No Bake Cheesecake In a Jar
User Reviews
5
No Bake Cheesecake In a Jar
Description
The recipe forms a crisp, buttery graham cracker crust pressed into the bottom of half-pint jars, providing a firm, sweet base. The cheesecake filling is prepared by whipping heavy cream to stiff peaks, then blending with softened cream cheese, powdered sugar, vanilla extract, and lemon juice to produce a light yet rich texture. Folding whipped cream into the cream cheese mixture maintains airiness while ensuring smoothness.
The cherry pie filling, cooked on the stovetop from fresh tart cherries, sugar, and cornstarch, adds a glossy, vibrant layer with a pleasant tart-sweet contrast. Assembling the dessert in jars in layers of crust, cheesecake, and cherry topping creates a balanced flavor profile and convenient serving size for gatherings.
This dessert can be refrigerated until ready to serve, making it practical for advance preparation. The jars allow easy transport and individual portions without additional cutting or plating. Using fresh or frozen cherries adds seasonal flexibility to the recipe, which is appealing for summer or holiday occasions requiring no oven use.
Ingredients
Crust
- 9 graham crackers 1 whole sleeve
- 2 teaspoons granulated sugar
- 1/8 teaspoon salt
- 4 tablespoons butter melted
Cheesecake
- 1 cup heavy whipping cream
- 8 ounces cream cheese room temperature
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice fresh
Cherry Pie Filling
- 4 cups tart cherries pitted
- 1 cup sugar
- ¼ cup cornstarch
Instructions
Crust
- Add the graham crackers, sugar, and salt to a food processor. Pulse until the crackers are finely ground.
- Add the melted butter and pulse until the crumbs are completely coated with butter.
- Divide the crumbs evenly into 6 half pint sized mason jars.
- Press the graham cracker crumbs evenly into the bottom of the jars.
Cheesecake
- Add the heavy cream to a large mixing bowl. Beat using a hand mixe ron medium until stiff peaks form. Set aside.
- Add the cream cheese to a separate large mixing bowl. Beat until smooth.
- Add the vanilla, sugar, lemon juice, and salt into the cream cheese. Continue mixing until completely combined.
- Fold half of the whipped cream into the cream cheese mixture.
- Once incorporated, fold in the remaining whipped cream.
- Add the cheesecake mixture into a piping back fitted with a round tip or just a coupler. Pipe the mixture evenly into the 6 mason jars.
Cherry Pie Filling
- Add the cherries to a saucepan and cover with a lid. Cook over medium heat until the cherries begin to break down and release their juice.
- In a small bowl, add the sugar and cornstarch. Stir until combined.
- Once the cherries break down, add the sugar and cornstarch mixture to the cherries. Stir to combine. Allow the cherries to return to a simmer and reduce the heat too low. Continue cooking until the sauce has thickened, approximately 2 minutes.
- Allow the cherry pie filling to cool completely before spooning over the cheesecake.
- Cover and refrigerate the jars until ready to serve or overnight.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6cheesecakes
Amount Per Serving
Calories 663 kcal
% Daily Value*
| Calories | 663kcal | 33% |
| Carbohydrates | 80g | 27% |
| Protein | 6g | 12% |
| Fat | 37g | 57% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 116mg | 39% |
| Sodium | 391mg | 16% |
| Potassium | 328mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 59g | 118% |
| Vitamin A | 1383IU | 28% |
| Vitamin C | 7mg | 8% |
| Calcium | 94mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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