Blueberry cheesecake jars

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

Method Of Preparation
Combine all of the graham cracker crust ingredients and “tamp” about 3 Tablespoons into each of 6 half-pint canning jars.
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.
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.

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