Blueberry Cheesecake Jars

Serves six. Great to take on a picnic!

The original recipe calls for Blueberry Pie Filling, but with Blueberry season almost upon us, I prefer to use the real thing!

Ingredients & Directions:
For the graham cracker crust layer:

1 heaping cup of graham cracker crumbs

3 Tablespoons brown sugar

1/4 teaspoon cinnamon

1/4 teaspoon salt

1/4 cup melted butter

Combine all of the graham cracker crust ingredients and “tamp” about 3 Tablespoons into each of 6 half-pint canning jars.

For the cheesecake layer:

8 oz. cream cheese, room temperature

1/2 cup sugar

1/2 cup sour cream

2 Tablespoons fresh lemon juice

2 teaspoons vanilla extract

1 teaspoon lemon or orange zest

Place all of the cheesecake ingredients in the bowl of a counter top mixer. Whip until smooth and fluffy. Divide evenly among the 6  (half pint) jars… on top of the graham cracker crust layer.

For the blueberry layer:

TIP: a little almond extract will make canned pie filling taste fresh and wonderful!

2 cups fresh Blueberries OR: 1 (20 oz.) can blueberry pie filling

1/4 teaspoon pure almond extract

Mix fruit filling with extract and divide evenly among the 6 jars. Place lids on jars and  refrigerate until ready to eat.

Add a dollop of whipped cream to the tops of the jars and sprinkle with a little nutmeg if desired.