An easy and delicious make ahead summer dessert! Plus, they’re perfectly portable for your next BBQ, picnic or trip to the beach!
Add blueberries, pure maple syrup (or honey), lemon zest (optional), & lemon juice to a sauce pan over low-medium heat. Sauté for 5 minutes, gently stirring the berries occasionally.
Mix cornstarch and water in a small bowl. As the berries begin to form a sauce, add the cornstarch mixture and cook for a few more minutes until the sauce has thickened up. You should still have some whole berries visible.
Add softened cream cheese, plain Greek yogurt, maple syrup, lemon zest, and fresh lemon juice to a mixing bowl, then mix together using electric hand mixer (I mixed mine for 2 minutes on high). Set this in the fridge while you create the crust.
Add the almonds to a food processor and blend until the nuts are crushed very fine, but don’t let them start turning into almond butter! Pour nuts into a mixing bowl.
Add graham crackers to the food processor and blend until they are finely crushed.
Mix the graham crackers into the crushed nuts, add salt (optional), drizzle on melted butter, and stir until it’s completely mixed together.
Distribute crust mixture evenly into six 8-ounce mason jars, about 1/3 cup per jar. Pack down gently with your fingertips.
Carefully divide the cheesecake mixture evenly among the jars - about 1/3 cup per jar. Gently shake each jar to help this layer settle evenly.
Finally, top off each jar with the blueberry sauce, place the lids on top, and chill for at least 1 hour or up to 1 day before serving.
If you'd rather not use almonds in the crust, you can add more graham crackers instead. Just replace the 5 ounces of almonds with a second 5-ounce sleeve of graham crackers. You may want to add another pinch of salt as well.