No Bake Blueberry Cheesecake Jars

I was in the mood for cheesecake and thought it would be the perfect time to give this recipe for blueberry cheesecakes a try. I also had 2 pints of blueberries my kids didn’t eat, so there was that too. 🙂 These are great to make ahead of time, grab and go.

These jars are packed full of so many good things – blueberry jam, creamy lemon cheesecake and a crunchy crust. These could be made with any berry and they would be perfect. I loved all the hints of lemon throughout the berries and cheesecake.

4 cups fresh blueberries
1/3 cup honey or maple syrup
zest of half of a lemon
1 Tbsp fresh lemon juice
1 Tbsp water
1 Tbsp cornstarch
pinch of salt

Cheesecake Layer:
8 oz softened cream cheese
5 oz plain Greek yogurt
2 Tbsp maple syrup
zest of half of a lemon
2 Tbsp fresh lemon juice

Graham Cracker Crust:
5 oz lightly salted almonds
5 oz graham crackers (1 full sleeve)
3 Tbsp unsalted butter, melted
1/4 tsp salt

To make the blueberry filling, add the berries, honey/maple syrup, lemon zest and lemon juice to a medium sauce pan and heat over medium-low. Cook for 5 minutes, occasionally stirring the mixture. In a small bowl, mix together the cornstarch and water. As the berries begin to form a sauce, add the slurry and cook for a few additional minutes until the sauce thickens. The berries should still be whole. Transfer to a heatproof container and allow to cool while you making the jars.

In a large bowl, cream together the cream cheese, yogurt, maple syrup, lemon zest and lemon juice with a hand mixer until smooth. Refrigerate until you are ready to make the jars.

In a food processor, pulse the almonds until they very fine, but not to the point of turning into almond butter. Transfer to a bowl. Pulse the graham crackers until they are finely crushed. Add to the bowl with the almonds and drizzle the melted butter and mix.

Divide the crust between six 8-ounce mason jars. Slightly pack down gently with the back of a spoon. Divide the cheesecake evenly and then top with the blueberry sauce. Cover the jars with lids and refrigerate for at least 1 hour before enjoying.

Source: Taste and See


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