Summertime is here! Whew–the heat of this past weekend was epic. When I got in from a long day of shooting the Top 20 at CMA Musicfest, I reached into the fridge and pulled out one of these babies as a tasty post-12 hour-shoot-day-treat. I had made these a few days earlier and Charlie and I spaced them out through the week. Come Saturday night, I was so glad there was one little treat left….it was all mine!!
These things are so cute and taste delicious. If you like fruit cheesecake, you’re gonna love this. They take a little bit of time to put together, but once done, they’ll keep for several days, and when it’s dessert time for that bbque dinner on the deck, picnic in the park or Sunday brunch, just grab the jars and some spoons and pass them out! Easy, easy and so good and satisfying. Sweet fruit filling, rich cheesecake, and the buttery crunch of the bottom crust. Hits the spot. There’s a little crust left over after preparing 6 jars and you can sprinkle a little on top when serving, along with some fresh blueberries.
I put them in 2 different types of 8 ounce jars. One was the standard half pint jam jar and the other was the new shape that Ball has from their Collection Elite series and it’s slightly rounded. I liked eating from the rounded one better–it was easier to get some of every layer in each bite without spilling any over the sides.
You could do this with any kind of fruit. I’m using fruit pie filling in a can, but if you want to do a strawberry version or another fruit that is does not come in pie filling form, try using preserves with a matching fresh fruit on top. Easy and so summertime good.
- 1 box Jell-O brand No Bake Real Cheesecake
- 2 tablespoons sugar
- 5 tablespoons butter, melted
- 1 1/2 cups cold milk
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1 (21 ounce) can blueberry pie filling or topping
- 1/2-3/4 cup fresh blueberries (for garnish)
- In a small bowl, combine crust mix from box, sugar, and melted butter. Stir until incorporated and mixture is crumbly. Spoon a bit of mixture into the bottoms of 6 (8 ounce) glass jam jars and press to form about a 1/2 inch crust. Set aside.
- In a medium mixing bowl with a pouring lip, combine cheesecake mix from box, milk, lemon zest, and lemon juice and beat with a mixer according to directions on the box. Pour filling equally into jars on top of crust, being careful not to get filling on the sides of the jar.
- Spoon blueberry pie filling equally atop the cheesecake in each jar.
- Put lids on jars and refrigerate until ready to serve.
- When ready to serve, add fresh blueberries to each jar and sprinkle remaining crust on top. Serve cold.