Raspberry Cheesecake Jars

 

No Bake Cheesecake in a Jar: Cookies Cupcakes and Cardio Recipe

Video taken from the channel: Cookies Cupcakes and Cardio


 

STRAWBERRY Cheesecakes in a Jar Recipe / Kiwanna’s Kitchen

Video taken from the channel: Kiwanna’s Kitchen


 

No Bake Strawberry Cheesecake Cups|Easy dessert in 5 mins

Video taken from the channel: Full Kitchen


 

No Bake Oreo Cheesecake Jars Recipe

Video taken from the channel: Manal Shaikh


 

3 No-Bake CHEESECAKES in Jars!!! #Blueberry #Raspberry #PeachMango

Video taken from the channel: Tatak Delish


 

No-Bake Strawberry Cheesecake in Jars

Video taken from the channel: Chef Sheilla


 

Recipe: How to Make Raspberry Cheesecake Jars | #HarvestDay | Oprah Online

Video taken from the channel: OWN


 

No Bake Cheesecake in a Jar: Cookies Cupcakes and Cardio Recipe

Video taken from the channel: Cookies Cupcakes and Cardio


 

STRAWBERRY Cheesecakes in a Jar Recipe / Kiwanna’s Kitchen

Video taken from the channel: Kiwanna’s Kitchen


 

No Bake Strawberry Cheesecake Cups|Easy dessert in 5 mins

Video taken from the channel: Full Kitchen


 

No Bake Oreo Cheesecake Jars Recipe

Video taken from the channel: Manal Shaikh


 

No-Bake Strawberry Cheesecake in Jars

Video taken from the channel: Chef Sheilla


 

3 No-Bake CHEESECAKES in Jars!!! #Blueberry #Raspberry #PeachMango

Video taken from the channel: Tatak Delish


 

Recipe: How to Make Raspberry Cheesecake Jars | #HarvestDay | Oprah Online

Video taken from the channel: OWN


Layer in each jar: 6–7 raspberries, 2 tablespoons of cheesecake filling, and 2 tablespoons of crushed graham crackers. Repeat to fill the jar, then repeat with the remaining five jars. Using an electric mixer, combine the cream cheese, honey, milk and lemon zest until smooth.

2. Layer in each jar: 6-7 raspberries, 2 tablespoons of cheesecake filling, and 2 tablespoons of crushed graham crackers. Repeat to fill the jar, then repeat with the remaining five jars. Let the raspberries sit with 1 T sugar while you prep the other ingredients.

In a mixing bowl or high powered blender, beat together the cream cheese, sugar, vanilla, and lemon juice until well-combined and creamy. Add in 1 cup of the raspberries and mix to break down the raspberries (and turn your cheesecake pink)!Spoon about 2 tablespoons into each jar – it should be enough to fill the jar just below the top (save a little room for those fresh raspberries!).

Bake in a shallow pan of water, being careful not to get water in the jars, for 25-30 minutes. Centers will set. Cool and refrigerate completely. Raspberry Cheesecake Bars. Recipe by Olha7397.

If your family is a cheesecake family, then you must try this recipe. It’s just like cheesecake, but easier to make and serve. No water bath is required, you don’t need a springform pan, and you end up with pretty squares. Blueberries or blackberries may be substituted for the raspberries if. Ingredients.

1 cup all-purpose flour. 1 cup finely chopped pecans. 1/3 cup packed brown sugar.

1/4 teaspoon ground cinnamon. 1/4 teaspoon salt. 1/3 cup cold butter.

1 jar (12 ounces) seedless raspberry. Cheesecake Jar Filling Ingredients. Heavy Cream: Whip into stiff peaks. Set aside.

Block Cream Cheese: Use full-fat block cream cheese, not cream cheese spread. I recommend this for all of my no-bake and baked cheesecake recipes, including mini cheesecakes and white chocolate raspberry cheesecake bars. Sugar: Sugar sweetens the cheesecake jars. Fold in whipped cream and chopped berries, and divide evenly among jars (about 1/2 cup each).

Top each with a 2 berry halves and cover with lids. Chill at least 2. I highly recommend changing into something less white when you eat these Raspberry Cheesecake Bars.

