When it comes to summer desserts, the only requirement I have is that it doesn’t involve turning on the oven. I absolutely dread the thought of heating the house up anymore than it already is. So I start looking for ways to make sweet treats that can be refrigerated. Even better if I can make them ahead of time to enjoy later.
That’s exactly what makes these mason jar cheesecakes so perfect. You get all of the rich deliciousness of a cheesecake without all the work, baking or mess. Mason jars are perfect for stacking up the perfect dessert and even better for taking dessert on-the-go. For a 4th of July picnic you can pack these red, white and blue-berry mason jar cheesecakes in a cooler to enjoy before the fireworks.
What makes these mason jar cheesecakes so pretty and colorful is Lucky Leaf pie filling. It’s not just for pies y’all! These colorful fillings make sweet toppings for cheesecakes. The raspberry (or cherry) and blueberry filling adds layers of red and blue while the cheesecake (flavored with Lucky Leaf lemon pie filling) adds a white layer. There’s also a layer of cubed pound cake and cinnamon graham cracker streusel.
Red White & Blueberry Cheesecake Jars
- 1- 10.75 ounce frozen pound cake, thawed and cut into ½ inch cubes
- 1 can Lucky Leaf raspberry pie filling
- 1 can Lucky Leaf blueberry pie filling
- 9 cinnamon graham crackers, crushed into crumbs
- ½ cup brown sugar
- ½ teaspoon salt
- ½ cup unsalted butter, melted
- 24 ounces cream cheese, softened
- ¾ cup sugar
- 1-1/2 cups COOL WHIP, thawed
- 1 cup Lucky Leaf lemon pie filling
- To make the streusel, mix together graham cracker crumbs, sugar, salt and butter. Use a fork the incorporate the ingredients.
- To make the cheesecake, in an electric mixer, whisk together cream cheese and sugar until light and fluffy. Add COOL WHIP and pie filling, mix just until incorporated.
- In mason jars, create layers in the following order. Streusel, blueberry pie filling, cheesecake mixture, pound cake, streusel, raspberry pie filling, cheesecake mixture.
- Put the lid on the jars and refrigerate until ready to serve.
Now that you know my favorite summer dessert, I’d love to hear what yours is!