I love food, I really do and I’m yet to meet a dessert I did not like. Whether it’s a simple, traditional payasam made at home to celebrate an auspicious occasion or an elaborate Opera Gateau savoured in a fancy boulangerie in Brussels, I love them all 😀
I remember being really excited a few years ago when this fancy cupcakes boutique opened up in Copenhagen, called Agnes Cupcakes. They make the prettiest cupcakes, with beautiful flavors, gorgeous frosting and dainty little details.
On my first visit there, I was starry-eyed and took my time choosing the flavors I wanted. They packed the cupcakes in a pretty box and we put the box into the carrier compartment of the munchkin’s baby stroller, walked around the city and finally got home planning to tuck into the luscious lovelies.
I opened the box, almost bursting with excitement, but what awaited me inside was not the site of the gorgeous cupcakes I expected, but a horrid mess, with cupcakes and frosting all mushed together, no longer the pretty picture I had in mind
Our walk through the cobble-stoned alleys of the city had resulted in the cupcakes getting thoroughly knocked about in the box. The result still tasted good of course, but I was so very disappointed.
I often remember that incident when I make desserts that I intend to travel with, to bring to a potluck or to work. That’s why I love desserts in jars! I mean, what can be more convenient: assemble them in the jars, screw a lid on top and they are ready to go places!
Plus everyone gets individual servings and it also takes care of portion control! And do they look good or what?? I like mixing up the jar sizes, but you should probably keep them uniform if you don’t want your guests to start fighting over the largest portions 😀 like these jars, maybe
These particular beauties combine two of my favorite summer flavors: fresh, juicy, sweet blueberries and gorgeous lavender. Combined with cool cream cheese and buttery digestive biscuit crust, it is a beautiful summer dessert.
They are also no-bake cheesecakes, which means you don’t have to turn your oven on during a hot summer day! I flavored the cream cheese layer with my homemade lavender syrup. And also topped the blueberry layer with fresh lavender flowers from my garden.
These little cheesecakes taste unbelievably refreshing and the lavender pairs so very well with the tart cream and the sweet blueberries. Take them to your next picnic, take them to the beach, take them everywhere you go this summer 😀
I am taking these lovelies to Angie’s Fiesta Friday, co-hosted this week by Kaila@GF Life 24/7 and Sarah@Sarah’s Little Kitchen and to FoodieFriDIY hosted by Michelle, Jenny, Christine and Christie. Hope they love it as much as we did
- 14 Digestive Biscuits (or Graham Crackers)
- 3 tablespoons Brown Sugar
- 4 tablespoons Butter, melted
- A pinch of Salt
- 2.5 cups fresh Blueberries
- Juice of half a Lime (you can use Lemon too)
- ½ cup fine granulated Sugar
- 1 tablespoon Cornstarch mixed with 2 tablespoons cold Water
- 450 grams Cream Cheese
- 1 tablespoon (or more if desired) Lavender Syrup (recipe below)
- ½ cup Icing Sugar
- ¾ cup Heavy Cream
- A few fresh Blueberries and Lavender Flowers to garnish
- 1 cup water
- ½ cup sugar
- 1 tablespoon dried Lavender
- Put the digestive biscuits into a sealable bag and crush into crumbs using a rolling-pin. Empty into a bowl and mix in the melted butter and brown sugar and mix until thoroughly combined. Put to one side.
- Place the blueberries, lime juice and granulated sugar in a pan and heat gently until the blueberries start to break down and the mixture is hot. Gently stir in the cornstarch slurry (as not to break up the blueberries too much) and heat through, while stirring for another 30 seconds until the blueberry mix has thickened. Turn off the heat and allow to cool.
- Place the cream cheese in a bowl and mix with a hand whisk until the cream cheese has loosened to a smooth consistency. Add the lavender syrup and icing sugar, then whisk again until combined. Taste and add more lavender syrup if you would like a stronger lavender flavor.
- Whisk the heavy cream in a separate bowl until thick, but still soft.
- Spoon the whipped cream into the cream cheese and gently stir to combine.
- Spoon 3 heaping tablespoons of the biscuit crumbs into the bottom of a 225 ml capacity mason jar or individual serving bowl and push down with a spoon or the end of a small rolling pin. Gently spoon on 2 heaping tablespoons of the cream cheese mixture and level it. Add 2 tablespoons of the blueberry mixture.
- Repeat for the other mason jars, then top with a few blueberries and lavender flowers. Put the lid on and refrigerate until needed.
- Bring to a boil water, sugar and lavender, stirring occasionally. Once at a boil, bring to a simmer for 2 minutes. Strain through a fine sieve and let cool.
- This syrup will keep for several weeks in the refrigerator if well-sealed.