That berry juice is NOT washing out. These bars are the perfect dessert for when you want cheesecake but don’t want to wait a day and a half to eat it. Regular cheesecake. Spoon graham cracker crumbs into the jars.

Top with cheesecake batter, raspberries, and jam, alternating red layers with cheesecake batter. Refrigerate for at.

List of related literature:

Spread raspberries in a single layer on a large rimmed baking sheet lined with parchment paper; freeze.

“The All New Ball Book Of Canning And Preserving: Over 350 of the Best Canned, Jammed, Pickled, and Preserved Recipes” by Ball Home Canning Test Kitchen
from The All New Ball Book Of Canning And Preserving: Over 350 of the Best Canned, Jammed, Pickled, and Preserved Recipes
by Ball Home Canning Test Kitchen
TI Incorporated Books, 2016

To give the raspberry layer extra flavor, we soak whole raspberries in a vanilla syrup for several hours and then strain and crush the berries.

“Flour, Too: Indispensable Recipes for the Cafe's Most Loved Sweets & Savories” by Joanne Chang, Michael Harlan Turkell
from Flour, Too: Indispensable Recipes for the Cafe’s Most Loved Sweets & Savories
by Joanne Chang, Michael Harlan Turkell
Chronicle Books LLC, 2013

Put the cream cheese, the 12 ounces of raspberries, and the agave nectar, lemon zest, and lemon juice in a food processor or blender.

“Artisan Vegan Cheese: From Everyday to Gourmet” by Miyoko Schinner
from Artisan Vegan Cheese: From Everyday to Gourmet
by Miyoko Schinner
Book Publishing Company, 2013

If you are unable to use your raspberries immediately, spread them on paper towels on a baking sheet and refrigerate them, uncovered, until you are ready to use them.

“The Blue Chair Jam Cookbook” by Rachel Saunders
from The Blue Chair Jam Cookbook
by Rachel Saunders
Andrews McMeel Publishing, 2010

Plan to make this when you can find good quality raspberries.

“The Kosher Baker: Over 160 Dairy-Free Recipes from Traditional to Trendy” by Paula Shoyer
from The Kosher Baker: Over 160 Dairy-Free Recipes from Traditional to Trendy
by Paula Shoyer
Brandeis University Press, 2010

Combine the crushed raspberries, water, and pectin in a large stainless-steel or enameled saucepan, stirring to blend the pectin.

“Ball Canning Back to Basics: A Foolproof Guide to Canning Jams, Jellies, Pickles, and More” by Ball Home Canning Test Kitchen
from Ball Canning Back to Basics: A Foolproof Guide to Canning Jams, Jellies, Pickles, and More
by Ball Home Canning Test Kitchen
Oxmoor House, Incorporated, 2017

IT TAKES just 5 minutes to make this raspberry coulis, but what you get packs a lot of flavor.

“Baking: From My Home to Yours” by Dorie Greenspan
from Baking: From My Home to Yours
by Dorie Greenspan
HMH Books, 2013

For the filling, place the raspberries, strawberries, and blueberries in a glass or ceramic pie plate.

“The Ultimate Guide to Keto Baking: Master All the Best Tricks for Low-Carb Baking Success” by Carolyn Ketchum
from The Ultimate Guide to Keto Baking: Master All the Best Tricks for Low-Carb Baking Success
by Carolyn Ketchum
Victory Belt Publishing, 2019

While I’ve used them to garnish a layer cake, a cream pie, and a crème roll, this recipe is my favorite way to enjoy fresh strawberries.

“Keto Gatherings” by Kristie Sullivan
from Keto Gatherings
by Kristie Sullivan
Victory Belt Publishing, 2018

The filling for our raspberry streusel bar recipe also needed complementary textures: good raspberry preserves made the filling sweet and viscous, while fresh raspberries—lightly mashed for easier spreading—combined with the preserves to produce a bright, well­rounded flavor and perfectly moist consistency.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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64 comments

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  • I love this idea and the great work on decorating them. I was wondering if adding white chocolate would work well or destroy the recipe…

  • Hi! Just wanna ask if you sterilize the bottlee/jar? And do you also do the canning for this dessert? How about the shelf life? Hoping for your response! Please? Thank you. ��

  • I really enjoyed watching, I’m always down for learning a new technique in doing thing…Thanks for sharing! Stay safe and be blessed.

