Mini Mason jar no-bake cheesecake made and served in tiny jars make an ideal dessert for a picnic, for camping, or as a fun treat for kids. Quick and easy.
Cuisine American, Canadian
Prep Time 15minutes
Total Time 15minutes
Author Flavour & Savour
Mason jars or small dessert glasses
1 1/3cupscookie crumbs,gluten-free if necessary
2tbspmelted butter or coconut oil
No-Bake Cheesecake filling
16ozlow-fat cream cheese,softened (2 bricks)
2cupsfirm Greek yogurt
1/2cupsugar,or Monkfruit sweetener with erythritol
fresh berries or other fruit for topping
Melt butter or coconut oil. Grind cookies in a food processor or with a rolling pin. Combine with butter or oil. Divide among 12 4-ounce Mason jars, pressing firmly into the bottom of the jar.
Beat cream cheese with firm Greek yogurt and sweeteners until well combined.
Spoon into jars. Top with fresh berries or fruit and refrigerate. If not serving the same day, top with lids, refrigerate and add fruit just before serving.
As an alternative to store-bought cookie crumbs, you can use ground almonds as the base for this dessert. Combine 1 1/3 cups of ground almonds with 2 tablespoons butter or coconut oil and 2 tablespoons of coconut sugar. Put the Mason jars on a baking sheet and bake for 12-15 minutes at 350°F. Cool completely before topping with the cheesecake mixture.Keep it Keto: Use my ground almond crust alternative described above and Monkfruit sweetener instead of sugar.