No-Bake Cherry-Topped Cheesecake in a Jar

No-Bake Cherry-Topped Cheesecake in a Jar

YIELDS

12 servings

INGREDIENTS

Graham Cracker Crust

  • 1 cup graham cracker crumbs
  • 2 tablespoons C&H® Golden Brown Sugar
  • 4 tablespoons butter, melted

Cherry Topping

  • 1 cup frozen dark sweet cherries, pitted
  • 1/4 cup plus 1 tablespoon water, divided
  • 1/4 cup C&H® Organic Raw Cane Sugar
  • 1 tablespoon cornstarch

Cheesecake Filling

  • 12 ounces cream cheese, softened
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons almond extract
  • 1 cup C&H® Confectioners Sugar

No-Bake Cherry-Topped Cheesecake in a Jar

INSTRUCTIONS

Graham Cracker Crust

You will need 12 (4 ounce) Mason jars with lids for this recipe.

In a large bowl, mix together graham cracker crumbs, sugar and melted butter until well blended; set aside.

Cherry Topping

Add cherries, 1/4 cup water and sugar, to a sauté pan, stir over medium heat until bubbly and the water has reduced down to syrup. Using a potato masher, mash the cooked cherries until you have a cherry mash. Lower the heat to a simmer.

Add 1 tablespoon water to 1 tablespoon cornstarch; stir until well bended. Add blended cornstarch to mashed cherries and stir until thickened. Set aside to cool.

Cheesecake Filling

In a large mixing bowl, mix cream cheese, heavy cream and extracts until creamy. Add sugar. Mix well until smooth.

To Assemble

Add 1 tablespoon graham cracker crumbs to bottom of each Mason jar and press down. Add 3 tablespoons cheesecake filling. Top it off with 1 tablespoon cherry mixture.

Cover each jar and store in the refrigerator until ready to serve.

QUICK TIP

If you would like to top each cheesecake with additional cherry topping, double the recipe.