Cheesecakes in Jars

A recipe for Cheesecakes in Jars from the cookbook, Fabulous Food Boards! These easy no-bake cheesecakes are served in individual jars with chocolate, raspberries, and dulce de leche.

Course Dessert

Cuisine N/A

Keyword cheesecake, chocolate, cream cheese, dessert, dulce de leche, honey, raspberry

Prep Time 15

Cook Time 0

Resting Time: 2

Total Time 2 15

Servings 6 Cheesecakes

Ingredients

12 ounces (340 grams) cream cheese at room temperature
3 tablespoons granulated sugar
1 cup (235 milliliters) heavy cream
1 tablespoon fresh lemon juice
1/4 cup (85 grams) dulce de leche
2 tablespoons slivered almonds
1/2 teaspoon Maldon sea salt
1/4 cup (85 grams) chocolate fudge sauce
2 tablespoons mini chocolate chips
3 tablespoons honey plus more to drizzle
1 cup (125 grams) small raspberries

Instructions

Using an electric mixer, beat together the cream cheese and sugar in a large bowl until smooth.
Reduce the mixer speed to low and gradually add the heavy cream. Increase the speed to high and beat until thick and stiff, about 2 minutes.
Beat in the lemon juice.
Divide the batter among six 7- to 8-ounce (205 to 235 milliliter) squat bulb or tulip jars. Refrigerate for 2 hours.
To serve, spoon the dulce de leche over two of the jars and sprinkle with almonds and sea salt.
Spoon the chocolate fudge sauce over two of the jars and sprinkle with chocolate chips.
Spoon the honey over the two remaining jars and top with the raspberries, open sides down, and drizzle with additional honey.
Arrange on the serving board and serve immediately.