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Blueberry cheesecake jars

Blueberry cheesecake jars

Whisk your senses away with the tantalizing Blueberry cheesecake jars! Dive into layers of velvety cheesecake, vibrant blueberry compote, and a crunchy biscuit base, all served in a cute and convenient jar. Whether it's a summer soiree or a quiet afternoon indulgence, this dessert is a refreshing treat. Curious to craft these delightful jars? Let’s embark on a sweet escapade!
5 from 2 votes
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Prep Time: 20 minutes
Setting Time: 3 hours
Total Time: 3 hours 20 minutes

Nutritions

Nutrition Facts
Blueberry cheesecake jars
Amount per Serving
Calories
540
% Daily Value*
Fat
 
36
g
55
%
Saturated Fat
 
21
g
131
%
Cholesterol
 
100
mg
33
%
Sodium
 
320
mg
14
%
Potassium
 
150
mg
4
%
Carbohydrates
 
50
g
17
%
Fiber
 
2
g
8
%
Sugar
 
40
g
44
%
Protein
 
6
g
12
%
Vitamin A
 
1200
IU
24
%
Vitamin C
 
6
mg
7
%
Calcium
 
80
mg
8
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

  • Fresh blueberries: 2 cups 300g
  • Granulated sugar: 1/2 cup 100g for blueberry compote, 1/4 cup (50g) for cheesecake
  • Cream cheese softened: 16 oz (450g)
  • Whipping cream: 1 cup 240ml
  • Lemon zest: 1 tbsp
  • Lemon juice: 2 tbsp 30ml
  • Digestive biscuits or graham crackers crushed: 1 cup (100g)
  • Unsalted butter melted: 1/4 cup (60ml)
  • Vanilla extract: 1 tsp 5ml

Instructions

  • Start with the blueberry compote: In a saucepan, combine blueberries, 1/2 cup sugar, and lemon juice. Simmer over medium heat until the berries burst and the mixture thickens, approximately 10-12 minutes. Set aside to cool.
  • For the biscuit base, mix the crushed biscuits or crackers with the melted butter until the texture is like damp sand.
  • Whip the softened cream cheese with 1/4 cup sugar, vanilla extract, and lemon zest in a mixing bowl until smooth and creamy.
  • In another bowl, whip the cream until stiff peaks form. Gently fold this into the cream cheese mixture to create a smooth cheesecake filling.
  • Assemble the jars: Begin with a layer of the biscuit base, press down lightly. Follow with a generous dollop of cheesecake filling, and top with the cooled blueberry compote.
  • Seal the jars and refrigerate for at least 3 hours, allowing the flavors to meld and the cheesecake to set.

Notes

Tips
1. Using room temperature cream cheese ensures a smoother cheesecake filling.
2. Swap out blueberries for raspberries or strawberries for a twist on flavor.
3. For a hint of spice, add a pinch of cinnamon to the biscuit base.
4. Add a splash of almond extract to the cheesecake filling for an added depth of flavor.
5. If you're short on time, store-bought fruit compote can replace the homemade version.
Serving Suggestions
Top each jar with a dollop of whipped cream and a fresh mint leaf for added flair.
Consider pairing with a glass of dessert wine or a light coffee.
Sprinkle some granulated sugar and torch the top for a brûléed effect.
Toasted coconut flakes can add a delightful crunch and contrast.
Serve alongside vanilla shortbread or almond biscotti for a more indulgent treat.