Cheesecakes in Jars
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Unrated
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Prep Time
15 mins
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Additional Time
2 hrs
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Total Time
2 hrs 15 mins
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Servings
6 Cheesecakes
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Course
Dessert
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Cuisine
International
Cheesecakes in Jars
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A recipe for Cheesecakes in Jars from the cookbook, Fabulous Food Boards! These easy no-bake cheesecakes are served in individual jars with chocolate, raspberries, and dulce de leche.
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Ingredients
- 12 ounces (340 grams) cream cheese at room temperature
- 3 tablespoons granulated sugar
- 1 cup (235 milliliters) heavy cream
- 1 tablespoon fresh lemon juice
- 1/4 cup (85 grams) dulce de leche
- 2 tablespoons slivered almonds
- 1/2 teaspoon Maldon sea salt
- 1/4 cup (85 grams) chocolate fudge sauce
- 2 tablespoons mini chocolate chips
- 3 tablespoons honey plus more to drizzle
- 1 cup (125 grams) small raspberries
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Instructions
- Using an electric mixer, beat together the cream cheese and sugar in a large bowl until smooth.
- Reduce the mixer speed to low and gradually add the heavy cream. Increase the speed to high and beat until thick and stiff, about 2 minutes.
- Beat in the lemon juice.
- Divide the batter among six 7- to 8-ounce (205 to 235 milliliter) squat bulb or tulip jars. Refrigerate for 2 hours.
- To serve, spoon the dulce de leche over two of the jars and sprinkle with almonds and sea salt.
- Spoon the chocolate fudge sauce over two of the jars and sprinkle with chocolate chips.
- Spoon the honey over the two remaining jars and top with the raspberries, open sides down, and drizzle with additional honey.
- Arrange on the serving board and serve immediately.
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