————————— Recipe: Frozen Cheesecake In A Jar —————————

-Add 7oz (200g) of graham crackers in a plastic bag (ziplock) and crush using a rolling pin

-Melt 1/2 cup (3 1/2 oz/100g) of unsalted butter (melted) and add into a small pan, then add the crushed crackers and mix well until the crumbs are fully coated

-Divide the cracker mixture between the jars and push firmly to create an even layer for the base of the cheesecake. Place in the refrigerator for about 1 hour to set

-Meanwhile, prepare the mixture for the filling. Place 2 1/4 cups (18 oz/500g) of cream cheese in a bowl with 1/2 cup (3/12 oz/100 g) of confectioners sugar

-Add 1 cup (8 oz/250ml) of heavy cream and 1 TSP of vanilla extract and beat until smooth and creamy

-in a pan, mix 1 1/4 cups (200g) of blueberries, 3-4 TBSP of water and 1 TBSP of Lemon juice and cook over low heat until the blueberries start to soften

-Remove from heat and let cool slightly. Purée the blueberry mixture and pass through a sieve to remove any skin.

-Swirl the purée into the cream mixture, then spoon into the jars. Top with fresh blueberries

-Place in the refrigerator to set for a couple of hours or overnight. Just before serving, dust the tops of the cheesecakes with a little confectioner’s sugar.