I am in love with mini Weck jars. I can’t help it…they are adorable, and who wouldn’t want to eat a dessert out of one? I mean, really…imagine you are at a fun Sunday Brunch, and the hostess delivers out a tray of these guys? Tell me you wouldn’t want to dig right in?
I would. I wouldn’t even care what they were filled with, I’d eat it. Because they are CUTE.
In the case of these blueberry cheesecakes, however, they are both cute and delicious.
Did I mention easy?
So, so easy. Why? Well, as you may know, cheesecake is kind of fussy. It has a tendency to crack. It needs a water bath. It bakes a really, really long time. No one has time for that. Or at least not all this time. These cheesecakes take very little time, and there’s no need to try to make them perfect, because, well, they aren’t going to be perfect. They are layered – crust, cake, pie filling, crust, cake, pie filling. There’s no way to tell how it’s going to smoosh around in there in your oven.
Just go with it. It’ll be delicious.
Mini Blueberry Cheesecake Jars
- 1 Pillsbury refrigerated pie crust
- 8 oz cream cheese, softened
- 1 1/2 teaspoons cornstarch
- 1/3 cup Dixie Crystals granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- ¼ cup heavy whipping cream
- 1 1/2 cups Blueberry Pie Filling
- Preheat oven to 325.
- Cut out 12 3-inch rounds of pie crust, and press each into a glass canning jar.
- In the bowl of a stand mixer, beat the cream cheese with the cornstarch and sugar until well combined. Add in egg and vanilla, and continue to beat for 3-4 minutes or until smooth.
- Slowly stir in whipping cream.
- Using a large spoon or spring loaded scoop, fill jar with the cheesecake filling.
- Add 2 tablespoons of pie filling, repeat with more crust, more cheesecake, and more pie filling.
- Place pies in oven. Allow to bake for 22-25 minutes.
- Remove from heat and allow to cool. Garnish with whipped cream and fresh berries, if desired.