  • I made this recipe and it was so light and delicious! If i wanted to make it in an 8-10 inch pan, what amount of the ingredients should i use?

  • U r simply the best, u make any recipe soo easy and it makes it so easy for us to follow thank you soo much. Please stay like this

  • I wanted to ask a question. Why doesn’t this recipe have vanilla extract? Does it give it too much sweetness? Just wanted to to know.

  • Wow! Thank you for this. I’ll definitely try this at home. Btw, may I ask what’s the shelf life of the finish product? Thank you! ��

  • May I ask, what speed was your hand mixer on for beating stiff peaks and how long did it take? I always have a huge issue with beating stiff peaks:(

  • This is really when you barely have stuff in the house. Minimal amounts and that craving is satisfied. I’d put lemon or lime juice in the cream mixture if I didnt have strawberries.

  • I made this recipe and it was so light and delicious! If i wanted to make it in an 8-10 inch pan, what amount of the ingredients should i use?

  • Hi!, did you used cold heavy whipping cream?, and also can I omit the lemon juice?, what’s the purpose of lemon juice anyway?, Thank you and more powers!:)

  • This is really when you barely have stuff in the house. Minimal amounts and that craving is satisfied. I’d put lemon or lime juice in the cream mixture if I didnt have strawberries.

  • seems simple enough to make and looks simple enough to put into my tummy, Yummy! thank you for sharing my friend and have a great day

  • Made this recipe and the cream cheese started to curdle when i put the lemon juice. After adding the heavy cream, my cream cheese mixture is lumpy and curdle more. what did i do wrong

  • I have a wedding shower and I am planning on making these can I do them 2 weeks before and freeze them? what would be the best way of me doing it before the wedding shower date

  • I’m so excited to make one. Will enroll in culinary and baking classes by next month. This will be the first on the lists that I’ll be making. Inspired by @Cookies Cupcakes and Cardio  Been watching your videos. Staying up late at night (honestly, until morning, lol).

  • HELLO! �� i wanted to make a whole cake using this recipe, may i know is it possible? �� what’s the size of cake pan i should use? ��

  • Do we have to put the jars in the fridge after we’ve finished preparing them with all of the ingredients? Or do we just eat it that way? Usually takes cheescakes a prety long while in the fridge to be done

  • Thanks for the great video! I JUST made it for some family and they all loved it. And to the person asking if the cinnamon mattered, I barely tasted it at all.

  • Do we have to put the jars in the fridge after we’ve finished preparing them with all of the ingredients? Or do we just eat it that way? Usually takes cheescakes a prety long while in the fridge to be done

  • Thanks for the great video! I JUST made it for some family and they all loved it. And to the person asking if the cinnamon mattered, I barely tasted it at all.

  • So far, every no bake cheesecake I’ve done doesn’t turn out as good as I expected. I really think this one will work out great though:) Will definitely try this out:D

  • Hi can u help me? Please!Can I mix the whipping cream separately and then add it to the cream cheese and lemon juice mixture?Also, can u suggest good cream cheese blocks?

  • Hi! iyong ARLA Heavy Cream po ba ninyo ay same po sa ARLA Full Cream?
    Puro ARLA Full Cream lang po kasi nakikita ko sa groceries and bake shops. Thanks!

  • Hi! Just wanna ask if you sterilize the bottlee/jar? And do you also do the canning for this dessert? How about the shelf life? Hoping for your response! Please? Thank you. ��

  • I love this idea and the great work on decorating them. I was wondering if adding white chocolate would work well or destroy the recipe…

  • I don’t have heavy whipping cream. I just have whipping cream. Can I still use it and make this recipe? Please reply… it’s URGENT

  • Hi!, did you used cold heavy whipping cream?, and also can I omit the lemon juice?, what’s the purpose of lemon juice anyway?, Thank you and more powers!:)

  • Hi! iyong ARLA Heavy Cream po ba ninyo ay same po sa ARLA Full Cream?
    Puro ARLA Full Cream lang po kasi nakikita ko sa groceries and bake shops. Thanks!

