No-Bake Blueberry Cheesecake Jar

Directions

• Make the Blueberry Compote:
  -In a saucepan, combine blueberries, sugar, and lemon juice.
  -Cook on medium heat until berries soften and juices release.
  -Stir in cornflour slurry and cook until slightly thickened (~2 mins).
  -Cool completely.
• Prepare the Biscuit Base:
  -Mix crushed biscuits with melted butter.
  -Press about 2 tablespoons into the base of each jar and level.
  -Chill jars for 10 minutes in the fridge.
• Make the Cheesecake Filling:
  -Beat cream cheese until smooth.
  -Add powdered sugar, vanilla, and lemon juice; mix well.
  -Fold in whipped cream gently until smooth and fluffy.
• Assemble the Jars:
  -Pipe or spoon the cream cheese layer over the crust in each jar.
  -Top with cooled blueberry compote.
  -Close jars with lids or cover with foil/cling wrap.
• Chill:
  -Refrigerate for at least 4 hours or overnight for best texture.