Individual No Bake Cranberry Cheesecake Jars
Perfect for holiday gatherings, these No Bake Cranberry Cheesecake Jars feature a golden brown cookie crumb crust, easy cranberry jam layer, and creamy vanilla cheesecake. Made in individual cups or jars and without baking are the perfect quick treat.
Ingredients
For Cheesecake Jars
- 1 cup crushed cookies, such as Biscoff Lotus
- 3 tablespoon salted butter, melted
- 8 ounces cream cheese, room temperature
- ¾ cup Greek yogurt, room temp
- ¼ cup confectioners’ sugar
- 2 tablespoon orange juice
- 1 cups cranberry orange sauce , or store bought cranberry sauce
- 1 teaspoon vanilla extract
For Sugared Cranberries
- ¼ cup water
- ½ cups granulated sugar, divided
- ½ cups fresh cranberries, rinsed and dried
Instructions
- Make the cookie crumb crust. Combine crushed cookies with melted butter in either a food processor or a mixing bowl.
- Get 8 small jars ready. Place 2 tablespoons of the crushed cookies into the bottom of each jar and press it down firmly.
- Creamy filling. For the cheesecake filling, use a handheld mixer to blend cream cheese, Greek yogurt, orange juice, confectioners’ sugar, and vanilla extract in a mixing bowl until well combined. Of course, you can also mix everything in a bowl of a stand mixer.
- With a spatula fill a piping bag with the cream cheese mixture. Divide the mixture evenly among the jars, leaving some space for the cranberry sauce on top.
- The cranberry sauce topping. Finish by adding a layer of cranberry sauce over the cheesecake mixture in each jar.
- Chill. Let the jars chill in the fridge for 24 hours. If you're short on time, refrigerate for at least 1 hour before serving.
- Make Sugared cranberries. In a medium saucepan, combine ¼ cup water and ¼ cup sugar. Bring it to a boil and let it simmer over low heat for 2 minutes. Then, remove it from the heat.
- Add the cranberries to the syrup, ensuring they're fully coated. Let them sit for 10 minutes, then remove them using a slotted spoon. Place them on a parchment-lined baking sheet or metal rack to dry for 30 minutes.
- In batches, roll the cranberries in the remaining ¼ cup sugar to coat them. If you have any leftover fresh cranberries, consider using them for another dessert, freezing them, or as a topping for overnight oats.
- Finishing Touches. Prior to serving, garnish with sugar-coated tart cranberries, and rosemary stalks for an appealing presentation.
Notes
- 🍱To Store. These no-bake desserts can be covered and kept in the refrigerator for up to 2-4 days. While they remain enjoyable for an extra day or two beyond that, the crust's texture might slightly deteriorate afterward.
- 🥶Freezing. For freezing, exclude the topping (ideally the base too) and store these no-bake cheesecake jars for up to three months. Thaw in the fridge overnight and add your toppings and jam before serving. Avoid freezing them with the topping, as it may affect the thawing process.
Nutrition
Calories: 425kcalCarbohydrates: 53gProtein: 6gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 41mgSodium: 236mgPotassium: 116mgFiber: 1gSugar: 36gVitamin A: 565IUVitamin C: 3mgCalcium: 56mgIron: 1mg
Tried this recipe?Let us know how it was!