DIY cheesecake cups

Having a nice cool desert in the summer is always a treat. Having one that is easy to pack in your lunch to take to work will save you the cost of wanting to buy one on the go....but you will need to store it in the fridge until you eat it. What makes this desert special is that its uber easy, and if you package it into small canning jars (you can buy them along with screw on lids at wal-mart or your local equivilent) you can make them in indvidual sized portions that are easy to pack in a hurry while staying environmentally friendly. Of course you can always use recycled containers you have at home now too.

Before you start, make surey you wash and dry all of the containers you will be putting food in. Plan on this recipe making 9-12 jars depending on the size jar you have.

For bottom crust"
Take graham cracker crumbs and add melted butter to form crust. I typically figure one package of crackers to 1/2 stick of butter makes about the right amount. Press crust into bottom of jars.

For filling:
8oz pkg of cream cheese
2 C greek yogurt, plain
1 1/2 C powder sugar, sifted
1 Tbsp vanilla
1 Tbsp heavy cream

Add cream cheese, yogurt to bowl, then beat until well blended. Add in sugar and beat until well blended. Lastly add in cream and vanilla, beat with mixers on medium-high and beat until light and fluffy. Pour mixture over top of graham cracker crust and refrigerate.

For topping:
Allow filling to refrigerate long enough to become firm before adding topping. Simply open a can of pre-made pie filling and pour a bit on top before resealing jar.

Viola, keep them in the fridge and pack one for lunch each day as a cool treat to eat!