Mini No-Bake Berry Cheesecake In A Mason Jar
Creamy and delicious mini cheesecakes with berry jam topping.
Servings: 12
Calories: 350kcal
Ingredients
- 1 cup graham cracker crumbs
- 3 tablespoon butter
- 250 g cream cheese
- 300 mL sweetened condensed milk
- 2 tablespoon fresh lemon juice
- 1 teaspoon vanilla
- ¼ cup blackberry jam
- 1 can spray whipped cream
- 12 fresh blackberries
Instructions
- Melt the butter and combine well with the graham cracker crumbs. Use a spoon and divide the crumb mixture between 12 -4oz. Mason Jars, and then press the crumbs down with the back of a spoon to create the cheesecake base.
- Next, combine the cream cheese, sweetened condensed milk, lemon juice, and vanilla in a stand mixer with the paddle attachment, beating until the mixture is smooth and thoroughly combined.
- Divide the cheese cake filling mixture between the 12 mason jars. Refrigerate the mason jars, until the cheesecake is set, about ½ hour.
- Once the cheesecake is set, and able to support the jam topping, spoon about a teaspoon over the cheesecakes. Don't use too much, since jam is sweeter than pie topping which is usually used as a cheesecake topping.
- Refrigerate until you are ready to serve. Just before serving, top each cheesecake with some whipping cream, and add a fresh berry. Enjoy!
Nutrition
Serving: 1g | Calories: 350kcal | Carbohydrates: 34g | Protein: 6g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Cholesterol: 68mg | Sodium: 167mg | Fiber: 1g | Sugar: 27g
