This no-bake cheesecake jars recipe is the perfect Valentine’s Day dessert. They are one of our favourite desserts and it can be make ahead. I whipped up these cheesecake jars in about 25 minutes.
I usually make these cheesecake jars the day before I need them. I think it is better to allow them to rest in the fridge because the cream cheese will set a bit and have a lovely texture while strawberries will become even sweeter the next day. Definitely, make them the day before!
These simple, mousse-like cheesecakes jars are adorable, no way you won’t like them. You have probably seen these before in some restaurants but now you can try it yourself.
The recipe below goes step by step even though it is very easy to make and no baking required. These cheesecake jars consist of a cookie base, cream cheese mixture and a fruity layer on top. I went for strawberries because for me there is no valentine’s without them, but you can add other berries or just spread some jam instead.
These Cheesecake in a Jar is simple, decadent and made with lots of love. You can’t go wrong!
You may need more Valentine’s recipes so I created 3 simply delicious menus to impress your date. There is one vegan, one with fish and one for Italian cuisine lovers. Just choose your favourite one or mix them up. I’m making a puffy pastry with pear and cheese as entree and pan-fried salmon with a basil sauce as main course. The final touch to this romantic dinner will be the no-bake cheesecake jars.
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This no-bake cheesecake jars recipe is one of our favourite desserts. I whipped up these cheesecake jars in only 25 minutes and it can be make ahead.
- 6 strawberries, (can use other berries like blueberries, raspberries...)
- 1 Tbsp brown sugar
- 1/2 lemon, juiced
- 4 (60g) digestive biscuits
- 10-12 pistachios, peeled
- 2 Tbsp (25g) of butter, melted
- 1 natural yoghurt
- 100 g cream cheese, room temperature
- 1 Tbsp of lemon juice
- 2 Tbsp of brown sugar (can substitute for honey or agave syrup)
In a small bowl, mix together strawberries, lemon juice and sugar. Set aside.
Crush the biscuits and the pistachios together using a food processor or place then in a zip bag and mash with the bottom of a glass until they look like fine breadcrumbs. Now add melted butter and mix until well covered. Spoon half of the mixture into each jars, pressing down with the back of a spoon.
In another medium mixing bowl, beat cream cheese and yoghurt together until smooth. Mix in the sugar and lemon juice.
Top the biscuit crust with a layer of cheesecake mixture and finish with a layer of strawberries. Chill in the refrigerator for at least an hour or overnight. Garnish with mint leaves before serving.