Perfect for christmas and summer picnics, this is a no-bake version of cheesecake in a portable jar with fresh strawberries. When it comes to cheesecake, there’s nothing worse than biting into one that’s like a block of cream cheese. Use the prettiest berries you can find for this favorite summer dessert recipe, Make them ahead of time and serve. Definitely will make again. One of the best desserts I have ever made.. I love how simple this is though! Really easy to follow and just as easy to customise to your own taste! It doesn’t get much better than that! It’s super versatile too! Try changing up the fruit and use blackberries or blueberries – so good! May try a variation using fresh peaches.
This no-bake cheesecake in a jar is a light refreshing, easy to serve dessert perfect for a party or any night of the week.
Delicious Cheesecake in a Jar
- 6 pecan shortbread cookies (such as Keebler® Sandies), finely crushed
- 2 tablespoons butter, melted
- 2 tablespoons white sugar
- 6 (1/2 pint) canning jars with lids
- 12 ounces sliced fresh strawberries
- 1 (8 ounce) package cream cheese, softened
- 2 tablespoons fresh lemon juice
- ½ cup white sugar
- ½ cup heavy cream, whipped
Stir together cookie crumbs, butter, and 2 tablespoons sugar in a bowl until blended. Divide mixture evenly among jars (about 3 1/2 tablespoons each) and gently press (do not pack) into bottoms.
Halve 6 strawberries for garnish, and set aside. Chop remaining strawberries.
Beat together cream cheese, lemon juice, and 1/2 cup sugar in bowl with an electric mixer at medium speed until smooth. Fold in whipped cream and chopped berries, and divide evenly among jars (about 1/2 cup each). Top each with a 2 berry halves and cover with lids. Chill at least 2 hours and up to 3 days.
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