Mason Jar Blueberry Cheesecake

This was the treat I created for my family as our Sunday night dessert. These little Mason Jar Blueberry Cheesecakes are a super simple recipe, that even the most amateur chef can re-create. They are of course a cleaner version of your typical cheesecake so there is no guilt required when indulging in these lovely creations.

They are a no bake, gluten free cheesecake that were a huge hit with my family and I, they will defiantly be made again!

I hope you like this quick dessert recipe and enjoy customizing it fit your taste buds.... I think a strawberry based version or even an Oreo based version would be delicious!

Ingredients:

Crust:

1 1/4 tbsp. honey

1/4 cup coconut oil

1 cup shredded coconut

1/2 + 1/4 cup almond flour

Cheesecake Portion:

1/4 of a 250g container fat free cream cheese

1 cup 0% vanilla greek yogurt

1-2 tbsp. honey

2-3 tsp. stevia

1 tsp. vanilla

Blueberry Sauce:

approx. 4 cups frozen blueberries

1-2 tsp. of honey

1. Combine all crust ingredients together in a food processor. Once combined press into the bottom of four mason jars ( save some left over to sprinkle on top). Place in fridge for an hour or so.

2. Prepare cream cheese mixture by combing all ingredients in a bowl, mix well with electric beater. Taste as you go to ensure it is at your desired level of vanilla flavour and sweetness. Defrost 4 cups of blueberries in the microwave, mix with a couple teaspoons of honey.

3. In a frying pan toast the remaining crust, until it becomes a light brown. This will be used as a crumble topping.

4. Begin the layering process. Place a layer of cream cheese mixture on top of crust followed by a layer of blueberries, another small layer of cream cheese mixture then top with blueberries and some of the crumble.