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Individual cherry cheesecake jars, layered with creamy filling, bright cherry compote, and a visible toasted almond brown butter graham cracker crust.

Easy No-bake Cherry Cheesecake Jars

myrecipe
These individual cherry cheesecake jars are a perfect portable, fuss-free dessert for any gathering. This easy no-bake recipe offers a refined twist with a brown butter and almond crust, creamy filling, and sweet-tart cherry topping, making them a delightful single-serving treat.
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Prep Time 20 minutes
Cook Time 5 minutes
Chilling Time 2 hours
Total Time 2 hours 25 minutes
Course Dessert
Cuisine American
Servings 6 jars
Calories 350 kcal

Equipment

  • medium saucepan
  • Small skillet
  • Small bowl
  • Medium mixing bowl
  • electric hand mixer or stand mixer
  • jars (4 oz or 8 oz wide-mouth)
  • small tamper (optional)

Ingredients
  

For the Cherry Topping:

  • 1 cup pitted cherries halved
  • 1 tbsp pure maple syrup
  • 1 tbsp fresh lemon juice
  • 1 tsp water
  • 1 tsp corn starch

For the No-Bake Cheesecake Filling:

  • 4 ounces cream cheese softened
  • 2/3 cup plain full-fat Greek yogurt
  • 2 tbsp pure maple syrup
  • 1 tbsp fresh lemon juice

For the Graham Cracker Crust:

  • 1/2 cup graham cracker crumbs
  • 1/4 cup finely chopped almonds
  • 2.5 tbsp butter

Instructions
 

Prepare the Cherry Topping

  • In a medium saucepan, combine the halved pitted cherries, maple syrup, fresh lemon juice, water, and cornstarch. Place the pan over medium heat and bring the mixture to a gentle simmer.
  • Allow the mixture to cook for 5 to 10 minutes, stirring occasionally, until it visibly thickens and beautifully coats the cherries. You can gently mash some of the cherries with the back of your spoon if you prefer a thicker, fruitier sauce.
  • Remove the saucepan from the heat and set the topping aside to cool completely. This cooling step is crucial to prevent the warm topping from melting your creamy cheesecake filling later on.

Craft the Toasted Almond & Brown Butter Crust

  • In a small skillet, melt the butter over medium heat. Continue to cook the butter, swirling the pan gently, until it foams, then subsides, and you start to see lovely brown, nutty-smelling solids gather at the bottom of the pan. Immediately remove it from the heat to prevent burning.
  • In a small bowl, combine the graham cracker crumbs and the finely chopped almonds.
  • Pour the fragrant browned butter over the crumb and almond mixture. Stir everything together until the crumbs are completely and evenly moistened, resembling wet sand.

Mix the No-Bake Cheesecake Filling

  • In a medium mixing bowl, combine the softened cream cheese, plain full-fat Greek yogurt, pure maple syrup, and fresh lemon juice.
  • Using an electric hand mixer or a stand mixer, beat the mixture on high speed for 2 to 3 minutes until it becomes completely smooth and wonderfully creamy. Don't forget to scrape down the sides of the bowl as needed to ensure everything is well combined.

Assemble Your Cheesecake Jars

  • Divide the aromatic brown butter and almond crust mixture evenly among your chosen jars, whether you're using six 4 oz jars or four 8 oz jars. Gently press the crust down with your fingertips or a small tamper to form a firm, even layer at the bottom.
  • Spoon or pipe the smooth cheesecake filling evenly over the crust in each jar. Gently tap the jars on your countertop a few times to help settle the filling and release any trapped air bubbles, creating a smooth surface.
  • Finally, spoon the completely cooled cherry topping generously over the cheesecake filling in each jar.
  • For the best results, cover the jars and refrigerate them for at least 1 to 2 hours. This chilling time is essential for the filling to set fully and for all the delicious flavors to meld beautifully together.

Notes

Expert Tip: Ensure cream cheese and Greek yogurt are at room temperature for a smooth, lump-free filling.
Chilling is Key: For the best texture and flavor, chilling these jars for at least 1-2 hours allows the filling to set and flavors to meld.
Serving Suggestion: Let jars sit at room temperature for 15-30 minutes before serving to soften the filling slightly.
Troubleshooting Runny Filling: This is often due to not using full-fat ingredients or insufficient chilling time.
Troubleshooting Lumpy Cheesecake: Almost always caused by using cold cream cheese; always start with softened ingredients.
Troubleshooting Soggy Crust: Ensure the cherry topping is completely cooled before adding it to the jars.
Storage: Store covered in the refrigerator for up to 4 days. They are perfect to prepare 1-2 days in advance.
Freezing Instructions: You can freeze jars without the cherry topping for up to 1 month. Thaw overnight in the refrigerator and add the topping just before serving.
Jar Size Advice: Wide-mouth jars are easiest for filling and eating. Use six 4 oz jars for smaller portions, or four 8 oz jars for more substantial desserts.
Variations: Experiment with different crusts like Biscoff, Oreos, or digestive biscuits. Other fruit toppings like blueberry, strawberry, raspberry jam, or lemon curd can also be used.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 350kcalCarbohydrates: 35gProtein: 10gFat: 25gSaturated Fat: 15gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 3gSugar: 25gVitamin A: 12IUVitamin C: 8mgCalcium: 12mgIron: 3mg
Keyword cherry cheesecake jars, cherry compote, cream cheese, easy dessert, graham cracker crust, Greek yogurt, make-ahead dessert, mason jar desserts, no-bake cheesecake, picnic food, single-serving dessert
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