High-Protein Blueberry cheesecake pudding jars🫐🍰 (recipe in the caption)
The creamiest Greek yogurt cheesecake filling and a blueberry fruit spread made with @STDALFOUR which is made in France with 100% real fruit and sweetened with fruit juices.
It’s so flavourful and it works incredibly well in recipes like these Blueberry Cheesecake Jars. Get the full recipe below and make sure to save this post for later to come back and make it!
Ingredients
Blueberry fruit spread
* 3/4 cup blueberries
* 2 tablespoons @stdalfour blueberry fruit spread
Cheesecake filling
* 1 cup plain Greek yogurt
* 1 tablespoon vanilla pudding mix
* 2 tablespoons cream cheese
* 1–2 tablespoons maple syrup, honey, or sweetener of choice
* 1 teaspoon vanilla extract
To assemble
* Nilla wafers, as many as you like (or any vanilla cookies)
Instructions
1. Add blueberries to a small saucepan over medium heat and cook for 5–10 minutes, stirring occasionally, until they break down into a jammy fruit spread. Remove from heat and let cool completely.
2. Stir the St. Dalfour fruit spread into the cooled blueberries and mix to combine.
3. In a bowl, mix together the Greek yogurt, pudding mix, cream cheese, maple syrup, and vanilla extract until smooth and creamy.
4. In a jar or cup, layer the yogurt mixture with the blueberry fruit spread and Nilla wafers, repeating until all ingredients are used.
5. Cover and refrigerate for at least 2 hours, or overnight for best results. 6. Grab a spoon and dig in!
I've been making pudding jars on repeat lately, and the blueberry version quickly became my favorite. What really elevates this recipe is cooking down fresh blueberries and then blending them with St. Dalfour blueberry fruit spread, which is made in France with 100% real fruit and naturally sweetened with fruit juices. This combination gives the jars an intense, fresh flavor that tastes both authentic and vibrant. Using Greek yogurt in the cheesecake filling adds a creamy texture while boosting the protein content to around 15 grams per serving, making it both satisfying and nutritious. I like to add a bit of vanilla pudding mix and cream cheese to the yogurt, which creates that classic cheesecake richness without being overly heavy. Sweetening the mixture with maple syrup strikes a perfect balance between health and taste. Layering the blueberry spread with the Greek yogurt mixture and Nilla wafers gives these jars great texture contrast—the soft creaminess and jammy fruit paired with crunchy cookies. Refrigerating them for at least two hours allows the flavors to meld beautifully and softens the wafers slightly, making each spoonful an indulgent treat. I've found this dessert to be versatile, perfect for meal prep or when you want a quick, healthy dessert that doesn't feel like a compromise. Plus, it’s easy to swap Nilla wafers for your favorite vanilla cookies or even granola for a different texture. This is a great example of how using quality ingredients like St. Dalfour fruit spread can transform a simple recipe into something special and wholesome.
