Mini No Bake Cheesecakes
These Mini No Bake Cheesecakes are individually portioned for picnics and barbecues. They are everything you want in a warm-weather dessert ... creamy, citrusy and layered onto a buttery graham cracker crust. The magic in this version is that the fresh fruit topping is glazed with Habanero Berry Jelly from Profanity Jam, creating a jammy topping that has a little kick to balance the sweetness.
PREP TIME
25 minutes
COOK TIME
—
INGREDIENTS
14
Serves: 4
Ingredients
For the crust
- 1 cup1 cup1 cup Graham Cracker Crumbs
- 3 Tbsp3 Tbsp3 Tbsp Butter, Unsalted, melted
For the cheesecake filling
- 8 oz8 oz8 oz Cream Cheese, Full Fat, softened
- 1 cup1 cup1 cup Powdered Sugar, sifted
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- 2 tsp2 tsp2 tsp Lemon Zest
- 1 cup1 cup1 cup Heavy Whipping Cream
For the fruit topping
- 3 Tbsp3 Tbsp3 Tbsp Berry Habanero Jam - Profanity Jam
- 1 Tbsp1 Tbsp1 Tbsp Hot Water
- 0.666 cup0.666 cup0.666 cup Blueberries
- 0.333 cup0.333 cup0.333 cup Strawberries, chopped
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Make the crust by mixing together melted butter and graham cracker crumbs. Divide evenly into 4 6-ounce jars or serving dishes. Press to form the crust.
- Add softened cream cheese and powdered sugar to a large bowl. Use a hand mixer to combine until the powdered sugar is well incorporated and no lumps appear.
- Add vanilla extract and lemon zest and mix until just combined.
- Pour 1 cup heavy cream into a large bowl or a stand mixer fitted with a whisk attachment. Whisk until stiff peaks form, careful not to overmix.
- Use a spatula to fold half of the whipped cream into the cream cheese mixture. Once incorporated, add the second half of the whipped cream and fold together until smooth.
- Transfer cream cheese mixture into a large piping bag or zip-top bag. Snip the edge and top the graham cracker crusts with cheesecake filling.
- Cover and let set in the refrigerator for an hour, up to overnight.
- Make the fruit topping by adding 3 tablespoons Habanero Berry Jam to a small bowl with 1 tablespoon hot water. Whisk together to create a glaze.
- Toss in fresh blueberries and diced strawberries until coated. Spoon jam-coated fruit onto set cheesecakes and serve.
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About This Recipe
Show nutritional information
Coconut Free Desserts Egg Free Nut Free Other Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 688 |
| Fat: | 43 g |
| Carbohydrates: | 67 g |
| Protein: | 13 g |
| Cholesterol: | 102 g |
| Sodium: | 231 mg |
| Fiber: | 2 g |
| Sugars: | 46 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
One response to “Mini No Bake Cheesecakes”
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Definitely going to give these a try. Cheesecake is my weakness!