~ Serves 6 ~
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.
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.
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. 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. You can also make your own filling very easily with frozen fruit a little sugar or honey, water and corn starch. (Pie Filling Recipe)
Here is link to download recipe
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!
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.
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.
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. 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. You can also make your own filling very easily with frozen fruit a little sugar or honey, water and corn starch. (Pie Filling Recipe)
Here is link to download recipe
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!