Mason Jar No-Bake Cheesecakes
Servings: 12 desserts
Ingredients
- 2 8 ounce block of cream cheese, softened
- 1 cup powdered sugar + ⅓ cup, divided
- 2 tsp vanilla
- 1 pint heavy whipping cream
- 1 tsp cornstarch
- 12 strawberries, thinly sliced
- 1 tbsp granulated sugar
- 2 cups graham cracker crumbs
- 3 tbsp melted butter
- 1 tsp cinnamon
- 1 tbsp brown sugar
Instructions
- Wash and dry 12 half-pint glass mason jars, lids and rings. Set aside.
- Wash and thinly slice 12 strawberries and place in a bowl with one tablespoon of granulated sugar. Mix to combine, then store the strawberries in the refrigerator to macerate while you prepare the cheesecakes.
- In a medium-sized mixing bowl, mix together the graham cracker crumbs, melted butter, cinnamon and brown sugar. Place 2½ tablespoons of crumbs into each mason jar and using a wooden muddler or small spoon, press down the crumbs to form a flat crust on the bottom of each jar. Set aside.
- Using a hand or standing mixer, whisk together one pint of heavy whipping cream along with the corn starch and ⅓ cup of powdered sugar until thick and fluffy. Set aside.
- In a separate bowl, mix the cream cheese along with one cup of powdered sugar and two teaspoons of vanilla until smooth. Fold 1½ cups of the whipped cream into the cream cheese mixture to make a nice airy batter.
- Spoon ⅓ cup portions of the cream cheese batter into each mason jar and smooth evenly over the graham cracker crust. Top with a layer of strawberries then a dollop of the remaining whipped cream.
- Eat the cheesecakes immediately, or seal and store the jars in the refrigerator to serve later. These cheesecakes will keep well for up to three days.