Blueberry Cheesecakes In A Jar
By Gill Murray
These delicious blueberry cheesecakes are mini versions of their original big siblings and are just super cute. They are really simple to pull together. You start with the biscuit base - I haven’t added any melted butter to the biscuit base as this would make the base firmer and likely more difficult to eat. So the base is just crushed ginger nut biscuits.
The finished cheesecakes are so tasty and perfect for picnics as they’re portable. They’d also be fun to serve up at a BBQ.
The great thing about this recipe is that you can vary the fruit in any number of ways. We all like different things but another favourite of mine that I’ll be trying soon is rhubarb and strawberries before our berry season finally comes to an end.
A no bake creamy cheesecake – couldn’t be simpler!
- 500g blueberries
- 200g cream cheese (I used Philladelphia)
- 100g double cream
- 100g Greek yoghurt
- 6 tbsp icing sugar, sieved
- 1 vanilla pod, sliced lengthways or 2tsp vanilla extract
- 200g ginger nut biscuits
- Bash the biscuits into crumbs using the end of a rolling pin in a bowl or a food processer and divide the crumbs between your jars.
- In a bowl, whisk together the cream cheese, double cream, yoghurt and 5 tbsp of icing sugar. Add in the vanilla pod seeds or essence until well mixed.
- In another bowl mash together half the blueberries and the remaining tbsp. of icing sugar and fold into the cream mixture to create a swirling effect.
- Spoon the cream mixture over the biscuit base making sure there are no air bubbles. Top with the remaining blueberries. Secure the jars with lids and refrigerate until you’re ready to eat.