Try our sweet and creamy Lemon-Blueberry Cheesecake Jars that are perfectly portable. These Lemon-Blueberry Chessecake Jars have a scrumptious, crumbly graham cracker base and are a delicious picnic or summer BBQ dessert.
Combine blueberries, flour, lemon juice and 1/4 cup honey in medium saucepan. Cook on medium heat 5 to 8 min. or until blueberries are softened and sauce is thickened, stirring frequently. Cool.
Beat cream cheese, yogurt, vanilla, lemon zest and remaining honey in medium bowl with mixer until blended.
Combine graham crumbs, nuts and butter; spoon into 8 (4-oz.) jars, adding about 1 Tbsp. crumb mixture to each jar. Top with layers of cream cheese mixture and blueberry sauce.
Refrigerate 2 hours.
These fun single-serving desserts can be refrigerated up to 24 hours before serving.
These easy no-bake desserts are equally delicious whether prepared with fresh or thawed frozen blueberries.
Prepare using PHILADELPHIA 1/3 Less Fat than Cream Cheese and plain nonfat Greek-style yogurt.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 27g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.