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There are many wonderful things to be said about living in the middle of the country.  I realize that to many of you, the Midwestern Plains are regarded as little more than “fly-over” states, but I’m perfectly happy to call it home.  It’s lovely – peaceful and laid back, slow-paced and friendly.

Except, perhaps, when it’s over 100 degrees outside for the umpteenth day in a row, and it’s hardly rained at all and my beloved garden is wilting away before my very eyes.  It’s melt-your-mascara hot.  It’s eat-ice-cream-for-breakfast-lunch-and-dinner hot.  It’s ridiculous.

So, I’m pouting.  I’m pouting because it’s hot, I have no beach, and my suntan is already starting to fade.  And when I pout, I bake.  It’s lucky for my family that I pout a lot.

But needless to say, because it’s so HOT, I haven’t turned my oven on for a while now – which is why I was thrilled when I came across these cute little mason jars in the canning section of our grocery store.  I know that I just made No Bake Cheesecakes not too long ago, but I promise that this recipe is different.  This one is more like a parfait, but has a perfectly satisfying cheesecake flavor and you don’t even have to turn on your oven.

No Bake Cheesecake in a Jar

 

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Prep time

30 mins

Total time

60 mins

 

These quick and easy no-bake desserts are perfect for a hot summer day or anytime you want a no-fuss, delicious dessert! Enjoy! Recipe adapted from Martha Stewart

Serves: 12 cheesecakes

Ingredients

Filling Ingredients:

• 4 (8oz) packages cream cheese, room temperature
• 2 (14oz) cans sweetened condensed milk
• ¼ cup lemon juice (fresh squeezed if possible)
• 2 teaspoons vanilla extract

Crust Ingredients:

• 2 packages (20 sheets) graham crackers
• 12 Tablespoons melted butter
• ¼ cup sugar

Sour Cream Topping Ingredients:

• ½ cup sour cream
• ½ cup sugar
• 1 teaspoon vanilla

Instructions

1. Filling:
2. In the bowl of a stand mixer using the paddle attachment, beat all ingredients together until smooth and creamy.
3. Spoon into jars prepared with crust mixture (recipe below), and refrigerate for 1-2 hours until filling is set.
4. Crust:
5. In a food processor, crush graham crackers.
6. Add sugar and pulse to combine.
7. Slowly add melted butter and pulse until the mixture comes together and is moist.
8. Spoon evenly into 12 jars, and use a spoon or bottom of a shot glass to compact mixture slightly.
9. Sour Cream Topping and Garnishes:
10. Combine all ingredients and spoon a dollop on to the top of each cheesecake.
11. Top with blueberries, cherries, or any fruit you like.
12. Enjoy!

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