Cheesecake Jars
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Low Carb, Crustless Cheesecake in jars with Blueberry compote
Recipe type: Dessert
Cuisine: American
Serves: 6
Cheesecake Ingredients
  • 8 ounces cream cheese room temperature
  • 1 small egg at room temperature
  • 2 tablespoons sour cream
  • 1 dropper liquid stevia glycerite
  • 1 teaspoon vanilla
  • ¼ teaspoon lemon extract or 2 tablespoons lemon juice
  • ¼ teaspoon lemon zest
Blueberry Compote
  • 1 cup blueberries
  • ½ cup water
  • 1 tablespoon lemon juice
  • 1 tablespoons swerve
  1. I like to blend this in powerful blender (I use a Vitamix).
  2. In that case, put egg in first.
  3. If you mix with a mixer, make very sure all ingredients, especially the cream cheese are warm enough to mix. Sometimes I put the cream cheese in the microwave for ten seconds to warm it up.
  4. Spray the jars with a baking spray.
  5. Fill jars about halfway. They will puff up when baking, but will collapse down.
  6. Bake on a baking sheet at 325 degrees F. for about 15 minutes. Check at 10 minutes.
  7. Cool completely before refrigerating. Once cool, you can top with a fruit compote if desired.
Blueberry Compote
  1. Heat ingredients in saucepan until thickened on low about 20 minutes.. Allow to cool.
  2. It will thicken even more when it cools. If it still has too much liquid syrup after it cools, pour that into a separate container and use as a simple syrup.
Nutrition is just for cheesecake if you make six to 8 jars.
Add 2 carbs for blueberry compote.
Nutrition Information
Serving size: 1 of 6 Calories: 156 Fat: 14 Carbohydrates: 2 Protein: 4
Recipe by Spinach Tiger at