- In a bowl, whip the heavy cream with 2 tbsp of the sugar until soft peaks form. Set aside.
- In another bowl, beat the cream cheese with the remaining sugar and the vanilla seeds. Stir gently into the whipped cream.
- At the bottom of 6 Mason jars, spoon 1 tbsp of the cheese mixture. Top with the graham cracker pieces and the remaining cream cheese mixture. Screw the tops onto the Mason jars or cover the glasses. Refrigerate for 2 hours.
- Before serving, top it with some Blueberry Compote.
The prepared jars can be refrigerated for up to 24 hours.