Description
These No-Bake Cherry Cheesecake Jars are the perfect sweet treat for summer gatherings or when you’re craving something fruity and creamy. With layers of buttery graham cracker crust, tangy Greek yogurt cheesecake filling, and a homemade cherry topping, each jar is an individual indulgence that’s easy to make and impossible to resist.
Ingredients
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 cornstarch
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
2–3 tbsp butter, melted
Instructions
For the Cherry Topping:
Add the cherries, maple syrup, lemon juice, water, and cornstarch to a medium saucepan over medium heat. Cook for 5-10 minutes, gently stirring occasionally until the mixture thickens into a sauce. You can mash the cherries slightly if desired. Once thickened, remove from heat and let cool.
For the Cheesecake Filling:
In a medium mixing bowl, combine the softened cream cheese, Greek yogurt, maple syrup, and lemon juice. Use an electric mixer to beat the ingredients on high for 2-3 minutes until smooth. Place the mixture in the refrigerator while you prepare the crust.
For the Graham Cracker Crust:
Melt the butter and combine with graham cracker crumbs in a small bowl. Mix thoroughly.
To Assemble:
Evenly divide the graham cracker crust mixture among six 125mL mason jars, pressing down gently. Add the cheesecake filling on top of the crust and tap the jars on the countertop to settle the layer. Top each jar with the cooled cherry topping. Serve immediately, or refrigerate for at least 1 hour for a firmer set.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 220