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1
For the blueberry topping, in a medium saucepan, combine sugar, cornstarch and salt until well-mixed. Add cold water and whisk until mixture is smooth and cornstarch has dissolved. Stir in 3 cups of the blueberries. Bring the mixture to a boil over medium-high heat. Cook, stirring constantly, until the mixture is thick and bubbly and sauce turns dark purple, about 2-3 minutes.
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2
Remove pan from heat. Add butter, lemon juice, vanilla, almond extract and remaining 2 cups blueberries, stirring until well-combined. Set pan aside for the mixture to cool to room temperature.
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3
For the crust, combine graham cracker crumbs, brown sugar, cinnamon and salt in a medium bowl, stirring until well-mixed. Pour melted butter over crumbs and stir until all the crumbs are evenly coated with butter.
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4
Place 3 rounded tablespoons of the crumb mixture into the bottom of 6 half-pint canning jars. Press crumbs down to make a firm layer. (I use my Pampered Chef Tart Tamper-that works perfectly.) If you have some crumbs left over, divide them between the jars and press them down. Set the jars aside.
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5
For the cheesecake filling, beat cream cheese and sugar in a medium bowl with an electric mixer on medium speed (I use my electric hand mixer) until light and fluffy. Add Greek yogurt, lemon juice, vanilla and lemon zest. Beat on medium speed until mixture is smooth and fluffy.
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6
Divide cheesecake filling evenly between jars. Lightly tap the jar on the counter to even out the layer on the top.
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7
Place 2 to 3 spoonfuls of the blueberry mixture on the top of the cheesecake layer. Using the back of the spoon, lightly spread the topping evenly over the filling. You'll probably have some topping left.
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8
Place the lids on the jars and refrigerate until serving time. Makes 6 half-pint jars.
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9
Note: If you don't want to make the blueberry topping from scratch, 1a 20-ounce can of blueberry pie filling can be substituted.
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10
Adapted from Chin Deep. Topping recipe adapted from The Best of Country Cooking 2001.
