Place the biscuits graham crackers into a large bag or bowl and crush into crumbs using the end of a rolling pin. Add the melted butter, brown sugar and salt and mix until the crumbs absorb the butter.
Place the blueberries, blackberries, lemon juice, water and sugar in a pan and heat gently until the berries start to break down (about 5 minutes).
Stir in the cornflour mixture and heat through, continuously stirring for another 30 seconds until the berry mixture has thickened. Turn off the heat and allow to cool.
Pour the cream into a large bowl and whisk with an electric whisk until thick. Add the cream cheese, vanilla and confectioners’s sugar and whisk again until combined. The mixture should be thick enough to hold its shape.
Divide the cookie crumbs between 6 mason jars (mine are 200ml/7oz jars) and press down with the back of a spoon.
Spoon or pipe the cream cheese mixture on top, then spoon over the cooled berry mixture.
Sprinkle with lemon zest and serve – or place a lid on and refrigerate until ready to serve.
Can I make them gluten free?
Yes! Swap the digestives for the same weight of gluten free digestives.
Can I make ahead?
Yes, make the cheesecakes, then cover and refrigerate them. They should keep in the fridge for 2-3 days.
Can I freeze them?
Unfortunately not. The cream cheese mixture doesn't do well in the freezer and the cheesecake base would end up soft..What size are the mason jars?I'm using 200ml (7 ounce) preserving jars - they fit in quite a lot of cheesecake, so you can go smaller and make more cheesecakes if you like..
Can I swap out the blueberries and blackberries?
Yes, strawberries and raspberries work well. Also black cherry pie filling makes an even easier topping!.Nutritional Information is per mason jar of cheesecake.These are large cheesecakes, so if you wanted to serve them in smaller pots, the calorie content would be 569 per pot if you were making 8 pots, or 379 per pot for 12 pots.