Blueberry & Raspberry Cheesecake – No Bake Jars

By February 5, 2019Blog

Nothing says I love you like dessert

We have put together the perfect dessert for you to make just in time for Valentine’s Day. Our no bake blueberry cheesecake or raspberry treats are sweet enough to share but soooooo tasty that you may not want to!

Blueberry Cheesecake – No Bake Jars

Mini mason jars or mini dessert jars that can hold up to 250 mls are best suited for this recipe. Recipe makes between 8-10 jars, depending on how much cream cheese filling you like 

 

Cream Cheese Ingredients:

1 250 gram package of cream cheese

1/2 cup of icing sugar

1 tablespoon of icing sugar

2 tablespoons of lemon juice

1 teaspoon of vanilla

dash of salt

2 cups of whipping cream

 

Graham Cracker Bottom:

1-1/4 cups of graham cracker crumbs

1/2 cup of brown sugar

1/4 cup of butter melted

 

Topping:

2-3 jars of 250 ml Klaassen Farms Blueberry Jam available for purchase from our Farm Store. See Raspberry topping below if you wish to make your own

Cream Cheese Instructions:

  1. Remove cream cheese from fridge and let become soft before using
  2. Place mixing bowl and metal whisk into freezer for 10 to 15 minutes to use later to make whip cream
  3. In a separate large mixing bowl mix cream cheese, 1/2 cup of icing sugar, lemon juice, vanilla and salt on medium until smooth
  4. Set mixture aside and remove other mixing bowl from freezer
  5. Pour 2 cups of whipping cream into the empty mixing bowl and beat on medium for 1 minute
  6. Add 1 tablespoon of icing sugar into whip cream and beat until the cream reaches stiff peaks
  7. Combine both mixtures into one bowl and beat on medium until smooth. Do not over whisk/ beat
  8. Set aside or place in fridge

 Graham Cracker Bottom:

  1. In a large bowl place graham cracker crumbs and brown sugar and stir together
  2. Melt butter in microwave for 30 seconds and pour over graham crack crumbs and brown sugar mix
  3. Evenly distribute mixture into jars and pat down with a spoon or paper towel

Assembly:

  1. For easy assembly use either an icing pipe bag or ziploc with cut slot to add cream cheese into jars
  2. Once graham cracker bottom is in jars, pat down and add cream cheese mix evenly on top
  3. Add 2-3 teaspoons of Klaassen Farms Blueberry Jam on top
  4. Place in fridge and store up to 5 days
  5. Remove jars 30-40 minutes before consumption

 

 

Raspberry Cheesecake – No Bake Jars

Mini mason jars or mini dessert jars that can hold up to 250 mls are best suited for this recipe. Recipe makes between 8-10 jars, depending on how much cream cheese filling you like

 

Cream Cheese Ingredients:

1 250 gram package of cream cheese

1/2 cup of icing sugar

1 tablespoon of icing sugar

2 tablespoons of lemon juice

1 teaspoon of vanilla

dash of salt

2 cups of whipping cream

 

Graham Cracker Bottom

1-1/4 cups of graham cracker crumbs

1/2 cup of brown sugar

2 tablespoons of butter melted

Topping:

1 400 gram package of frozen raspberries

1/2 cup of sugar

1/3 cup of water

Cream Cheese Instructions:

  1. Remove cream cheese from fridge and let become soft before using
  2. Place mixing bowl and metal whisk into freezer for 10 to 15 minutes to use later to make whip cream
  3. In a separate large mixing bowl mix cream cheese, 1/2 cup of icing sugar, lemon juice, vanilla and salt on medium until smooth
  4. Set mixture aside and remove other mixing bowl from freezer
  5. Pour 2 cups of whipping cream into the empty mixing bowl and beat on medium for 1 minute
  6. Add 1 tablespoon of icing sugar into whip cream and beat until the cream reaches stiff peaks
  7. Combine both mixtures into one bowl and beat on medium until smooth. Do not over whisk/ beat
  8. Set aside or place in fridge

Topping:

  1. Place frozen raspberries in a saucepan with water and sugar and bring to simmer on medium high heat
  2. Once mixture comes to a simmer lower the heat to maintain the simmer and gently cook, whisking frequently
  3. Cook for 10 minutes, continually whisking until raspberries have broken down
  4. Strain out seeds and leave remaining mixture to cool in fridge for 20-30 minutes

 Graham Cracker Bottom:

  1. In a large bowl place graham cracker crumbs and brown sugar and stir together
  2. Melt butter in microwave for 30 seconds and pour over graham crack crumbs and brown sugar mix
  3. Evenly distribute mixture into jars and pat down with a spoon or paper towel

Assembly:

  1. For easy assembly use either an icing pipe bag or ziploc with cut slot to add cream cheese into jars
  2. Once graham cracker bottom is in jars, pat down and add cream cheese mix evenly on top
  3. Pour raspberry topping over cream cheese
  4. Place in fridge and store up to 5 days
  5. Remove jars 30-40 minutes before consumption

 

 

Bernadette Maguire

Author Bernadette Maguire

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