I can’t wait for spring time in Arizona… whenever I think of spring I imagine a cold/refreshing dessert with Blueberries. I can tell we are getting closer to those warmer days and sunnier skies, because Blueberries are on sale! I bought a few pints for 99cents at the store and had to make a fun little recipe. My heart was so happy when I was creating this new dessert. (Its the little things in life)
I had these cute little mason jars at home and was waiting for the perfect recipe! I came up with these personalized Blueberry Pecan Cheesecakes and let me tell you…. They did not disappoint!
The crust was made of oatmeal, pecans and coconut oil with a dash of cinnamon and a tad bit of honey (The taste was perfection). The cheesecake layer was fresh lemon juice, greek yogurt cream cheese (Kroger), Truvia and pasteurized egg whites. Then the fruit topping was a homemade Blueberry Puree! To finish it off I baked some Pecans and crumbled them on top before serving! This recipe was a hit without any guilt!
Ingredients
Makes 9 servings
Serving Size- 1 Mason Jar
Calories: 317
Macros: P10.8/C26.1/F19.5
Crust
5oz Package of Pecans (can sub in almonds)
2.5 cups Old Fashioned Rolled Oats
1 Tbs Raw Honey
1tsp Vanilla
1tsp Cinnamon
Cheesecake Filling
2 8oz package of Greek Yogurt Cream Cheese
1/3 cup Fresh Squeezed Lemon
2/3 cup Pasteurized Egg Whites
4 Packets Truvia
1tsp Vanilla
BlueBerry Puree
1 Pint Fresh or Frozen Blueberries
1/2 Cup Fresh Squeeze Lemon
2 Tbs Raw Honey
1TBS Corn Starch (Needed to thicken puree- add in right before blending)
Gluten-free option: Gluten-free Oats
Vegan Options: Almond Cream Cheese and eliminate Eggs
Optional Toppings
1/2 cup Baked Pecans (Bake 10mins at 350 on foil)
1/2 Cup Blueberries
Instructions
Pre Heat oven to 350 degress
Place mason jars on a silicon lined baking dish. Do not use any Pam or cooking spray.
Crust:
1. Blend together Nut, Oatmeal, Vanilla, Cinnamon, Melted Coconut Oil and Honey
2. Blend until ingredients begin to clump together into a dough consistency
3. Using a little less than a 1/4 measuring cup, scoop mixture and dump into mason jars and press down with fingers to form flat surface.
4. Place in oven and bake for 15 mins or until top turns golden brown
5. Remove and let cool.
Puree:
1. Clean Blueberries and lightly pat dry
2. Use a medium size pan and pour in Blueberries, Lemon Juice and Honey
3. Stir all ingredients together and turn on medium heat
4. Bring to a boil and allow Blueberries to burst 😉
5. Once all blueberries are broken up and mixture has come to a boil remove from heat and carefully pour into blender. Add in Cornstarch and blend until smooth.
6. Carefully pour mixture into a bowl and place in fridge to cool and thicken.
Cream Cheese
1. Place soften Cream Cheese, Egg Whites, Lemon, Stevia/Truvia and Vanilla into a mixing bowl.
2. Turn Mixer on medium speed and blend until mixture is smooth and fluffy.
3. Transfer into tupperware and allow to cool.
Assembly:
1. You can make this recipe the night before and allow all ingredients to sit in fridge. Or you can make this a few hours a head. Crust, puree and cream cheese will all need time to cool for approx an hour.
2. Use 1/4 of Cream Cheese and pour into mason jars. Smooth mixture so it covers the top of the crust.
3. Use 2 TBS Puree and pour over the Cream Cheese mixture
4. Optional: Top with Baked Pecans and Fresh blueberries
5. Serve and eat!
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