Meridian Industrial

CHEESECAKE IN A JAR

8/27/2020 | Janet Paré

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CHEESCAKE IN A JAR

This delicious, no bake, grab and go recipe is perfect for cookouts, picnics and every day snacks. This version uses a strawberry, blueberry and cherry filling but you can mix and match any summer fruit including peaches or nectarines. If using peaches or nectarines, just substitute the lemon juice with peach juice. You can also make parfaits. Just triple the crumb ingredients and alternate crumb and cream cheese filling. Top off with fruit.

WHAT YOU'LL NEED
6 cookies, finely crushed graham crackers, shortbread or chocolate wafers
2 tbsp. butter, melted
2 tbsp. sugar
12 oz. fresh fruit (strawberries, blueberries, cherries)
8 oz. cream cheese, softened
1/2 cup sugar
2 tbsp. lemon juice
1/2 cup heavy cream, whipped
6 (1/2) pint canning jars with lids or other small containers with lids.

HOW YOU'LL MAKE IT

Crumb Base:
In a small bowl, stir crushed cookie crumbs with butter and 2 tbsp. sugar until well mixed.

Divide evenly among jars, (about 3 tbsp.) pressing gently into bottom and set aside.

Cream Cheese Filling:
Halve 6 strawberries for garnish, set aside.

Hull remaining strawberries and chop into bite size pieces. Mix with blueberries and pitted cherries. Set aside.

Beat softened cream cheese and sugar with electric mixer at medium speed until smooth.

Mix in lemon juice.

Fold in whipped cream and fruit.

Divide evenly among jars (about 1/2 cup).

Top with 2 strawberry halves.

Cover with lids and refrigerate at least 2 hours or up to 3 days.

Enjoy!

 

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