No Bake Cherry Cheesecake Jars
How sweet are these individual cheesecake jars topped with cherry pie filling!?!
Servings: 10 half pint jars
Ingredients
GRAHAM CRACKER CRUST:
- 1 1/2 c. graham cracker crumbs
- 1 T. granulated sugar
- 6 T. unsalted butter melted
CHEESECAKE:
- 1 c. heavy whipping cream
- 1 (8 oz.) pkg. cream cheese softened
- 2 T. sour cream
- 1/2 c. granulated sugar
- 1 tsp. lemon juice
- 1 tsp. vanilla extract
- 1 pinch salt
TOPPINGS:
- Cherry pie filling
- Fresh fruit
- Crumbled cookies or candies
Instructions
- GRAHAM CRACKER CRUST: In a mixing bowl, add the graham cracker crumbs, sugar and melted butter, stir until well combined. Add about 2 tablespoonfuls of the mixture to each of the ten 1/2-pint mason jars and press into the bottom with the back of a spoon or your fingertips. Place the jars on a baking sheet and into the freezer to firm up for at least 10-15 minutes.
- CHEESECAKE: Pour the heavy whipping cream into the bowl of a stand mixer fitted with a whisk attachment (or a mixing bowl with an electric hand mixer) and beat over medium-high until stiff peaks form. Remove the whipped cream to another bowl and set aside.
- In the same bowl you used to whip the cream, add the softened cream cheese, sour cream, sugar, lemon juice, vanilla extract, and a pinch of salt. Mix with the paddle attachment over medium-high speed for several minutes or until the mixture is smooth and creamy and there are no more lumps of cream cheese.
- Remove the bowl from the stand mixer and pour the whipped cream into the cream cheese mixture. Gently fold together until no white streaks of cream remain, being careful not to knock too much air out.
- Remove the mason jars from the freezer and carefully pipe or spoon the cheesecake mixture on top of the crusts.
- Cover the filled jars with lids, place in the refrigerator and allow to set for at least 2 hours ideally overnight before serving.
- TOPPINGS: Top the cheesecakes with cherry pie filling, fresh fruit, chopped cookies or candy and enjoy!
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