Blueberry Lemon On Bake Cheesecake Jars

Shrub Citrus No Heat Cheesecake Jars - an unproblematic and delicious make-ahead summer afters!  Nonnegative, they're perfectly movable for your close BBQ, vacation or fuckup to the beach!   These yummy treats are lightened up with a evangelist pyrotechnic almond covering, a afters remove cheeseflower sour Greek yoghourt layer, and a pleasing homespun shrub sauce.Don't you fitting Enjoy uncured blueberries?  And don't you jazz deed the two-for-one primary on them during bush season!

That's one of several reasons I like to cook/bake seasonally.  Not exclusive are fruits and veggies at their perfect ripeness they're also lower overpriced.So, it should come as no attack that I'm scrap up a yummy shrub course to percentage with you today.  I change you these Bush Citrus No Bake Cheesecake Jars!  Aren't they adorable!
You can urinate them dormie and keep them in the refrigerator until you're set to serve.

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

For The Lemon Blueberry Filling:

• 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.

For The No Bake Cheese Cake:

• Add softened cream cheese, plain Greek yogurt, maple syrup, lemon zest, and fresh lemon juice to a mixing bowl, then mix together using electric hand mixer (I mixed mine for 2 minutes on high).  Set this in the fridge while you create the crust.

For The Graham Cracker Almond Crust:

• Add the almonds to a food processor and blend until the nuts are crushed very fine, but don’t let them start turning into almond butter!  Pour nuts into a mixing bowl.
• Add graham crackers to the food processor and blend until they are finely crushed.
• Mix the graham crackers into the crushed nuts, add salt (optional), drizzle on melted butter, and stir until it’s completely mixed together.

To Assemble:

• Distribute crust mixture evenly into six 8-ounce mason jars, about 1/3 cup per jar.  Pack down gently with your fingertips.
• Carefully divide the cheesecake mixture evenly among the jars - about 1/3 cup per jar.  Gently shake each jar to help this layer settle evenly.
• Finally, top off each jar with the blueberry sauce, place the lids on top, and chill for at least 1 hour or up to 1 day before serving.

Recipe Notes
If you'd rather not use almonds in the crust, you can add more graham crackers instead.  Just replace the 5 ounces of almonds with a second 5-ounce sleeve of graham crackers.   You may want to add another pinch of salt as well.

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