Blueberry Lemon No Bake Cheesecake Jars

Blueberry Lemon No Bake Cheesecake Jars , By www.uniquegiftstips.com .

An easy and delicious make ahead summer dessert! Plus, they’re perfectly portable for your next BBQ, picnic or trip to the beach!

Total Time: 25 Minutes, Servings: 6 Servings

Ingredients :

For The 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 tablespoon water
• 1 tablespoon cornstarch
• 1 pinch salt
For The No Bake Cheese Cake Layer:
• 8 ounces Softened cream cheese
• 5 ounces plain Greek yogurt
• 2 tablespoons pure maple syrup (add more if desired; sweeten to taste)
• zest from half a lemon (optional)
• 2 tablespoons fresh lemon juice
For The 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 :

For The Lemon Blueberry Filling:
• Add blueberries, pure maple syrup (or honey), lemon zest (optional), & lemon juice to a sauce pan over low-medium heat. Sauté for 5 minutes, gently stirring the berries occasionally.
• Mix cornstarch and water in a small bowl. As the berries begin to form a sauce, add the cornstarch mixture and cook for a few more minutes until the sauce has thickened up. You should still have some whole berries visible.
• Pour the berries into a heatproof container and allow to cool on the counter or in the fridge while you make the lemon cheesecake filling.
For The No Bake Cheese Cake:
• Add softened cream cheese, plain Greek yogurt, maple syrup, lemon zest, and fresh lemon juice to a mixing bowl, then mix together using electric hand mixer (I mixed mine for 2 minutes on high). Set this in the fridge while you create the crust.
For The Graham Cracker Almond Crust:
• Add the almonds to a food processor and blend until the nuts are crushed very fine, but don’t let them start turning into almond butter! Pour nuts into a mixing bowl.
• Add graham crackers to the food processor and blend until they are finely crushed.
• Mix the graham crackers into the crushed nuts, add salt (optional), drizzle on melted butter, and stir until it’s completely mixed together.
To Assemble:
• Distribute crust mixture evenly into six 8-ounce mason jars, about 1/3 cup per jar. Pack down gently with your fingertips.
• Carefully divide the cheesecake mixture evenly among the jars - about 1/3 cup per jar. Gently shake each jar to help this layer settle evenly.
• Finally, top off each jar with the blueberry sauce, place the lids on top, and chill for at least 1 hour or up to 1 day before serving.

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