Yummy

 

 

Anyhoo, I suppose I should tell you about these adorable cheesecake jars. Um, YUM. They’re easy to put together, cute, and they travel well too. If blueberries aren’t your thing, you can easily substitute cherries, lemon, chocolate pudding, or peaches for the blueberries. Just make sure you’re using ready-to-go pie filling, and not just canned fruit, or your cheesecakes will get soggy.

~ serves 6 ~

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

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:

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

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:

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

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.

I think you’re going to LOVE blueberry cheesecake in a jar!

Enjoy!