Cheesecake just happens to be a subject that I am more than familiar with because it’s one of my families favorite desserts. I have baked cheesecakes for almost as long as I can remember, my mom taught me years ago, and I have made all kinds of flavors throughout the years. However, there are occasions when baking isn’t always the most satisfying; like today when the temperatures are going to reach 87 degrees at the coast. A no-bake dessert option seems to please the baker in me with pretty delicious results.
Cheesecake in a jar couldn’t be more easy to prepare by whipping up cream cheese and sugar with no eggs, so there is no need to bake. Layers of graham cracker crumbs and fresh summer berries are sandwiched between this tangy cream, a mini trifle of sorts. The individual portion seems to be a fun fit on a warm summer evening after dinner, it’s nice to have a sweet treat at the end of the busy day.
8 ounces light cream cheese or Neufchatel
1/4 cup honey
zest of 1 orange
2 tablespoons heavy cream
1 pint fresh blueberry, washed
4 large graham crackers
1. In a stand mixer or large bowl, mix together cream cheese and honey on low speed for 4 minutes. Add orange zest and heavy cream, mix again for 1 minute, set aside.
2. Place graham crackers in a baggy and crush with a rolling pin. Place 2 tablespoons graham cracker crumbs into bottom of each jar with fitted lid. Add 1/4 cup blueberries and 1/4 of cream cheese mixture to each jar.
3. Top with 1 tablespoon of graham cracker crumbs and remaining blueberries. Seal jars and chill, until ready to serve. Enjoy!