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No Bake Cheesecake Jars Recipe

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  • Author: Lora
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

These No Bake Cheesecake Jars are a quick and easy dessert that requires no oven. Featuring a crunchy graham cracker crust and a creamy, smooth cheesecake filling, they are perfect for individual servings. Whipped heavy cream is folded into the cream cheese mixture to create a light and airy texture. Topped with your favorite garnishes, these jars make for an elegant and delicious treat suitable for any occasion.

Ingredients

Crust

  • 2 Tablespoons (28g) unsalted butter, melted
  • 1 cup (100g) graham cracker crumbs (about 8 graham crackers)

Filling

  • 1 cup (240ml) heavy cream or heavy whipping cream, cold
  • 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
  • 1/3 cup (65g) granulated sugar
  • 2 Tablespoons (30g) sour cream, at room temperature
  • 1 teaspoon lemon juice
  • 1/2 teaspoon pure vanilla extract

Toppings & Garnishes

  • Toppings and garnishes of your choice (e.g., fresh berries, fruit compote, chocolate shavings, whipped cream)

Instructions

  1. Prepare jars: Have your jars ready and lined up. This recipe yields about 6 jars of 8-ounce size or 10 jars of 6-ounce size.
  2. Make the crust: Melt the butter in the microwave or on the stove until fully liquid. Stir in the graham cracker crumbs to create a mixture resembling wet sand. Spoon a generous amount into each jar—approximately 2 tablespoons for 8-ounce jars or 1 and 1/2 tablespoons for 6-ounce jars. Use any leftover crust by sprinkling it evenly into the jars or discard it. Set jars aside.
  3. Whip the cream: Using a hand mixer or stand mixer with a whisk attachment, whip the cold heavy cream on medium-high speed until stiff peaks form, about 3-4 minutes. Set aside.
  4. Make cheesecake filling: With the mixer fitted with a whisk or paddle attachment, beat the softened cream cheese, sugar, sour cream, lemon juice, and vanilla extract on medium-high speed until the mixture is smooth and creamy, ensuring no large lumps remain.
  5. Fold in whipped cream: On low mixer speed or using a silicone spatula, gently fold the whipped cream into the cream cheese mixture with slow turns to avoid deflating the cream, until fully combined.
  6. Assemble jars: Layer spoonfuls of the filling over the crust in each jar, using about 1/4 to 1/3 cup for 8-ounce jars or about 3 tablespoons for 6-ounce jars, leaving space for the topping.
  7. Chill (optional): If you prefer chilled cheesecake, cover and refrigerate the jars for at least 30 minutes and up to 3 days. Add topping just before serving or up to 2 hours in advance to prevent it from soaking into the layers.
  8. Add topping and serve: Spoon your chosen toppings and garnishes on top of the filling and serve immediately.
  9. Storage: Cover and store any leftover cheesecake jars in the refrigerator for up to 5 days.

Notes

  • This recipe is very flexible with toppings; fresh berries, fruit preserves, chocolate shavings, or nuts work well.
  • Be sure the cream cheese is softened to room temperature for a smooth filling without lumps.
  • Folding in whipped cream gently is key to retaining the fluffy texture of the cheesecake filling.
  • Chilling enhances flavor and texture but is optional if you prefer a softer, room temperature dessert.
  • Leftover cheesecake jars should be kept refrigerated and consumed within 5 days for best quality.

Find it online: https://meallora.com/no-bake-cheesecake-jars-recipe/