Mini No-Bake Cheesecake Jars
These no-bake cheesecakes are made in mini mason jars - making them a perfect option for summer cookouts!
Servings: 8 servings
Ingredients
For the Jam
- 1 pint blueberries
- 1 pint raspberries
- 1 pound strawberries, tops removed
- 2 tablespoons lemon juice, about 1 lemon
- 2 tablespoons honey
For the Graham Cracker Crust
- 2 boxes, about 16 ounces graham crackers (we use these for gluten-free)
- 12 tablespoons 1½ sticks grass-fed butter, softened and cut into ½-inch chunks
For the Cheesecake Filling
- 1 cup condensed milk, we used this dairy-free coconut condensed milk
- 2, 8- ounce packages cream cheese, softened (use an equal amount of Kite Hill for dairy free)
- 2 tablespoons lemon juice, about 1 small lemon
- 1 teaspoon vanilla extract
- 8, 4 ounce mason jars
Instructions
For the Jam
- Add the blueberries, raspberries, strawberries, lemon juice, and honey to a pot over medium heat and cook for 7-10 minutes, until the berries have started to break down. Mash the berries with a potato masher and return to heat for an additional 2-3 minutes, until the mixture has thickened into a jam-like consistency.
For the Graham Cracker Crust
- Place the two boxes-worth of graham crackers into a food processor and pulverize until you have fine crumbs. Adding 4 tablespoons-worth of softened butter pieces at a time, pulse the food processor with the butter. Continue for the rest of the butter, until the graham cracker crust comes together in a flaky, slightly-crumbly dough.
- Divide the crust evenly among the mason jars and pat down to make a ½-inch thick crust in each one.
For the Cheesecake Filling
- Add the condensed milk, cream cheese, lemon juice, and vanilla extract to a large bowl, then beat with an electric mixer or stand mixer for 2-3 minutes, until mixture is smooth and fluffy.
- Pour the cheesecake filling on top of the crust, dividing evenly among the jars, then pour the chia jam over top.
- Refrigerate for at least 4 hours, then serve!
Notes
Recipe Tips:
- I don’t recommend using the freezer to speed up the setting process. The cheesecake will not set the same as it will in the refrigerator.
- For that light as air texture, you have to start with room temperature ingredients. Slightly softened cream cheese is essential.
Nutrition
Calories: 739kcal | Carbohydrates: 91g | Protein: 11g | Fat: 39g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 671mg | Potassium: 527mg | Fiber: 8g | Sugar: 51g | Vitamin A: 1162IU | Vitamin C: 58mg | Calcium: 221mg | Iron: 3mg