Description
Indulge in the delightful combination of fresh blueberries and zesty lemon with these no-bake cheesecake jars. Creamy, tart, and sweet, these individual desserts are perfect for any occasion.
Ingredients
Units
Scale
Lemon Blueberry Filling:
- 20 ounces fresh blueberries (4 dry cups)
- 1/3 cup pure maple syrup/honey (or sugar)
- zest from half a lemon (optional)
- 1 tablespoon fresh lemon juice
- 1 pinch salt (optional)
- 1 tablespoon water
- 1 tablespoon cornstarch
No Bake Cheese Cake Layer:
- 8 ounces Softened cream cheese
- 5 ounces plain Greek yogurt
- 2 tablespoons pure maple syrup
- zest from half a lemon (optional)
- 2 tablespoons fresh lemon juice
Graham Cracker Almond Crust:
- 5 ounces lightly salted almonds
- 5 ounces graham crackers (1 full sleeve or 9 full-sized crackers)
- 3 tablespoons unsalted butter, melted
- 1/4 teaspoon salt (optional)
Instructions
- Lemon Blueberry Filling: Add blueberries, maple syrup, lemon zest, lemon juice, and salt to a saucepan. Cook until berries soften. Mix cornstarch with water, add to the sauce, and thicken. Set aside to cool.
- No Bake Cheese Cake Layer: Mix cream cheese, Greek yogurt, maple syrup, lemon zest, and lemon juice until smooth. Refrigerate.
- Graham Cracker Almond Crust: Blend almonds and graham crackers. Mix with melted butter and salt. Divide into jars.
- Assemble: Layer crust, cheesecake mixture, and blueberry filling in jars. Chill before serving.
Notes
- If you’d rather not use almonds in the crust, you can add more graham crackers instead. Just replace the 5 ounces of almonds with a second 5-ounce sleeve of graham crackers. You may want to add another pinch of salt as well.
Nutrition
- Serving Size: 1 jar
- Calories: Approximately 350
- Sugar: Approximately 20g
- Sodium: Approximately 250mg
- Fat: Approximately 20g
- Saturated Fat: Approximately 8g
- Unsaturated Fat: Approximately 10g
- Trans Fat: 0g
- Carbohydrates: Approximately 35g
- Fiber: Approximately 5g
- Protein: Approximately 8g
- Cholesterol: Approximately 40mg
