No-Bake Strawberry Cheesecake in Jars

 

The cheesecake has always been a crowd favorite. It’s a classic dessert – rich, creamy and the perfect mix of flavors. Because of its versatility, it has so many variations, but one of my top picks is the Strawberry Cheesecake – simple, light and just the right amount of sweet and sour melting in your mouth.

  • Serves 12 people
  • Prep Time: 40 minutes
  • Cook Time: 15 minutes

Ingredients

Crust

  • 2 cups Ground Grahams
  • 1/2 cup Unsalted Butter, melted

Cheesecake

  • 450 grams Cream Cheese
  • 1 1/2 cups Whipping Cream
  • 1 1/2 cups Caster Sugar
  • 1 teaspoon Lemon Zest

Strawberry Compote

  • 400 grams Fresh Strawberries, cut into small dice
  • 1/4 cup Water
  • 1/2 cup Caster Sugar
  • 1 teaspoon Lemon Juice
  • 6 pieces Strawberries, cut into halves
  • 12 pieces Jars (4oz), sterilized

Procedure

 

  1. Combine melted butter and ground grahams in a bowl until the grahams are moistened.
  2. Place the grahams mixture into the jars, about 2 tablespoons of the mixture.
  3. Place the jars in the fridge until ready to use.
  4. Using a hand mixer, beat the cream cheese until smooth.
  5. Add the sugar and continue beating until creamy and smooth.
  6. Add the whipping cream, mix it first before turning on the machine. And then continue to beat until the mixture is light, fluffy and smooth.
  7. Place the cheesecake mixture into a piping bag, and then cut the tip with a 1/2 inch hole.
  8. Pipe the cheesecake mixture into the jars, about 1/4 cup of the cheesecake mixture in each jar. Make sure you leave a space for the strawberry compote, so don’t overfill the jars.
  9. Put the cheesecake in the fridge for 1-2 hours to set.
  10. Add the strawberries, water and sugar in a small sauce pan. Mix until the sugar is dissolved.
  11. Turn on the heat to medium and simmer until the sauce thickens, it will take about 10-15 minutes.
  12. Add the lemon juice and simmer for another minute. Once the strawberry compote is thickened, remove from heat and let it cool to room temperature.
  13. Add the strawberry compote on top of the cheesecake, about 2 tablespoons of the mixture. Cover the jars and place in the fridge until ready  to serve.

recipe notes

  1. When the strawberry compote it taking too long to thickens, you can add a cornstarch slur by mixing 1 teaspoon 2 teaspoons of cornstarch and 2 teaspoons of water and then stir it in to the strawberry compote and simmer for 3-5 minutes.
  2. Check the strawberry compote if needs more sugar because some strawberries have sour flavor.
  3. These desserts can last for 3-5 days if kept in the fridge

 

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about chef sheilla

Hi! I’m Sheilla Lopez. I am a Cuisine and Pastry Chef, Culinary Instructor, Chef Consultant, Food Stylist, Food Photographer, Recipe Developer, Food Writer. I am also a mom to an amazing little boy. Read more…

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