Berry No Bake Cheesecakes
This Mason jar Blueberry Blackberry Cheese Cake is super quick and easy! Ideal for picnics and packed lunches.
210 g digestion
4 tablespoons unsalted butter - melted
▢3 tablespoons sugar
▢ pinch of salt
▢ 175 g (1 cup) fresh blueberries
▢225 g (1 ½ cup) fresh blackberries
▢ half juice
▢2 tablespoons cold water
▢100 g (½ cup) granulated sugar (or fine grains)
▢1 tablespoon cornstarch - (cornstarch) mixed with 2 tablespoons cold water
Cheese Cake Layer:
▢180 ml (¾ cup) cream cheese (heavy)
▢2,225 g (2x 8 oz) pack of Philidelphia cheese
1 teaspoon vanilla
▢85 g (¾ cup) granulated sugar
1.Place the graham crackers during a large bag or bowl and crush them into crumbs employing a kitchen utensil . Add melted butter, sugar and salt, stir until the crumbs absorb the butter.
2.Put the blueberries, blackberries, juice , water and sugar during a saucepan and warmth gently until the berries start to spoil (about 5 minutes).
3.Add the cornstarch mixture and warmth it, stirring constantly for 30 seconds until the berry mixture thickens. close up the warmth and let it cool.
4.Pour the cream into an outsized bowl and beat with an electrical whisk until thickened. Add cheese , vanilla and powdered sugar then beat again until blended. The mixture must be thick enough to carry its shape.
5.Divide the crumbs into 6 mason jars (mine is 200ml / 7oz) and depress with the rear of a spoon.
6.Spoon or pour the cheese mixture over it, then scoop out the chilled berry mixture.
7.Sprinkle with lemon peel and serve - or cover and chill until able to serve.