Wednesday, July 2, 2014

No-Bake Cheesecakes in a Jar

 
You've really got to love friends who feed you well. You know who they are; they bring the yummiest dishes to any potluck, throw together a holiday feast like it's nothing (even including unplanned guests at the last minute), and whip up a guacamole snack at a moment's notice because, well, they just keep those ingredients in their house as standard practice. Yes, a feed-me-well friend is a good thing to have, not just because you get to benefit from their culinary skills, but because their passion ups your own game in the kitchen, constantly inspiring you to try something new and different.
 
I've known my feed-me-well friend longer than anyone else I know on the Island. We met just days after I first arrived in Victoria ten years ago, and her chatty nature made me feel comfortable right away. She's still one of my closest friends for many reasons. She's funny, honest with me, and passionately loyal to the people she cares about. The fact that she's one of the best cooks I know is just a bonus.
 
On one of my recent visits to her home she'd made these incredible little cheesecakes in a jar. They were so good. Creamy, fruity, and painfully cute. I couldn't stop thinking about them, so I sent her a message for the recipe. She told me she didn't have the recipe, but she'd put in some of this and some of that. Well, I've experimented in my own kitchen with this and that and here is my version of my feed-me-well friend's cheesecakes in a jar.
 
Thanks, Cookie! You're a star.
 
 
No-Bake Cheesecakes in a Jar
Makes six 250 mL (1 cup) jars OR a dozen 125 mL (1/2 cup) jars
 
1 1/4 cups (300 mL) graham crumbs
2 tbsp (30 mL) brown sugar
1/2 tsp (2 mL) ground cinnamon
1/4 tsp (1 mL) salt
1/4 cup (60 mL) butter, melted
1 1/2 cups (375 mL) plain Greek yogurt
1/2 cup (125 mL) cream cheese
1/4 cup (60 mL) liquid honey
1 tsp (5 mL) vanilla extract
Zest of half a lemon
1 1/4 cups (300 mL) jam (any flavour)
 
In a medium mixing bowl, stir together the graham crumbs, brown sugar, cinnamon and salt. Pour in the melted butter and stir again. Spoon the crumbs evenly into the jars. To make the filling, beat the yogurt, cream cheese, honey, vanilla and lemon zest at full speed for 2 minutes until smooth. Spoon the filling evenly into the jars on top of the crumbs. For the topping, spoon the jam evenly on top of the filling in each jar. Chill in the fridge for at least 1 hour before serving, or make a day ahead.
 
Do you have a feed-me-well friend? Leave a comment then go make them some cheesecakes in a jar...


26 comments:

  1. This made me so happy! Steph B.

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  2. I'm going to try this for the next dinner party I have... but I have one problem. One of my friend's has to be gluten free. Do you have any idea on how to achieve that with this incredible recipe?

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    1. Hi Amanda - While I'm not a gluten-free expert, I'm pretty sure you can buy most of the ingredients gluten-free. But for the crumb base, I would simply crumble up some gluten-free cookies. If you found GF ginger snaps, that would be really yummy. Let me know how it goes...

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  3. I am the feed-me friend for my bff :) Every year at couple's weekend me and my other bestie, make all the food. Bff gladly does all the dishes in exchange for grub. It's an awesome deal!!!

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  4. Thanks Cookie, I'm glad you loved them. I'm already working on another tasty dessert in a jar. Can't wait for a visit to share!

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  5. I can attest to the tastiness of these, being the recipient of Amy's batch yesterday. I can't stop thinking about them.... hmmm...

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  6. This is awesome. I want to make these immediately!

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  7. Love these! I like recipes that are a little bit taste-as-you-make. So much easier to adjust flavors to your own liking. Greek yogurt and creamcheese in the filling sounds fantastic

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  8. This is so perfect for company and gatherings! Definitely pinning the recipe!

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  9. Love your idea and your photography. What a beautiful site. I love to use mason jars, so handy.
    So glad I found you...

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  10. If I use regular yogurt instead, would I use the same amount?

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    1. Yes, you would use the same amount. The results will be less firm, but still delicious!

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  11. Could I use spreadable cream cheese rather than block? or would result be too soft? Thinking of putting in small decorative paper muffin cups

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    1. I think the spreadable cream cheese would work just fine. Especially once you chill it, it should firm up well enough. I'm not sure the muffin cups would hold the weight of the contents all that well, but let me know how that goes...

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  12. Would it still work if I put a raspberry or blueberry sauce through the middle? And are there other recipes that would work for the top topping,I've just got 16 picky people and I also want it to look complex. Thank you very much

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    1. If I understand correctly, you're asking about putting a berry sauce through the cheese mixture? Sounds great to me! As for the top, you could make a chocolate sauce, caramel sauce, peanut butter chocolate swirl sauce, stewed rhubarb, pretty much any dessert sauce will do.

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    2. yes a berry sauce through the middle,thank you very much I hope my family will Love it

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    3. If I can't find graham crumbs what else could I use?

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    4. You can buy graham crackers and just bash them up yourself. Chuck 'em in a ziplock and wack 'em with a rolling pin.

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  13. Thank you very much! They look amazing

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  14. I'm hoping to make some for my wedding! Would they do OK in a freezer for a month?

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    1. I can't think of a reason why you couldn't freeze these. However, I would test a batch first to be sure, especially for a wedding! And I'd wait to top them with jam until they're thawed as the jam colour may bleed into the yogurt when thawing. Congrats on your wedding!

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