recipe 5
blueberry honey cheesecake dessert jars
Gina McClosky
A silky no-bake honey cheesecake layered with homemade blueberry compote, buttery almond crumble, and fresh blueberries.
This serves about 8 individual jars.
Layer 1: Brown Butter Almond Crumble
Ingredients
1 cup crushed shortbread cookies (or Golden Oreos with filling removed)
1/2 cup sliced almonds
5 tbsp butter
Pinch of salt
Directions
1. Melt butter until it turns golden brown and smells nutty.
2. Stir in cookie crumbs, almonds, and salt.
3. Bake at 325 degrees F for 10-12 minutes.
4. Cool completely.
Layer 2: Blueberry Honey Compote
Ingredients
4 cups fresh blueberries
1/2 cup sugar
2 tbsp honey
1 tsp lemon zest
2 tsp fresh lemon juice
Pinch salt
1 tbsp cornstarch
1 tbsp water
Directions
1. Combine the 3 cups blueberries, sugar, honey, lemon zest, lemon juice, and salt.
2. Simmer about 8 minutes until berries begin bursting.
3. Mix cornstarch and water.
4. Stir into blueberries.
5. Cook another minute until thick and glossy.
6. Cool completely.
7. Fold in 1 cup blueberries into cooled compote.
Layer 3: Honey Cheesecake Filling
Ingredients
16 oz cream cheese, softened
8 oz mascapone cheese
3/4 cup heavy whipping cream
1/3 cup honey
1/4 cup powdered sugar
1 tsp vanilla
1/4 tsp almond extract
Tiny pinch salt
Directions
1. Beat cream cheese and mascapone until smooth.
2. Add honey, powdered sugar, vanilla, almond extract, and salt.
3. Whip heavy cream separately to stiff peaks.
4. Fold whipped cream into cheesecake mixture.
Assembly
In clear jars or cups:
1. Brown butter almond crumble
2. Honey cheesecake
3. Blueberry compote
4. Honey cheesecake
5. Sprinkle of crumble
6. Fresh blueberries
7. Thin strip of lemon zest
8. Tiny mint leaf (optional)