Blueberry Lemon No Bake Cheesecake Jars , By .
An easy and delicious make ahead summer dessert! Plus, they’re perfectly portable for your next BBQ, picnic or trip to the beach!
Prep Time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Servings: 6 Servings
• For The Lemon Blueberry Filling:
• 20 ounces fresh blueberries (4 dry cups)
• 1/3 cup pure maple syrup/honey (or sugar)
• zest from half a lemon (optional)
• 1 tablespoon fresh lemon juice
• 1 tablespoon water
• 1 tablespoon cornstarch
• 1 pinch salt
• For The No Bake Cheese Cake Layer:
• 8 ounces Softened cream cheese
• 5 ounces plain Greek yogurt
• 2 tablespoons pure maple syrup (add more if desired; sweeten to taste)
• zest from half a lemon (optional)
• 2 tablespoons fresh lemon juice
• For The Graham Cracker Almond Crust:
• 5 ounces lightly salted almonds
• 5 ounces graham crackers (1 full sleeve or 9 full-sized crackers)
• 3 tablespoons unsalted butter, melted
• 1/4 teaspoon salt (optional)
• Add blueberries, pure maple syrup (or honey), lemon zest (optional), & lemon juice to a sauce pan over low-medium heat. Sauté for 5 minutes, gently stirring the berries occasionally.
• Mix cornstarch and water in a small bowl. As the berries begin to form a sauce, add the cornstarch mixture and cook for a few more minutes until the sauce has thickened up. You should still have some whole berries visible.
• Pour the berries into a heatproof container and allow to cool on the counter or in the fridge while you make the lemon cheesecake filling.
• . . .
• . . .
Read More this full recipes at Blueberry Lemon No Bake Cheesecake Jars
An easy and delicious make ahead summer dessert! Plus, they’re perfectly portable for your next BBQ, picnic or trip to the beach!
Prep Time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Servings: 6 Servings
INGREDIENTS:
• For The Lemon Blueberry Filling:
• 20 ounces fresh blueberries (4 dry cups)
• 1/3 cup pure maple syrup/honey (or sugar)
• zest from half a lemon (optional)
• 1 tablespoon fresh lemon juice
• 1 tablespoon water
• 1 tablespoon cornstarch
• 1 pinch salt
• For The No Bake Cheese Cake Layer:
• 8 ounces Softened cream cheese
• 5 ounces plain Greek yogurt
• 2 tablespoons pure maple syrup (add more if desired; sweeten to taste)
• zest from half a lemon (optional)
• 2 tablespoons fresh lemon juice
• For The Graham Cracker Almond Crust:
• 5 ounces lightly salted almonds
• 5 ounces graham crackers (1 full sleeve or 9 full-sized crackers)
• 3 tablespoons unsalted butter, melted
• 1/4 teaspoon salt (optional)
INSTRUCTIONS:
• Add blueberries, pure maple syrup (or honey), lemon zest (optional), & lemon juice to a sauce pan over low-medium heat. Sauté for 5 minutes, gently stirring the berries occasionally.
• Mix cornstarch and water in a small bowl. As the berries begin to form a sauce, add the cornstarch mixture and cook for a few more minutes until the sauce has thickened up. You should still have some whole berries visible.
• Pour the berries into a heatproof container and allow to cool on the counter or in the fridge while you make the lemon cheesecake filling.
• . . .
• . . .
Read More this full recipes at Blueberry Lemon No Bake Cheesecake Jars
649 Comment
Rated 5/ 752 based on 752 Customer Reviews
Read more...
Post a Comment
Post a Comment