Mason Jar Blueberry Cheesecakes

Mason Jar Blueberry Cheesecakes

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This unbeatable recipe allows you to enjoy your own serving of cheesecake with no fuss and minimal mess. Included is the most wonderfully tart blueberry sauce you'll ever taste!

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Time needed

20 min preparation + 5 min cooking

Serving Size / Yield

6 cheesecakes

Ingredients

  • 24 oz. fresh blueberries, divided
  • 1/4 C. water
  • 4 T. granulated sugar, divided
  • 1 tsp. corn starch
  • 1 T. fresh lemon juice
  • 2 C. graham cracker crumbs
  • 1/2 C. butter, melted
  • 1 1/2 C. heavy cream
  • 16 oz. cream cheese, room temperature
  • 1 1/2 C. Greek yogurt
  • 1 C. powdered sugar
  • 6 pint-sized mason jars

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Directions

Set aside 1/2-cup of blueberries. Place remaining blueberries in a small saucepan with water, three tablespoons of sugar, and cornstarch. Stir frequently over medium heat until thick. Remove from heat and slowly stir in lemon juice. Bring to room temperature before refrigerating until ready to serve. In a medium bowl, mix together graham cracker crumbs, one tablespoon of sugar, and melted butter. Use a fork to mix well. Distribute mixture evenly into the bottom of each mason jar and set aside. In a large bowl, use a hand mixer to beat the heavy cream until stiff peaks form. In another bowl, beat together cream cheese, yogurt, and powdered sugar. Blend until creamy. Fold whipped cream into cream cheese in two batches. Transfer mixture into each mason jar and cover with chilled blueberry sauce. Cover and refrigerate for one hour. Garnish with remaining blueberries before serving.


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