I crave something sweet and fruity.
I love cheesecake, but since I do not need an entire cheesecake sitting around tempting
me, I decided to make a few mini cheesecakes to curb my sweet tooth.
I didn't have any graham crackers or cookies in the house, but I did have a bag of Purely
Elizabeth Granola, so I decided to grind some granola in my mini food processor and
make upside down cheesecake by putting the crust on top.
The granola idea was awesome! It had great flavor and crunch too.
(this is not a sponsored post, I just love this brand of granola)
I used coconut sugar in the cheesecake mixture, but white granulated sugar would
be totally fine. You could also use graham crackers or cookies for the crust, but
I think I'm on to something with the granola idea!
Upside down cheesecakes in a jar turned out super cute and they were a tasty
little dessert too! Enjoy!
Upside Down Cheesecake In a Jar Minis
1 C frozen organic blueberries
2 1/2 T coconut sugar
2 tsp. cornstarch dissolved in 2 T water
4 oz. cream cheese, softened
3 T coconut sugar
1 tsp. fresh lemon juice
1 tsp. grated lemon peel
1/2 C granola, finely chopped or graham crackers
Preheat oven to 350 degrees.
In a small saucepan over medium heat, cook blueberries, 2 1/2 T sugar and
cornstarch mixture for about 5 minutes or until thickened. Set aside.
In a medium mixing bowl, mix cream cheese, egg, sugar, lemon juice and
lemon peel with an electric mixer until smooth.
Place 5 4 oz. jelly jars onto a small baking sheet.
Fill jelly jars with blueberry mixture. Pour cream cheese over the berries.
the blueberries. Bake for about 15 minutes or until set.
Cool on a wire rack.
Top cooled cheesecakes with finely ground granola or graham crackers.
Garnish with a blueberry and mint leaf if desired.
Store leftovers in the fridge.
Make 5 mini cheesecakes.
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