Jane Windham’s recipe for No Bake Blueberry Cheesecake in Jars
1 cup crushed graham crackers
2 tbsp melted butter
1 tbsp cinnamon
1 box Cheesecake instant pudding
2 cups fresh blueberries
1 cup water and an additional 2 tablespoons water divided
1 cup sugar and an additional 4 tablespoons sugar divided
2 tbsp cornstarch
1 tbsp almond extract or Amaretto
8 oz. heavy cream
sliced almonds for garnish
1 sliced kiwi for garnish
For the graham cracker layer
Mix together the cracker crumbs with 2 tablespoons melted butter, 2 tablespoons sugar and 1 tablespoon cinnamon.
Spoon into the bottom of 4 pint jars.
For the cheesecake layer
Follow the directions on the box of the cheesecake pudding and add on top of the graham cracker crumbs.
For the blueberry sauce
In a saucepan over medium heat, combine 2 cups fresh blueberries, 1 cup water, and I cup sugar.
Bring to a boil, stirring gently, and then reduce heat.
In a small bowl, mix together 2 tablespoons cornstarch and 2 tablespoons water.
Gently stir the cornstarch mixture into the blueberry mixture.
Simmer gently until thickened enough to coat the back of a metal spoon.
Remove from heat and stir in the almond extract or Amaretto.
Allow to cool completely and then layer on top of the cheesecake pudding in the jars.
For the whipped cream layer
Whip together 8 ounces of heavy cream with 2 tablespoons sugar.
Add the whipped cream on top of the blueberry sauce in the jars.
Garnish with sliced almonds and sliced kiwi and refrigerate until ready to serve.
The jars may be assembled up to 1 day ahead and refrigerated.
See more from Jane Windham at cottageatthecrossroads.com.