Blueberry Cheesecake Jars

SERVINGS: 5
HANDS-ON TIME: 15 minutes
OVERALL TIME: 20 minutes + chilling

Creamy vanilla-lemon cheesecake topped with blueberry coulis, all in just fifteen minutes! To keep this recipe super simple, there is no baking involved and no crust needed!

BLUEBERRY TOPPING
1 cup (150 g/5.3 oz) wild fresh or frozen blueberries
1 tablespoon (15 ml) water
Optional: few drops of stevia, erythritol, or Swerve to taste

CHEESECAKE BASE
3/4 cup (180 ml) heavy whipping cream
3/4 cup (180 g/6.4 oz) full-fat cream cheese or mascarpone
1/4 cup (58 g/2 oz) sour cream
1/4 cup (40 g/1.4 oz) powdered erythritol or Swerve
1 teaspoon sugar-free vanilla extract
1 teaspoon fresh grated lemon zest
1 tablespoon (15 ml) fresh lemon juice

TO MAKE THE BLUEBERRY TOPPING: Place the blueberries and water in a saucepan. Gently heat over medium-low heat until the blueberries have softened. Optionally, add Stevia to taste. Remove from the heat and set aside to cool to room temperature. You can speed this up by placing the saucepan over a bowl with ice water.

TO MAKE THE CHEESECAKE BASE: Place all the cheesecake layer ingredients in a bowl. Using an electric mixer or a hand whisk, mix until smooth and creamy. Divide among five (4-ounce/120 ml) serving glasses and top with the blueberry sauce. You can serve these right away, but they are best chilled for at least 2 hours. Keep refrigerated for up to 4 days.

TIP:
You can make a quick keto-friendly crust by mixing 1/2 cup (50 g/1.8 oz) almond flour, 1/3 cup (25 g/0.9 oz) shredded coconut, 1/2 teaspoon cinnamon, pinch of salt, 11/2 tablespoons (23 g/0.8 oz) unsalted butter or coconut oil, and optionally 1 tablespoon (10 g/0.4 oz) powdered erythritol or Swerve. Simply use as a no-bake base for the cheesecake jars.

This delicious recipe is taken from our cookbook of the month, Keto Simple – Over 100 Delicious Low-Carb Meals That Are Easy on Time, Budget, and Effort

Buy your copy HERE