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Blue Butterfly Pea Cheesecake In a Jar

Individual desserts are great for parties and customizing each serving to celebrate different tastes and preferences. A wonderful example would be the no-bake cheesecake! A super simple, quick and easy recipe, Blue Butterfly Pea Cheesecake In A Jar, can be whipped up in no time! With no baking, no resting, nor cooling, you have a blissfully creamy dessert in a half hour! Cheesecake fixings are whipped up with cream and Suncore Foods® Blue Butterfly Pea Supercolor Powder to make a dreamy, creamy, silky filling with a hint of citrus that brings out the flavor of the Butterfly Pea even more! But don’t stop there! These no-bake cheesecakes are blank canvases for any Suncore Foods® Supercolor Powder and any fruit topping to suit your tastebuds! The possibilities are limitless!


Cookie Crust:
9 ounces sweet biscuit or shortbread cookies
½ cup melted butter or coconut oil

1 tablespoon Suncore Foods® Blue Butterfly Pea Supercolor Powder
3-4 tbsp water
16 ounces cream cheese softened to room temperature
1/6 cup honey or sugar of choice
1 teaspoon vanilla extract
¼ teaspoon Suncore Foods® Rose Salt
¾ cup cold heavy cream



1. For the Crust — Place the cookies in a food processor, and whirl until they turn into fine crumbs of equal size. In a medium bowl, combine the cookie crumbs and butter, stirring until well combined. Press the mixture into the bottom of each cup. Refrigerate until the filling is ready.

2. For the Filling — In a small bowl, mix the blue butterfly pea supercolor powder with water to dissolve. Set aside. In a separate large bowl, mix the softened cream cheese, honey of sugar of choice, vanilla, and salt until smooth, about 2-3 minutes. Add the heavy cream, and continue to mix until the mixture is thickened about, 4-5 minutes. Add the blue butterfly pea supercolor powder and gently mix in. Spread the filling evenly over the prepared crust cups. Cover the pan with plastic wrap and refrigerate at least 4 hours or overnight. Enjoy!



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