Blueberry Cheesecake Jars Recipe 445

BLUEBERRY CHEESECAKE JARS RECIPE - (4.4/5)

Provided by á-24947

Number Of Ingredients 17

Blueberry Cheesecake Jars Recipe - (4.4/5) image

Steps:

for the graham cracker crust layer: Combine all of the graham cracker crust ingredients and "tamp" about 3 Tablespoons into each of 6 half-pint canning jars. for the cheesecake layer: Place all of the cheesecake ingredients in the bowl of a counter top mixer. Whip until smooth and fluffy. Divide evenly among the 6 (half pint) jars... on top of the graham cracker crust layer. for the blueberry layer: Mix fruit filling with extract and divide evenly among the 6 jars. Place lids on jars an refrigerate until ready to eat. Add a dollop of whipped cream to the tops of the jars and sprinkle with a little nutmeg if desired.

Ingredients

for the graham cracker crust layer:
1 heaping cup of graham cracker crumbs
3 Tablespoons brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup melted butter
for the cheesecake layer:
8 oz. cream cheese, room temperature
1/2 cup sugar
1/2 cup sour cream
2 Tablespoons fresh lemon juice
2 teaspoons vanilla extract
1 teaspoon lemon or orange zest
for the blueberry layer:
TIP: a little almond extract will make canned pie filling taste fresh and wonderful!
1 (20 oz.) can blueberry pie filling
1/4 teaspoon pure almond extract

LEMON-BLUEBERRY CHEESECAKE JARS

Try our sweet and creamy Lemon-Blueberry Cheesecake Jars that are perfectly portable. These Lemon-Blueberry Chessecake Jars have a scrumptious, crumbly graham cracker base and are a delicious picnic or summer BBQ dessert.

Provided by My Food and Family

Categories Recipes

Time 2h50m

Yield 8 servings

Number Of Ingredients 10

Lemon-Blueberry Cheesecake Jars image

Steps:

Combine blueberries, flour, lemon juice and 1/4 cup honey in medium saucepan. Cook on medium heat 5 to 8 min. or until blueberries are softened and sauce is thickened, stirring frequently. Cool.
Beat cream cheese, yogurt, vanilla, lemon zest and remaining honey in medium bowl with mixer until blended.
Combine graham crumbs, nuts and butter; spoon into 8 (4-oz.) jars, adding about 1 Tbsp. crumb mixture to each jar. Top with layers of cream cheese mixture and blueberry sauce.
Refrigerate 2 hours.

Nutrition Facts : Calories 240, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 35 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g

Ingredients

1-1/2 cups blueberries
2 tsp. flour
Zest and 1 Tbsp. juice from 1 lemon, divided
1/2 cup honey, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2/3 cup plain low-fat Greek-style yogurt
1/2 tsp. vanilla
1/4 cup graham cracker crumbs
1/4 cup sliced almonds, ground
1 Tbsp. butter, melted

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4.6/5 (39)
Total Time 25 mins
Cuisine American
Calories 506 per serving

Add blueberries, pure maple syrup (or honey), lemon zest (optional), lemon juice, & salt (optional) to a sauce pan over low-medium heat. Sauté for 5 minutes, gently stirring the berries occasionally.
Mix cornstarch and water in a small bowl. As the berries begin to form a sauce, add the cornstarch mixture and cook for a few more minutes until the sauce has thickened up. You should still have some whole berries visible.
Pour the berries into a heatproof container and allow to cool on the counter or in the fridge while you make the lemon cheesecake filling.
Add softened cream cheese, plain Greek yogurt, maple syrup, lemon zest, and fresh lemon juice to a large bowl, then mix together using electric hand mixer (I mixed mine for 2 minutes on high). Set this in the fridge while you create the crust.

Blueberry Cheesecake Jars Recipe 445

BLUEBERRY CHEESECAKE JARS RECIPE - (4.4/5)

LEMON-BLUEBERRY CHEESECAKE JARS

Try our sweet and creamy Lemon-Blueberry Cheesecake Jars that are perfectly portable. These Lemon-Blueberry Chessecake Jars have a scrumptious, crumbly graham cracker base and are a delicious picnic or summer BBQ dessert.

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