Cheesecake In A Jar
If you are looking for a quick recipe to whip up when you have a dinner party, and you don’t feel like putting too much effort but still want to impress….well you know where I’m going with this. On the flip side, this is what Akshita made for our date night :-P. Ever since COVID started we have not had much date nights. Usually we go out for a walk, have food sitting on a bench and try to pretend like there is some normalcy in the world even in the middle of all this chaos. After a long time, we decided we should just try to pull out a date night at home. Make some fancy but easy food (I made pesto pasta) and some nice and easy dessert (yours truly Cheesecake in a Jar!). Lit up a candle, bit of wine, enjoyed our food and got lost in random conversations.
Coming back to our cheesecake in a jar, we made two varieties of it. One topped off with Blueberry Topping Sauce and one with Strawberry Topping Sauce. The blueberry one is my favorite but that’s just me. Try different toppings and post a comment on the top. We would love to know what goes best with this. I want to try with passion fruit topping sauce someday when I figure out a place where I can buy some.
For the longest time, Akshita has been bugging me about getting mason jars and finally we did. A whopping big set of 20 of them. Yup, went a bit crazy, or so I thought. Turns out they are pretty handy. Storing a to-go yogurt snack, jam and of course, cheesecake in a jar. If you guys have any ideas for mason-jar sized desserts, put them up in the comments and maybe we can give it a try :).
Cheesecake in a Jar!
- 2 tbsp Unsalted butter melted
- 100 g Digestive biscuits/ Graham crackers Make it into crumbs
- 1 cup Heavy cream
- 8 ounce Full fat cream cheese softened to room temperature
- ⅓ cup Granulated sugar
- 2 tbsp Sour cream at room temp
- 1 tsp Lemon juice
- ½ tsp Pure vanilla extract
- Add melted butter to biscuit crumbs. Mix them together till it resembles wet sand.
- Add generous spoonfuls into each jar, till it fills about 1/4th of the jar.
- Set jars aside.
- Whip the cold heavy cream into stiff peaks on medium-high speed, about 3-4 minutes using a hand mixer. Set aside.
- Next, beat the cream cheese, sugar, sour cream, lemon juice, and vanilla extract together on medium-high speed until smooth and creamy. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.
- Fold the whipped cream into the cheesecake filling until combined using a rubber spatula. Combine slowly as you don’t want to deflate all the air in the whipped cream.
- Add ⅓ to ¼ of the filling to the jars on top of the biscuit layer.
- Add bluberry or strawberry topping on top of the filling.
Pin the image below to check it out later!
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