No Bake Cranberry Cheesecake Jars
Well, say goodbye to Potluck Purgatory, at least the dessert side of town, because relief is here! These No Bake Cranberry Cheesecake Jars are the answer to your potluck prayers. See, they’re cheesecake (so, yum). They’re no bake (so, simple). They’re easy to transport AND pre-portioned (so, no spills all over your car or interrupting your fun to slice and serve). Most importantly, they taste like cheesecake heaven and are cute to boot! You can serve any no bake cheesecake in jars but these are topped with a cranberry compote that will knock your socks off! The tart-tart-tartness of the cranberries is mellowed by a simmer with sugar, lime zest, water and a cinnamon stick, so there’s tart, sweet and a little spice. Combine that with the creamiest of creamy cheesecake fillings and a buttery graham cracker crust and somebody get me a lighter and a cigarette (I don’t smoke. You shouldn’t either.) because I. Am. Done. Done with the foolishness of anything else other than getting my spoon to the bottom of that jar. Here’s what you need to know to make the perfect No Bake Cranberry Cheesecake Jars.
So, compote’s just a fancy way of saying cook some fruit with sugar and spices until it’s soft and thick. Fresh cranberries will cook until they burst and all their yummy juices will combine with the other flavors in the pot until you’re left with a thick, almost syrupy, delicious mess. (Think loose jelly or jam.) I’m always encouraging you to taste as you cook (clean spoons, no double dipping) and this recipe is no exception. Cranberries, on their own, can be slightly bitter and sharp. Taste your compote as it cooks to determine if you want or need to adjust sugar levels to suit your tastes. Remember the compote will continue to thicken as it cools so take it off the heat when it’s still slightly loose. Let it cool completely before assembling your cheesecakes. Even a slightly warm compote will melt your cheesecake filling.
A graham cracker crust is a perfect example of the beauty of simplicity. Simply stir your crumbs together with a little sugar and a (big) splash of melted butter and you’re ready to crust!! Line the bottom of your jars with a couple tablespoons of crust so you have a healthy layer to compliment your filling.
Start with cream cheese that’s been set out for 45 minutes to an hour to make sure it’s room temperature and soft. Cold, hard cream cheese won’t mix well and you’ll end up with a filling that’s lumpy instead of creamy and smooth as good cheesecake does. Let the mixer do its thing, mixing the cream cheese on its own for a minute or so before adding other ingredients, for optimum creamy-smoothness. (New word!) Add the powdered sugar and liquids gradually, with the mixer on low speed. They’ll incorporate better with the other ingredients and you (or your kitchen) won’t be covered in powdered sugar that’s been blown out of the bowl by an overzealous mixer on high speed.
Bottom line. Next time you draw the dessert straw (or you want something reallyreallyreally good), make these cheesecake jars. Keep in mind they’re just as easy to transport to your couch or bed as they are to a party! Happy Cheese-caking!
Use a microplane or small grater for the lemon zest. If the zest is small it will cook right into the compote. You won’t have to worry about fishing out large pieces of zest before assembling your cheesecakes.
Cool compote completely before using. Even a slightly warm compote will melt your filling.
Make sure the mouths of your jars are large enough for a spoon to fit inside. Nothing more frustrating than a No Bake Cranberry Cheesecake you can’t get to!
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Making a compote
Making a graham cracker crust
Mixing cheesecake filling