Individual No-Bake Cheesecakes

We love cheesecake around here but I very rarely make it because we just don't need to eat the WHOLE thing! The April/May issue of MaryJanesFarm magazine had some recipes for mini cheesecakes made in 4-ounce canning jars. Well, that was too little so I used 8-ounce wide-mouth canning jars and it was just right! ;)

You could try different crusts and toppings to suit your tastes and what you have on hand. The thing that really impressed me was making a no-bake cheesecake without a tub of non-dairy whipped topping and I gotta tell you, this tastes sooo much better than the ones I remember from my youth that used the non-dairy whipped topping! It comes out light and fluffy and not too sweet.

 Crust                    **Click here to print this recipe**

1/2 cup graham cracker crumbs
2 tablespoons melted butter
1 tablespoon sugar

In a small bowl combine all ingredients. Divide evenly between four 8-ounce wide-mouth canning jars. Press lightly into bottom of jars.

Filling

4 ounces cream cheese, softened
1/4 cup sugar
1/2 teaspoon vanilla
1/2 cup heavy cream

In a medium bowl, combine cream cheese, sugar and vanilla; mix well. In a separate bowl, whip heavy cream until stiff; gently fold into the cream cheese mixture. Divide evenly between the jars.

Topping

2 cups fresh (or frozen and thawed) berries, I used fresh blackberries
1/4 cup sugar, or to taste
1 tablespoon cornstarch
2 tablespoons water
1/2 teaspoon vanilla

In a medium saucepan, combine berries, sugar, cornstarch and water. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 more minutes. Remove from heat and stir in vanilla. Let cool completely before spooning over cheesecake filling in jars.

Top each jar with a lid and chill in the refrigerator for at least two hours before serving.

Joining the Country Homemaker Hop, Rurality Blog Hop, Pie*ography, Farmgirl Friday and What I Am Eating.