Lemon Blueberry Cheesecake Jars

Description

1. Combine 1½ cups blueberries, 2 tablespoons water (omit water if using frozen blueberries or store-bought protein powder), 2 teaspoons granulated sugar and 1 tablespoon lemon juice in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce heat to a gentle simmer and cook, stirring occasionally, until most blueberries burst and the mixture thickens and just coats the back of a spoon, 8 to 10 minutes. Transfer to a medium bowl; refrigerate, uncovered, until chilled, about 40 minutes. Stir in 2 tablespoons protein powder.
2. Beat ¾ cup cream cheese in a medium bowl with an electric mixer on medium speed until smooth and creamy, about 1 minute. Add 1¼ cups ricotta, 3 tablespoons confectioners’ sugar, 1½ teaspoons vanilla, 1½ teaspoons lemon zest and the remaining 2 tablespoons lemon juice; beat until fully combined, about 45 seconds, stopping to scrape down the sides as needed. Refrigerate, covered, until set and cold, about 30 minutes
3. To assemble, spoon ¼ cup cream cheese mixture into each of 4 (8-ounce) jars; top each with about 3 tablespoons blueberry mixture. Spoon ¼ cup cream cheese mixture over each blueberry layer. Sprinkle the jars with 2 tablespoons graham cracker crumbs. Garnish with additional lemon zest, if desired.