A cherry cheesecake in a jar.
Ingredients:
For the crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter (melted)
For the cheesecake filling:
16 oz cream cheese (softened)
1/2 cup granulated sugar
1 tsp vanilla extract
1 cup heavy cream
For the cherry topping:
1 1/2 cups fresh cherries (pitted)
1/4 cup sugar
1 tsp cornstarch (optional for thickening)
Instructions:
Step 1: Prepare the crust
Preheat the oven to 350°F (175°C).
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix well until the crumbs are evenly coated.
Press the mixture evenly into the bottom of mason jars (or any small jars). Use a spoon or your fingers to pack it down tightly.
Bake for 8-10 minutes, then remove from the oven and let cool completely.
Step 2: Make the cheesecake filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth.
Add sugar and vanilla extract, and continue to beat until well combined.
In a separate bowl, whisk the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, mixing until smooth and creamy.
Step 3: Assemble the cheesecakes
Spoon or pipe the cheesecake filling over the cooled graham cracker crust in the jars. Leave some space at the top for the cherry topping.
Refrigerate the jars for at least 4 hours, or overnight for the best texture.
Step 4: Make the cherry topping
In a small saucepan, combine fresh cherries, sugar, and cornstarch (if using). Cook over medium heat, stirring occasionally, until the cherries release their juices and the mixture thickens slightly (about 5-7 minutes).
Remove from heat and let cool to room temperature.
Step 5: Assemble and serve
Once the cheesecake jars have set in the fridge, spoon the cherry topping over the cheesecake layer.
Garnish with whole cherries if desired.
Serve and enjoy!
This no-bake cheesecake recipe is easy to make and perfect for individual servings in jars!
#recipes