Low Carb, Crustless Cheesecake in jars with Blueberry compote
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Dessert
Cuisine: American
Servings: 6
Calories: 156kcal
Author: Angela Roberts
Ingredients
Cheesecake Ingredients
8ouncescream cheese room temperature
1small egg at room temperature
6tablespoonssour creamdivided
1teaspoonvanilla
1/2cupSwerve granulated
1/4teaspoonlemon extract or 2 tablespoons lemon juice
1/4teaspoonlemon zest
Blueberry Compote
1cupblueberries
1/2cupstrawberries, cut in halfoptional addition
1/4cupwater
1tablespoonlemon juice
2tablespoonsSwerve granulated
Instructions
I like to blend this in powerful blender (I use a Vitamix).
Put egg In blender. Add 4 tablespoons sour cream. Remaining sour cream will be for topping cheesecake once baked.
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.
Spray the jars with a baking spray.
Fill jars about halfway. They will puff up when baking, but will collapse down.
Bake on a baking sheet at 325 degrees F. for about 15 minutes. Check at 10 minutes.
Cool completely before refrigerating. Then, as an option, spread sour cream over cheesecake, prior to adding cooled blueberry compote.
Blueberry Compote
Heat ingredients in saucepan until thickened on low about 20 minutes.. Allow to cool.
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.
Notes
Nutrition is just for cheesecake if you make six to 8 jars. Add 2 carbs for blueberry compote.