If you love cheesecake you’ll adore these cute blueberry cheesecake jars. This recipe is a healthier take on regular cheesecake and is the perfect low-calorie dessert. It’s also high in calcium and has an option to make it gluten free.
INGREDIENTS
- Salted Biscuits for crust layer
- 1/4 Teaspoon Cinnamon
- Cream Cheese Whipped
- 1 Teaspoon lemon or orange zest for the blueberry crush layer
- Nutmeg –Pinch
PREPARATION
- Combine all of the graham cracker crust ingredients and “tamp” about 3 Tablespoons into each of 6 half-pint canning jars.
- Place all of the cheesecake ingredients in the bowl of a countertop mixer.
- Whip until smooth and fluffy.
- Divide evenly among the 6 (a half pint) jars… on top of the graham cracker crust layer.
- Blueberry Crush with extract and divide evenly among the 6 jars. Place lids on jars and refrigerate until ready to eat.
- Add a dollop of whipped cream to the tops of the jars and sprinkle with a little nutmeg if desired.
NOTE
The prepared jars can be refrigerated for up to 24 hours.
Recipe made by Shineroad Chef
Chef. Danish Ali
Qualified as Diploma in Food & Beverages from Ashok institute of hotel management (ITDC).
Specialized in Food Service (India Cuisine) with 18 years of Experience in HORECA industry.
Expertise in creating Innovative Applications for beverages & hot kitchen