Mason Jar desserts are a great picnic or cookout idea — just make them ahead and stash them in a cooler for easy serving later.
Keyword blueberry, cream cheese
Prep Time 30minutes
Cook Time 30minutes
Total Time 1hour
Graham cracker layer
12whole crackers graham crackerscrushed
3 8-oz. pkg.cream cheesesoftened
115 oz. cansweetened condensed milk
4large eggs beaten
1 1/2tablespoonscorn starch
1 8-oz. jar blueberry jam
Graham cracker crust
Combine graham cracker crumbs, butter and cinnamon in a medium size bowl and mix well. Press 21/2 tablespoons into the bottom of 12 8-ounce mason jars.
Place jars in a 9x13 inch cake pan and bake for 10 minutes. Remove from oven to cool slightly while preparing the batter.
Combine orange juice and cornstarch in a medium size microwave-safe bowl. Stir till smooth. Add blueberry jam and 1 cup blueberries and stir.
Microwave on high for 5 minutes, stirring half way through. Remove from microwave and stir in remaining 1 cups berries and vanilla. Crush whole berries slightly with the back of a spoon. Set mixture aside to cool then cover and refrigerate till ready to use.
Beat cream cheese and sugar with an electric mixer until very fluffy. Add condensed milk, sour cream and vanilla. Beat for 1 minute on medium speed. Scrape sides of bowl. Add eggs one at a time, beating well and scraping bowl after each addition. Beat on high for two more minutes.
Divide batter among prepared jars, about 1/2 cup in each jar and return jars to the 9x13-inch cake pan. Add enough water to pan to fill the pan 3/4 full. Bake at 350˚F for 30 minutes. Remove from oven and allow jars to cool to room temperature in pan.
Divide blueberry topping between the jars. Leave some space at the top. Screw lids on jars and store in refrigerator for up to 3 days.