Blueberry Cheesecake in a Jar
Blueberry Cheesecake in a Jar
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  • 1/2 cup (125 ml) 35 % heavy cream
  • 1/3 cup (70 g) sugar
  • 8 oz (250 g) cream cheese, softened
  • 1/2 vanilla bean (seeds only)
  • 9 graham crackers, broken into pieces
  • 1 cup (250 ml) Blueberry Compote (see recipe)
  • Preparation
  • In a bowl, whip the heavy cream with 2 tbsp of the sugar until soft peaks form. Set aside.
  • In another bowl, beat the cream cheese with the remaining sugar and the vanilla seeds. Stir gently into the whipped cream.
  • At the bottom of 6 Mason jars, spoon 1 tbsp of the cheese mixture. Top with the graham cracker pieces and the remaining cream cheese mixture. Screw the tops onto the Mason jars or cover the glasses. Refrigerate for 2 hours.
  • Before serving, top it with some Blueberry Compote.
  • Description
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