Maple Cheesecake in a Jar with Fresh Fruits and Almond Crumble

Almond crumble

• 1/2 cup almonds, chopped
• 3/4 cup quick cooking rolled oats
• 1/4 cup maple sugar
• 1/4 cup butter, melted

Cheese filling

• 2 packs of 250 g (9 oz) each of cream cheese, room temperature
• 1/4 cup maple syrup (Amber)

Fruit filling

• 1 box of fresh raspberries or strawberries
• 2 clementines, peeled and in wedges
• Some pomegranate seeds
• A few fresh mint leaves, minced
• 3/4 cup maple syrup (preferably Amber for its rich taste)

Almond crumble

1. Preheat the oven to 200 °C (400 °F), with cooking grid in the middle.
2. In a bowl, combine the dry ingredients. Add the melted butter and mix until the mixture is just moistened and sticks to the fingers. Spread over cookie sheet.
3. Bake in center of oven for about 10 minutes or until the crumble is well browned. Let cool on a rack, and break into pieces if necessary.

Cheese filling

1. In medium size bowl, whisk cheese and maple syrup to obtain a smooth, homogeneous mixture.

Fruit filling

1. Mix all the ingredients.

Mounting

1. Spread the fruit filling at the bottom of each jar. Fill with cheese mixture and top it all with the crumble.
2. Refrigerate 1 hour before serving.