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.
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.
Mix in brown sugar. Add butter and mix until well combined.
Press about 1/4 cup of crust into bottom of 5-6 mason jars. Place in fridge while making cheesecake.
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.
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.
Fold the whipped cream into the cream cheese mixture.
Top the crusts with about 1/3 cup of the filling. Smooth the tops.
Top with a layer of the maple blueberry jam.
Chill for about 1/2-1 hour in freezer or 2-3 hours in fridge before serving.