Description
Indulge in the delightful combination of tangy lemon cheesecake layered with a sweet blueberry filling, all nestled atop a crunchy graham cracker and almond crust in these no-bake cheesecake jars.
Ingredients
Units
Scale
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 pinch salt (optional)
- 1 tablespoon water
- 1 tablespoon cornstarch
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
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
- Lemon Blueberry Filling: Add blueberries, maple syrup (or honey), lemon zest (optional), lemon juice, & salt (optional) to a saucepan over low-medium heat. Sauté for 5 minutes, stirring occasionally. Mix cornstarch and water, add to the berries, and cook until thickened. Cool.
- No Bake Cheese Cake: Mix cream cheese, Greek yogurt, maple syrup, lemon zest, and lemon juice with a hand mixer. Chill.
- Graham Cracker Almond Crust: Crush almonds and graham crackers separately. Combine with butter and salt.
- To Assemble: Layer crust, cheesecake mixture, and blueberry sauce in jars. Chill for at least 1 hour before serving.
Notes
- If you prefer, you can substitute more graham crackers for almonds in the crust. Adjust salt accordingly.
Nutrition
- Serving Size: 1 jar
- Calories: 320
- Sugar: 21g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 40mg
