The tanginess of a a good cheesecake is heavenly and these little pots are a jiffy to make and great for a simple dessert. I used frozen blueberries mixed with the maple syrup for the ‘sauce’ and topped each pot with a few fresh blueberries for aesthetics.

Makes: 6 individual pots

4 Tablespoons maple syrup (or honey)

1 lb. (500g) frozen or fresh blueberries

16 (200g) gingersnap cookies

3 1/2 Tablespoons butter, melted

8 oz. (250g) mascarpone (or cream cheese)

8 oz. (250g) Greek yogurt

1 teaspoon vanilla extract

1 Tablespoon powdered sugar

1 lemon, zested

Method:

1. Set aside a few blueberries to top each pot with.

2. In a medium saucepan, heat the maple syrup and blueberries until warmed and a bit thickened, approximately 3 minutes. Set aside to cool.

3. Melt the butter. Set aside.

4. In a food processor, crush the gingersnaps until finely crushed. Drizzle in the melted butter and pulse until combined. Layer the crumb base into 6 jars. If desired save 1 Tablespoon of crumbs to sprinkle on a bit on the top of each.

5. Prepare the cheese filling by whisking until evenly combined: Mascarpone, yogurt, vanilla, powdered sugar and lemon zest.

6. Layer each jar like:

   5th (Top): a few berries & crumbs

   4th: cheese mixture

   3rd: berry mixture

   2nd: cheese mixture

   1st (bottom): crumb base

7. Refrigerate immediate for at least 1 hour. Serve same day or keeps up to 1 day, but the cookie crumbs will have moistened after a day.