Recipes
Recipes
Boutique
Restaurant
Subscriptions
Food products
Corporate
Careers
FR
My profile
My recipes
My menu planner
My grocery list
Logout
My RICARDO
Open main navigation
Recipes
Main Dishes
Barley and quinoa
Beef
Breakfast and brunch
Chicken
Duck
Eggs
Fish
Fondue
Game
Goose, guinea fowl and other poultry
Lamb
Legumes
Pasta
Pork
Quiches and savoury pies
Rice
Risotto
Sandwiches
Seafood
Tofu, soy and co.
Turkey
Veal
Vegetarian
Appetizers
Appetizers
Dips and salty spreads
Dressings and mayonnaise
Drinks and cocktails
Grilling marinades
Hors d'oeuvres
Jar mixes and ketchups
Non-alcoholic drinks and mocktails
Salads
Soups and broths
Sauces, butter and pesto
Savoury breads
Vegetables and gratinees
Desserts
Bars and squares
Brownies
Cakes
Candies, chocolates, sweets and snacks
Cookies
Cream desserts, mousse and meringues
Crepes and pancakes
Crisps and crumbles
Cupcakes
Frozen desserts
Fruit
Jam and sweet spreads
Muffins and dessert breads
Pastries
Pies
Pudding and tapioca
Yogurt and cheese
Ingredients
Beef
Cheese
Chicken
Chocolate
Cranberries
Cream
Duck
Eggs
Fish
Fruit
Game meats
Lamb
Legumes
Lobster
Pasta
Pork
Salmon
Shrimp
Tofu
Turkey
Veal
Vegetables
Discover
30-Minute Recipes
Breakfast and brunch
Budget Recipes
Comfort Food
Eat local
Healthy
Holidays
Holiday Desserts
Homemade Recipes
Isabelle's Recipes
New Year's Eve
Recipes from our most recent magazine
The Best
Vegan
Vegetarian
Weekday Recipes
World Cuisine
Zero Waste
View All Categories
Read
Watch
IGA Flyer recipe
Blueberry Cheesecake in a Jar
(28)
Rate this recipe
This sponsored content is a format made by or for an advertiser.
Preparation
30 min
Cooling
2 h
Servings
6
Featured in RICARDO Magazine SUMMER 2015
Vegetarian
Nut-free
Egg-free
Categories
Ingredients
1/2 cup (125 ml) 35 % heavy cream
1/3 cup (70 g) sugar
8 oz (250 g) cream cheese, softened
1/2 vanilla bean (seeds only)
9 graham crackers, broken into pieces
1 cup (250 ml) Blueberry Compote
Preparation
In a bowl, whip the heavy cream with 2 tbsp of the sugar until soft peaks form. Set aside.
In another bowl, beat the cream cheese with the remaining sugar and the vanilla seeds. Stir gently into the whipped cream.
At the bottom of 6 Mason jars, spoon 1 tbsp of the cheese mixture. Top with the graham cracker pieces and the remaining cream cheese mixture. Screw the tops onto the Mason jars or cover the glasses. Refrigerate for 2 hours.
Before serving, top it with some Blueberry Compote.
Note from Ricardo
The prepared jars can be refrigerated for up to 24 hours.
Personal Note
This sponsored content was created for
.
It is separate from our RICARDO editorial content.
To help you with this recipe
RICARDO Silicone Whisk
12.49 $
This silicone whisk allows you to whip cream, sauces and eggs efficiently.
Shop now
