No-Bake Cheesecake Jars
These single-serving cheesecakes are easy and delicious. Use a spoon to dig down to the graham cracker base, blending a bit of the crumbly crust, creamy middle, and fruity top in each bite. Screw on the jar tops to make them portable.
¾ cup graham cracker crumbs (from about 6 graham crackers)
2 Tbsp unsalted butter, at room temperature
2 Tbsp sugar plus 1/3 cup
1 Ib cream cheese, at room temperature
½ cup heavy cream
1 Tbsp fresh lemon juice
½ tsp pure vanilla extract
1 Tbsp water
½ tsp unflavored gelatin
1 cup fresh sliced strawberries, raspberries, blueberries, blackberries, halved pitted cherries, or diced fresh peaches
In a small bowl, combine the graham cracker crumbs, butter, and 2 Tbsp sugar until blended. Divide the mixture among 5 half- pint jars or 12-oz glasses, then use the blunt bottom end of a kitchen knife to tamp down the crumbs. Refrigerate until firm, 10–15 minutes.
Meanwhile, in a large bowl, beat the cream cheese and remaining V3 cup sugar with an electric mixer on medium speed or by hand until smooth. Beat in V/4 cup of the cream, the lemon juice, and the vanilla.
Put the water in a microwave-safe bowl. Sprinkle the gelatin over the surface and let soften for 2 minutes. Microwave on high until the gelatin dissolves, about 5 seconds. Remove from the microwave and stir in the remaining ¼ cup cream. Add the gelatin mixture to the cream cheese mixture and beat until fluffy, about minute with an electric mixer on medium speed or 3 minutes by hand. Spoon the filling into the jars, dividing it evenly. Cover and refrigerate until firm, at least 1 hour or up to 2 days. Divide the fruit evenly among the jars before serving.
Makes 5 servings