I made two different toppings: blueberry and strawberry. (Next time I make them I will try cherry using the recipe from my pies in a jar)
Blueberry Topping
1 cup fresh blueberries
3 tbsp granulated sugar
1 1/2 tsp cornstarch
2 tsp water
1/2 tsp fresh lemon juice
1/2 tsp zest of lemon
Combine the blueberries and sugar in a small saucepan over medium heat. In a small bowl mix together the cornstarch and water until smooth. Stir berries occasionally as they begin to release their juices. Once mixture is bubbling, stir in cornstarch mixture. Continue to cook, stirring frequently until the mixture thickens. Remove from heat and stir in lemon juice and zest. Transfer to a bowl. Cover and refrigerate until ready to use.
Strawberry Topping
1 1/2 cups chopped strawberries
2 tbsp granulated sugar
Combine the strawberries and sugar in a bowl and toss to combine. Let this stand for 1 hour, stirring a few times until the berries have released their juices. Cover and refrigerate until ready to use.
Graham Cracker Base
3/4 cups graham cracker crumbs
1 tbsp granulated sugar
2 tbsp melted butter
Combine ingredients in a small bowl with a fork. Spoon about 1 1/2 tbsp of mixture into the jar and push down with a spoon (I used the handle to my lemon juicer)
Cheesecake
8 oz cream cheese
2 cups low-fat Greek yogurt
1 1/2 cups confectioners' sugar, sifted
1 tsp vanilla
1 tbsp heavy cream
Combine the cream cheese and
Greek yogurt in a bowl. Beat the mixture on medium-high speed until
smooth, about 1-2 minutes. Add in the
confectioners' sugar and mix until well incorporated. Add in vanilla and heavy cream, beat until fluffy. Spoon the mixture into jars. Spoon topping onto cheesecake mixture.
Refrigerate until ready to eat
Makes 12 mini jar cheesecakes
I cut mini stars from packaged Pillsbury pie dough and baked them until golden brown on a cookie sheet (next time I will sprinkle with sugar prior to baking) and placed them on top right before serving.
Yum!!
Yum!!
