There is an undeniable appeal to individual desserts—no one asks for a smaller slice and the serving up is already done! These white chocolate blueberry cheesecake jars by Beth of The First Year Blog are a delicious alternative to using heavy cream, as it is substituted with silk soymilk. Even better, they’re no bake! Any fan of cheesecake will adore this recipe. It can also be made lactose free, so you’re guaranteed to keep everyone happy. Blog_DIY_Cook_WhiteChocBlueberryCheesecakes_01.jpg


1 hour + 15 minutes


Ages 10+


White chocolate cheesecake: 225g cream cheese, room temperature (or dairy free cream cheese substitute) | 1/2 cup white chocolate chips (or dairy free white chocolate chips) | 3 tbsp Silk soymilk | 1 sleeve of graham crackers, crushed Blueberry coulis: 1 pint blueberries | 1/4 cup water | 2 tbsp sugar | squirt of vanilla extract | squirt of lemon juice


1. To make white chocolate cheesecake, allow the cream cheese to come to room temperature. 2. Meanwhile, in a small saucepan over low heat, combine the white chocolate chips and Silk soymilk. Stir occasionally, until the chips are melted and smooth. This may take up to 10 minutes, but keep the heat on low or a little higher than low. 3. Once melted, remove the pan from the heat and allow it to cool in the refrigerator for 15 – 20 minutes. 4. Once the chocolate is cool, combine the melted chocolate and softened cream cheese in a mixing bowl. Beat using an electric mixer until the mixture is smooth and no lumps remain. Refrigerate for 20 minutes. 5. Crush the graham crackers by pulsing them in a blender or food processor. Once crushed, add 2 tbsp of graham cracker crumbs to each glass. 6. Pour some cheesecake into each glass. 7. If you plan to serve them later, refrigerate the glasses and be sure to cover with plastic wrap. Top each glass with a dollop of blueberry coulis before serving. 8. To make blueberry coulis, in a small saucepan over medium-high heat, combine the blueberries, water, sugar, vanilla extract and lemon juice. Stir the mixture occasionally, as it will begin to bubble and boil. Allow the sauce to thicken, this make take up to 10 minutes. Allow the sauce to cool slightly before adding it to the cheesecake.


Serve these delectable individual cheesecake jars to your guests and prepare for the compliments!

Recipe + photography by Beth of The First Year Blog