Nutrijoy

Sunshine Berry “Cheesecake” Jars

This delightful, no-bake dessert tastes indulgent but secretly packs a vibrant punch from berries and a surprising creamy veggie twist! It’s light, refreshing, and bursting with summery flavor.

Yields: 4 servings

Prep time: 20 minutes

Chill time: 2-4 hours (or overnight)

Total time: 2 hours 20 minutes – 4 hours 20 minutes

Ingredients:

For the Berry “Cheesecake” Filling:

  • 1 cup plain Greek yogurt (full-fat for creamier, or low-fat for lighter)
  • 1/2 cup pureed cooked butternut squash or sweet potato (ensure no added sugar or salt, just plain cooked and pureed veggie. Canned pumpkin puree works too!)
  • 1/4 cup maple syrup or honey (adjust to taste)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon zest (optional, but brightens flavor)
  • 1 cup fresh or frozen mixed berries (strawberries, raspberries, blueberries) – if frozen, thaw slightly.

For the Graham Cracker Crumble Base:

  • 1 cup graham cracker crumbs (about 8-10 full sheets)
  • 2 tablespoons unsalted butter or coconut oil, melted (can reduce to 1 tbsp or omit for a drier crumble)
  • 1 tablespoon brown sugar (optional)

For Topping (Optional):

  • Extra fresh berries
  • Mint leaves

Instructions:

  1. Prepare the Veggie Puree: If using fresh butternut squash or sweet potato, steam, boil, or roast it until very tender. Then, blend until completely smooth. Make sure it’s cooled before using. If using canned pumpkin, simply measure it out.
  2. Make the Graham Cracker Crumble: In a medium bowl, combine the graham cracker crumbs, melted butter/coconut oil (if using), and optional brown sugar. Mix until well combined and crumbly.
  3. Create the “Cheesecake” Filling: In a large bowl, whisk together the Greek yogurt, cooled butternut squash/sweet potato puree (or pumpkin puree), maple syrup/honey, vanilla extract, and lemon zest (if using) until completely smooth and well combined.
  4. Fold in Berries: Gently fold half of the mixed berries into the “cheesecake” filling. You want some berries intact for texture.
  5. Assemble the Jars:
    • Divide the graham cracker crumble evenly among 4 small jars or dessert cups (about 1/4 cup per jar). Press down gently to form a base.
    • Carefully spoon the berry “cheesecake” filling on top of the crumble, dividing it evenly among the jars.
  6. Chill: Cover the jars and refrigerate for at least 2-4 hours to allow the “cheesecake” to set and flavors to meld. For best results, chill overnight.
  7. Serve: Before serving, top with the remaining fresh berries and a sprig of mint, if desired. Enjoy cold!