Ah, a No-Bake Cherry Cheesecake in a Jar — cute, individual servings that are creamy, tangy, and perfect for dessert without turning on the oven. Here’s a complete recipe:
No-Bake Cherry Cheesecake in a Jar
Makes 4–6 jars (4–8 oz each)
Ingredients
For the Crust:
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1 cup graham cracker crumbs (or low-carb cookie crumbs for keto version)
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3 tbsp melted butter
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1–2 tbsp sugar (or sweetener for keto)
For the Cheesecake Filling:
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8 oz cream cheese, softened
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1/2 cup powdered sugar (or powdered erythritol for keto)
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1 tsp vanilla extract
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1/2 cup heavy cream (or whipped cream)
For the Cherry Topping:
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1 cup cherry pie filling (or fresh cherries cooked slightly with sugar/optional thickener)
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Optional: 1 tsp lemon juice for extra tang
Instructions
1. Prepare the Crust:
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In a small bowl, mix graham cracker crumbs, melted butter, and sugar until well combined.
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Spoon 1–2 tbsp of crust into the bottom of each jar and press down lightly to form a base.
2. Make the Cheesecake Filling:
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In a medium bowl, beat softened cream cheese until smooth.
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Add powdered sugar and vanilla extract; mix until creamy.
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Whip heavy cream until soft peaks form, then fold gently into cream cheese mixture.
3. Assemble the Cheesecakes:
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Spoon cheesecake filling over the crust in each jar.
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Smooth the tops with a spoon or spatula.
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Top each jar with cherry pie filling or prepared cherry topping.
4. Chill:
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Refrigerate for at least 2–3 hours, or until set.
Tips
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Mini or layered jars: For extra flair, layer crust, cheesecake, and cherries multiple times in taller jars.
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Sweetener swap: Use a low-carb sweetener to make keto-friendly versions.
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Toppings: Add chocolate shavings, crushed nuts, or a dollop of whipped cream for garnish.
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Make ahead: Can be prepared a day in advance and stored in the fridge.
If you want, I can also give a “Keto No-Bake Cherry Cheesecake in a Jar” version that’s low-carb, sugar-free, but still creamy and indulgent.