No Bake Spooky Cheesecake Jars Recipes
CHEESECAKE IN A JAR
Perfect for summer picnics, this is a no-bake version of cheesecake in a portable jar with fresh strawberries.
Provided by RuthE
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 2h55m
Yield 6
Number Of Ingredients 9
Steps:
- Stir together cookie crumbs, butter, and 2 tablespoons sugar in a bowl until blended. Divide mixture evenly among jars (about 3 1/2 tablespoons each) and gently press (do not pack) into bottoms.
- Halve 6 strawberries for garnish, and set aside. Chop remaining strawberries.
- Beat together cream cheese, lemon juice, and 1/2 cup sugar in bowl with an electric mixer at medium speed until smooth. Fold in whipped cream and chopped berries, and divide evenly among jars (about 1/2 cup each). Top each with a 2 berry halves and cover with lids. Chill at least 2 hours and up to 3 days.
Nutrition Facts : Calories 412.5 calories, Carbohydrate 36.1 g, Cholesterol 83.4 mg, Fat 29.4 g, Fiber 1.1 g, Protein 4.7 g, SaturatedFat 16.2 g, Sodium 195.9 mg, Sugar 26.8 g
NO-BAKE SPOOKY CHEESECAKE JARS
Surprise your family with No-Bake Spooky Cheesecake Jars. Reminiscent of dirt cups, these jars are full of Halloween fun! Try these No-Bake Spooky Cheesecake Bars with the kids.
Provided by My Food and Family
Categories Halloween Desserts
Time 30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Stir graham cracker crumbs and melted butter in medium bowl until combined. Spoon half the crumbs evenly into 6 small (about 6 oz.) jars with lids (adding about 1-1/2 tablespoons crumbs to each jar) and lightly pack down.
- In a mixer fitted with a whisk attachment, whip heavy cream until stiff peaks form and set aside.
- In a mixer fitted with the paddle attachment, beat cream cheese until smooth and creamy, stopping to scrape down the side of bowl. Add sugar, sour cream, and vanilla and beat together.
- Fold whipped cream into the cream cheese mixture with a spatula, or beat with mixer on low speed just until combined. Divide evenly among the jars and smooth the tops down into the bottom crusts.
- Spoon the rest of the graham cracker crumbs into the jars, adding about a heaping tablespoon crumbs to each jar. Top with fruit snacks and decorative toothpicks. Serve immediately or chill in the refrigerator for 30 minutes if you prefer. Store cheesecake jars in refrigerator.
Nutrition Facts : Calories 630, Fat 48 g, SaturatedFat 30 g, TransFat 1.5 g, Cholesterol 145 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 0.8481 g, Sugar 0 g, Protein 5 g
NO-BAKE SPOOKY CHEESECAKE JARS
These No-Bake Spooky Cheesecake Jars are so simple to make and perfectly ghoulish for Halloween! Creamy cheesecake layered with chocolate cookie crumbs and topped with gummy worms - eat if you dare!
Provided by Norah Pritchard | Willowcrest Lane
Categories Dessert
Number Of Ingredients 8
Steps:
- Stir graham cracker crumbs and melted butter in medium bowl until combined. Spoon half the crumbs into the bottom of Mason jars - about 1 ½ tablespoons each jar) and lightly pack down.
- In a mixer fitted with a whisk attachment, whip heavy cream until stiff peaks form and set aside.
- In a mixer fitted with the paddle attachment beat cream cheese until smooth and creamy, stopping to scrape the sides down. Add sugar, sour cream, and vanilla and beat together.
- Fold in whipped cream with the cream cheese mixture with a spatula or a mixer on low speed until just combined. Divide evenly between mason jars and smooth the tops down into the bottom crust.
- Spoon the rest of the graham cracker crumbs (a heaping tablespoon) evenly into the jars and top with gummy worms and decorative toothpicks. Serve immediately or chill in the refrigerator for 30 minutes if you prefer. Store cheesecake jars in refrigerator.
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NO-BAKE CHEESECAKE IN MINI MASON JARS - FED & FIT
From fedandfit.com
5/5 (1)Total Time 30 minsCategory DessertCalories 652 per serving
- Add the blueberries, raspberries, strawberries, lemon juice, and honey to a pot over medium heat and cook for 7-10 minutes, until the berries have started to break down. Mash the berries with a potato masher and return to heat for an additional 2-3 minutes, until the mixture has thickened into a jam-like consistency.
- 2. For the Graham Cracker Crust: Place the two boxes-worth of graham crackers into a food processor and pulverize until you have fine crumbs. 2. Adding 4 tablespoons-worth of softened butter pieces at a time, pulse the food processor with the butter. Continue for the rest of the butter, until the graham cracker crust comes together in a flaky, slightly-crumbly dough.
- 3. Divide the crust evenly among the mason jars and pat down to make a 1/2 inch thick crust in each one.
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- Have your jars ready to go and lined up. This recipe yields about 6 8 ounce jars or 10 6 ounce jars.
- Melt the butter in the microwave in a medium heat-proof bowl or use the stove. Stir in the graham cracker crumbs. The mixture will resemble wet sand. Spoon a generous spoonful into each jar, about 2 Tablespoons into the 8 ounce jars and 1 and 1/2 Tablespoons into the 6 ounce jars. If there’s any crust leftover, sprinkle into the jars to use up or discard. Set jars aside.
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