I don’t know what it is about individual servings of almost anything that makes them so appealing to almost everybody. A big slice of cheesecake is always a treat, but when the same thing is served in a small container I feel like I have something that was made just for me and its all mine…I don’t have to share with anybody. I posted this NO-BAKE CHEESECAKE recipe several years ago and wanted to repost it in my new recipe format with new photographs and thought it would be fun to make little cheesecakes in a jar instead of the large cheesecake I usually make.
The cute LITTLE HALF-PINT JARS I used are manufactured by Kerr Glass Co. They hold approximately 3/4 cup of cheesecake filling.
This recipe made enough for 10 jars.
I love the unbaked cream cheese filling in this recipe because it has a texture that doesn’t resemble marshmallow fluff or fake whipped cream. It has substance to it and and a wonderful cream cheesy taste. This recipe was published in the food section of The Oregonian newspaper way back in the 1950’s and it was one of my mother’s favorites. It’s wonderful topped with any berry…especially RASPBERRIES.
- ½ cup melted butter
- 1-1/2 cup graham cracker crumbs
- ¼ cup hazelnut, finely chopped (or nut of your choice)
- ½ teaspoon cinnamon
- 5 egg yolks
- ½ cup sugar
- 1 cup whole milk
- 1 teaspoon vanilla
- zest from 1 lemon
- ¼ teaspoon salt
- 1 small envelope gelatin
- ½ cup cold water
- 2 8-ounce packages cream cheese, room temperature
- ½ cup sugar
- 1 pint whipping cream, whipped
- Fresh berries (I used raspberries, boysenberries, and strawberries)
- Berry jam or jelly
- 1 cup fresh berries
- 4 tablespoons water
- 1 tablespoon unflavored gelatin
- ¼ cup sugar
- Process graham crackers, nuts and cinnamon in a food processor until crumbly. Add melted butter and process an additional 15-20 seconds. Place 2 heaping tablespoons of crumbs (or enough to make a ½-inch crust on the bottom of the jar. Gently tamp down. Bake in a 325-degree oven for 10 minutes.
- Lightly beat egg yolks in a medium bowl. Add sugar, milk, vanilla, salt and lemon rind. Cook in a double boiler over simmering water until mixture has thickened and coats the back of a spoon. It will be the consistency of a thin custard. Do not let boiling water touch the bottom of the double boiler.
- Dissolve gelatin in ½ cup cold water. Add to the hot custard mixture and blend well. Let cool to room temperature DO NOT REFRIGERATE or mixture will be too thick to smoothly fold in cream cheese and whipped cream.
- Whip the cream cheese and sugar until thoroughly combined. Fold into cool custard.
- Whip cream until peaks form and fold into custard-cream cheese mixture.
- Divide filling equally among the jars.. Chill several hours or overnight.
- Warm raspberry jam or jelly until it is melted. Top cheesecakes with berries and drizzle the warm jelly over the fruit. Refrigerate until thoroughly chilled.
- Combine 1 cup berries with 2 tablespoons water, bring to a boil. Puree in a blender. Combine puree with sugar and bring to a boil. Sprinkle gelatin over 2 tablespoons water and let stand for 5 minutes, then add to heated fruit puree. Chill until SLIGHTLY thickened. Pour glaze over fruit topped cake and chill thoroughly.
- Garnish with whipped cream if desired.