Wednesday, August 24, 2011

Maple Brown Sugar Blueberry Cheesecake

This may just be the most delicious no-bake cheesecake I’ve ever had! I made up the recipe myself after being inspired by a batch of blueberry maple jam from Well Preserved. I whipped up a batch with just a few of our 30 pounds of u-pick organic blueberries. We served it on pancakes for breakfast this morning and I was smitten!!! The marriage of blueberries, brown sugar, and maple syrup were a match made in heaven! And HERE is the recipe for the soft set no-pectin jam. As I was snatching yet another spoonful out of the jar in the fridge I knew that it just needed to be on cheesecake… but not just any cheesecake.

blueberry cheesecake 01

What would my cheesecake need? Brown sugar… and mason jars!


1 cup of graham cracker crumbs

3 tablespoons brown sugar

3 tablespoons melted butter.

Crush graham crackers (about 6 whole) into fine crumbs.

blueberry cheesecake 02

Mix in brown sugar. Add butter and mix until well combined.

blueberry cheesecake 03

Press about 1/4 cup of crust into bottom of 5-6 mason jars. Place in fridge while making cheesecake.

blueberry cheesecake 04


12-14 oz softened cream cheese (I used 14oz for a little more tang)

1/3 cup brown sugar

2 Tablespoons lemon juice

Put cream cheese in large mixing bowl. Take about 1 Tablespoon of the brown sugar out of the measuring cup and place it in a small bowl before adding the remaining brown sugar to the cream cheese. Beat until almost completely smooth, add the lemon juice and continue to beat until smooth and creamy.

blueberry cheesecake 051/2 cup whipping cream

1/2 Tablespoon instant clear gel (as a stabilizer)

1 teaspoon vanilla

Mix the sugar you set aside and add the clear gel. Whip the cream until it just starts to get thick. Add the sugar/clear gel mixture and vanilla. Whip until very thick.

blueberry cheesecake 06

Fold the whipped cream into the cream cheese mixture.

Top the crusts with about 1/3 cup of the filling. Smooth the tops.

blueberry cheesecake 07

Top with a layer of the maple blueberry jam.

blueberry cheesecake 08

Chill for about 1/2-1 hour in freezer or 2-3 hours in fridge before serving.

blueberry cheesecake 09

blueberry cheesecake 10


  1. A friend bought some for me at our local restaurant supply store. She bought 25 pounds and shared it with lots of friends. I found it on-line at King Arthur's Flour at this link, too: Hope that helps!

  2. But I think any whipped cream stabilizer would do and you could probably do it without any? It just may not set up as firm...

  3. This looks fantastic! Thanks for the link love to the blueberry maple jam! :)