The sun is shining, the birds are singing and the park is just waiting for you to arrive with your picnic blanket and this stylish dessert. Who could resist a cool and creamy blueberry cheesecake, sitting happily on a crumbly graham-cracker base? Pack your cheesecake into pretty little mason jars, and you’ve got a dessert recipe you can literally carry around in your handbag.
Ingredients:
Makes 6 mason jar cheesecakes
— 14 whole graham crackers (the gluten-free variety work great too)
— 4 tablespoons unsalted butter, melted
— 3 tablespoons brown sugar
— pinch of salt
— 2.5 cups fresh blueberries
— juice of half a lemon
— 2 tablespoons cold water
— ½ cup fine granulated sugar
— 1 tablespoon cornstarch mixed with 2 tablespoons cold water
— (2) 8-ounce packs cream cheese
— 1 teaspoon vanilla extract
— ¾ cup confectioner’s sugar
— ¾ cup heavy cream
— lemon zest
Instructions:
1. Put graham crackers into a large bowl and crush into crumbs using the end of a rolling pin. Mix in the melted butter, brown sugar and a pinch of salt until thoroughly combined. Put to one side.
2. Place the blueberries, lemon juice and granulated sugar in a pan and heat gently until the blueberries start to break down and the mixture is hot. Gently stir in the cornstarch mix (as not to break up the blueberries too much) and heat through, while stirring for another 30 seconds until the blueberry mix has thickened. Turn off the heat and allow to cool.
3. Place the cream cheese in a bowl and mix with a hand whisk until the cream cheese has loosened to a smooth consistency. Add the vanilla extract and confectioner’s sugar, then whisk again until combined.
4. Whisk the heavy cream in a separate bowl until thick, but still soft.
5. Spoon the whipped cream into the cream cheese and gently stir to combine.
6. Spoon 3 heaping tablespoons of the cracker crumbs into the bottom of a mason jar and push down with a spoon or the end of a small rolling pin. Gently spoon on 2 heaping tablespoons of the cream cheese mixture and level it. Add 2 tablespoons of the blueberry mixture.
7. Repeat for the other mason jars, then top with a little lemon zest. Put the lid on and refrigerate until needed.
Put the graham crackers into a large bowl and crush into crumbs using the end of a rolling pin, then mix in the melted butter, brown sugar and a pinch of salt until thoroughly combined.
Place the blueberries, lemon juice and granulated sugar in a pan and heat gently until the blueberries start to break down and the mixture is hot. Gently stir in the cornstarch mix (so as not to break up the blueberries too much) and heat through, while stirring for another 30 seconds until the blueberry mix has thickened. Turn off the heat and allow to cool.
Place the cream cheese in a bowl and whisk until the cream cheese has loosened to a smooth consistency. Add vanilla extract and confectioner’s sugar. Whisk again until combined. Whisk the heavy cream in a separate bowl until thick, but still soft. Spoon the whipped cream into the cream cheese and gently stir to combine.
Spoon 2-3 heaping tablespoons of the graham-cracker crumbs into the bottom of a mason jar and push down with a spoon or the end of a small rolling pin. Gently spoon 2 heaping tablespoons of the cream cheese mixture on top of the graham crackers and level it. Finally, add 2 tablespoons of blueberry mixture.
Repeat for the other mason jars, top with a little lemon zest then grab that picnic basket and enjoy!
What other mason-jar recipes would you like to see us tackle? Let us know in the comments below!
