Cheesecake in a Jam Jar

Make your  cheesecakes,  by  jam jars , then enjoy on a summer picnic.



  • 200g almonds, skins on
  • 3 tbsp coconut oil
  • 2 tbsp coconut sugar or golden caster sugar


  • 250g low-fat cream cheese, at room temperature
  • 300g Greek yoghurt
  • 1-2 tbsp coconut sugar, maple syrup or runny honey, to taste
  • 1 tbsp lemon juice
  • 1 tbsp vanilla extract
  • 200g frozen blueberries, defrosted
  • Pinch of salt


  1. Toast the almonds in a dry frying pan over a medium heat for 3–4 minutes, until they smell nutty and toasted. Leave to cool slightly.
  2. Pour the toasted almonds into a food processor and blitz until finely chopped. Add the coconut oil and sugar and blend until completely incorporated.
  3. Divide the mixture between four small jam jars and press down to make a firm base. Place the jars in the fridge to firm up while you make the topping.
  4. Put the cream cheese and yoghurt into a mixing bowl and beat together with a wooden spoon. Once mixed, add 1 tablespoon of the coconut sugar, maple syrup or honey, with the lemon juice, vanilla and a pinch of salt. Mix again and taste, adding the remaining sugar, honey or maple syrup, if needed.
  5. Stir half the blueberries into the topping and roughly mix.
  6. Remove the jam jars from the fridge and divide the topping mixture between them, filling each one until there is a 2cm gap from the top. Tap the bottom of the jars gently on the work surface.
  7. Divide the remaining blueberries between the jars, making sure you do not over-fill them if you plan to put the lids on for transportation.
  8. Return the jars to the fridge and chill for at least an hour to firm up.
  9. Serve the cheesecakes straight from the fridge with teaspoons, or put them in a cool bag.

Cheesecake in a Jam Jar

Bon Appetit!

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Cheesecake in a Jam Jar