Blueberry and Blackberry Healthy Cheesecake Jars

By Aileen Cox Blundell

Give your fresh berries a boost with this healthy cheesecake jar for kids. Blueberry and Blackberry Healthy Cheesecake Jars are my new favourite obsession and one of my favourite healthy treats for kids in the world! I have always loved cheesecake. Since I was a child it has been my favourite dessert but as an adult, I try to make sure that I am eating healthy every day. I am acutely aware that if I ate normal cheesecake every week I would have a very expensive jeans habit. But it’s cheesecake and even the thought of it makes my tastebuds water!

Now, I never talk about calories when it comes to feeding our children so the fact that this is a low fat cheesecake really is irrelevant for babies. However, for us Mums and Dads who love a creamy, biscuity, fruity treat, this is the best low calorie cheesecake you will ever try! And the best part is that it also doubles up as a super healthy treat for kids too! Total win! You see you can have your cheesecake and eat it!

How do you make a healthy cheesecake?

The cheesecake part of this recipe is so easy to make and uses only 4 ingredients. You start by mixing equal quantities of marscapone cheese with greek yoghurt. The best way is to just use a spoon rather than blending. This ensures it is thick and creamy while blending makes it much thinner. Add a little maple syrup for sweetness and the zest of an entire lemon, then the juice of half the lemon. These favours are my absolute favourite!

This healthy cheesecake topping is more creamy than a set cheesecake. If you would like it to set on top of a biscuit base simply swap out the maple syrup for a tablespoon of icing sugar and mix it well. You can also add gelatine to the mixture as well.

Both of these are not needed though when using the jars and it is so much nicer for the jars.

4 ingredient Cookies

The easiest cookie recipe you will ever make! 4 simple ingredients; oats, banana, peanut butter and 1 egg. You can leave the egg out if you have an allergy to egg, just add in an additional banana instead. Simply mash the banana in a bowl with the egg, then add the peanut butter and oats and mix well. Form into mini cookies, then flatten with a fork and bake for about 20 minutes or until golden brown.

Not only are these cookies quick to make, but they also last for a week in an airtight container and they can be added to your monthly list of healthy treats for kids too. I usually have 4 that I make on rotation and these are fast becoming top of my list. They are great for school lunchboxes or as an after school snack too. Or, for parents, they are the perfect 11 am coffee break addition. My only problem is that once I start eating them I can’t stop!

3 Ingredient Berry Compote

The cutest thing in the entire world happens every morning in September and October when I walk Oscar to school. We have what he calls ‘a sneaky picnic’. Which basically means we pick blackberries straight from the bushes and eat them. It honestly makes my heart so happy that he is such a little foodie.

To make the compote, I cook for just a minute in a little lemon juice. The most important thing is that the fruit remains whole and doesn’t break apart much which ensures it holds as much of its vitamin C as possible. Think of it as warming the fruit ever so slightly for a little juice to add to your jars. It’s a step that is so worth it. You can also mash a few blackberries if you don’t want to heat them too, but I find warming them changes them ever so slightly.

Assembling the jars

The assembly takes less than a minute. Break up a cookie and place a layer at the bottom of each jar, top with the cheesecake then add a layer of fruit compote. Then repeat until you are left with a topping of fruit. Decorate with a light sprinkle of lemon zest then serve!

Are these Healthy Cheesecake Jars suitable for baby-led weaning?

In short, yes this is a great baby-led weaning food. The cookies themselves, however, would be more suitable for babies who have developed their chewing abilities so preferably from one year on. For baby led weaning I am constantly looking at new and innovative ways to make healthy treats for kids or baby food that can be used on a preloaded spoon. It is a really easy way to get your baby used to use cutlery too. Simply use a baby spoon, add the cheesecake and fruit mixture to it and put the spoon in front of your baby to pick up. That’s it! Yes, it is very messy but oh so worth it.

Can I freeze these Healthy Cheesecake Jars?

Cheesecake is best coming from the fridge in my opinion but it also can be frozen. The cookies will turn soggy when frozen so you could freeze the creamy mixture and the fruit mixture if you want to make ahead. Thaw then use as normal when you want to assemble. Just use fresh cookies!

I would love to hear what you think and if you have any other ideas for fruit toppings! Leave a comment below and i’ll be sure to respond. If you make them I would love to hear on Facebook or Instagram what you thought! Just tag me @babyledfeeding or use #babyledfeeding.

Whoop happy healthy cheesecake day!

Aileen xoxox

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Blueberry and Blackberry Healthy Cheesecake Jars

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Prep: 15 minutes minutes

Cook: 20 minutes minutes

Total: 35 minutes minutes

Servings: 4 Adults Children

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This Healthy Cheesecake recipe is one of my favourite healthy treats for kids in the world plus it is the best low fat cheesecake recipe for grownups too!

Ingredients

• 230 g 1/2 cup smooth peanut butter
• 2 tablespoons maple syrup
• 1 egg
• 45 g 1/2 cup oats
• 150 g Marscapone Cheese
• 150 g natural yogurt
• 1 tablespoon maple syrup
• Zest of 1 lemon
• Juice 1/2 lemon
• 150 g blueberries
• 150 g blackberries
• Juice 1/2 lemon
• Decorate with a little extra lemon zest

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Method

• Preheat the oven to 180ºC.
• Add the peanut butter, maple syrup and egg into a bowl and stir until it turns into a smooth paste, then pour in the oats and stir until it is fully combined.
• Take a tablespoon of the mixture, then roll into a ball, then place onto a baking tray lined with parchment paper. Use a fork to press down until the cookie dough is flattened.
• Bake for 20 minutes or until golden brown, then remove from the oven and leave to cool.
• Meanwhile, add all of the cheesecake ingredients to a bowl and stir until it becomes a smooth creamy mixture.
• To make the berry compote, add the berries to a pot along with the lemon juice. Slightly heat up, just enough that the berries start to release juice, but don’t break apart, then remove from the heat.
• To make the jars, break a cookie and place it into a jar or small kids cup. Layer with the cheesecake mixture, berry compote, then repeat finishing with berries on top.
• Finish with a little sprinkle of lemon zest.

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