Blueberry Cheesecake Jars

By á-24947

Ingredients

• 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
• 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
• 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

Preparation

Step 1

for the graham cracker crust layer:
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:
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:
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.