Eat one now and stir on the lids to the other 5 jars and save for later.