Description
These delightful No-Bake Cheesecake Jars are a simple yet elegant dessert perfect for any occasion. Layers of creamy cheesecake filling, fresh berries, and a buttery graham cracker crust make for a delicious and visually appealing treat.
Ingredients
Units
Scale
For the bottom:
- 1/2 cup (60g) graham cracker crumbs, about 8 graham crackers
- 1 teaspoon sugar
- 2 Tablespoons (30g) unsalted butter, melted
For the cheesecake:
- 2 cups (250 ml) whipping cream, freshly whipped
- 1 block (8 ounces/225g) cream cheese, softened at room temperature
- 1/2 cup (60g) confectioners’ sugar
- 2 teaspoons fresh lemon juice
- 2 teaspoons milk (any fat content)
- Fresh mixed berries (here blueberries and chopped strawberries)
- Fresh mint, for serving (optional)
Instructions
- For the crust: Place the biscuits in a food processor and process into crumbs. Transfer to a bowl, add melted butter, sugar, and combine until moistened. Divide into the bottom of each jar.
- For the cheesecake filling: In a medium bowl, beat the whipping cream with an electric hand mixer until light and fluffy. Set aside. In a separate mixing bowl, beat the cream cheese until fluffy. Add confectioners’ sugar, beat until fully incorporated. Add lemon juice, beat until combined. Pour the milk, beat again. Fold in the whipped cream into the cream cheese mixture using a rubber spatula. Fill a piping bag with the mixture.
- For assembling: Pipe a layer of the cream cheese mixture evenly into the jars, add some berries, then repeat one more time (cream cheese, then berries again). Top with a few leaves of fresh mint. These no-bake cheesecake jars do not need to be chilled to enjoy right away, but if preparing ahead of time, refrigerate until ready to serve.
Nutrition
- Serving Size: 1 jar
- Calories: 320
- Sugar: 15g
- Sodium: 180mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
