blueberry cheesecake jars

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Hello Lovelies! Are you all excited for Christmas? Oh my. So much preparation and baking and gift wrapping around here these days it’s beginning to look like Santa’s work shop.

We enjoyed an awesome weekend. Saturday was spent going “over the river and through the woods” to Grandpa Grape’s (Greg’s) house. We brought appetizers and wine and beer and hung out for a few hours. Fun conversation and lots of laughs, as always. On our way home we made a stop at Trader Joe’s for a little shopping spree. Seriously, I could spend days in that store. We got a few Christmas gifts totally DONE while we were there along with some grocery shopping. And, can I tell you how much I LOVE LOVE LOVE the colorful, 99-cent, TJ’s reusable grocery bags as gift bags? They’re so festive and they double as beach bags in the summer. Talk about “repurposing.” Honestly so much better than buying yet another basket that will collect dust in some corner. I love baskets, but you only need 8 dozen and then they just start becoming superfluous. 😉

Anyhoo, I suppose I should tell you about these adorable cheesecake jars. Um, YUM. They’re easy to put together, cute, and they travel well too. If blueberries aren’t your thing, you can easily substitute cherries, lemon, chocolate pudding, or peaches for the blueberries. Just make sure you’re using ready-to-go pie filling, and not just canned fruit, or your cheesecakes will get soggy.

~ serves 6 ~

for the graham cracker crust layer:

1 heaping cup of graham cracker crumbs

3 Tablespoons brown sugar

1/4 teaspoon cinnamon

1/4 teaspoon salt

1/4 cup melted butter

Combine all of the graham cracker crust ingredients and “tamp” about 3 Tablespoons into each of 6 half-pint canning jars.

for the cheesecake layer:

8 oz. cream cheese, room temperature

1/2 cup sugar

1/2 cup sour cream

2 Tablespoons fresh lemon juice

2 teaspoons vanilla extract

1 teaspoon lemon or orange zest

Place all of the cheesecake ingredients in the bowl of a counter top mixer. Whip until smooth and fluffy. Divide evenly among the 6  (half pint) jars… on top of the graham cracker crust layer.

for the blueberry layer:

TIP: a little almond extract will make canned pie filling taste fresh and wonderful!

1 (20 oz.) can blueberry pie filling

1/4 teaspoon pure almond extract

Mix fruit filling with extract and divide evenly among the 6 jars. Place lids on jars an 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.

I think you’re going to LOVE blueberry cheesecake in a jar!


cheesecakejars-printPhotography art prints coming soon…

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