  • how did u come up with this recipe and all the other ones they are so cool.I wish I can make some of these recipes but our oven doesn’t work at least cheesecakes don’t need to be baked

  • Wow! Thank you for this. I’ll definitely try this at home. Btw, may I ask what’s the shelf life of the finish product? Thank you! ��

  • Hi. I would like to ask how many hours will the cheesecake last if not refrigerated especially if it is needed to shipped for 24hrs. I hope you can answer my question.

  • Hi can u help me? Please!Can I mix the whipping cream separately and then add it to the cream cheese and lemon juice mixture?Also, can u suggest good cream cheese blocks?

  • Hey Jenn! 
    Would it be easier to add the white sugar before the whipping cream is mixed?
    My hand mixer seems crazy powerful, on the lowest setting it’s still silly fast, so when i put the sugar in after the cream had mixed, it started flying everywhere!

    The cheesecake tasted amazing, but was just wondering, if it mattered about when i put in the white sugar next time?
    Thanks! X

  • Omg!!!������these was absolutely yummy in taste. The recipe was easy to follow and I refrigerated it for few hours which even made it chilled����thanks for the content��

  • I wanted to ask a question. Why doesn’t this recipe have vanilla extract? Does it give it too much sweetness? Just wanted to to know.

  • I don’t have heavy whipping cream. I just have whipping cream. Can I still use it and make this recipe? Please reply… it’s URGENT

  • I really enjoyed watching, I’m always down for learning a new technique in doing thing…Thanks for sharing! Stay safe and be blessed.

  • Loveit! Thank you so much for sharing this, never thought that making cheesecake would be easy! I’ll definitely try doing this at home!!! Thanks!!!

  • Cravingsssssss!!!!! Gagawa po tlga ko nito ����������

    Ask ko lng po anu pong pwedeng alternative ng sour cream? Pwede po b yogurt??? Hehehe or kahit po walang sour cream?

  • HELLO! �� i wanted to make a whole cake using this recipe, may i know is it possible? �� what’s the size of cake pan i should use? ��

  • Dear I often make this cheesecake from many recipes but I often find I problem,sometimes my batter becomes curdling when I mix the cream or the batter becomes loose which doesn’t set easily,ingredients r so simple,room temperature cheese,caster suger,lemon juice and 35% fat content whipping cream
    So can u tell me why its happening
    Bcoz I love this desert

  • I have a wedding shower and I am planning on making these can I do them 2 weeks before and freeze them? what would be the best way of me doing it before the wedding shower date

  • U r simply the best, u make any recipe soo easy and it makes it so easy for us to follow thank you soo much. Please stay like this

  • Made this recipe and the cream cheese started to curdle when i put the lemon juice. After adding the heavy cream, my cream cheese mixture is lumpy and curdle more. what did i do wrong

  • So far, every no bake cheesecake I’ve done doesn’t turn out as good as I expected. I really think this one will work out great though:) Will definitely try this out:D

  • Those look amazing!! There so pretty!! You did a wonderful job!! Thanks so much for sharing. love this video, What a perfect treat for the summer!! ��❤️��

  • Great recipe thank you, made it keto style with erythritol instead of sugar and almond flour toasted over stove for the gram cracker crust, turned out perfectly! Thank you for the recipe! ❤️

  • INGREDIENTS
    Crust

    2 cups Ground Grahams
    1/2 cup Unsalted Butter, melted
    Cheesecake

    450 grams Cream Cheese
    1 1/2 cups Whipping Cream
    1 1/2 cups Caster Sugar
    1 teaspoon Lemon Zest
    Strawberry Compote

    400 grams Fresh Strawberries, cut into small dice
    1/4 cup Water
    1/2 cup Caster Sugar
    1 teaspoon Lemon Juice
    6 pieces Strawberries, cut into halves
    12 pieces Jars (4oz), sterilized
    PROCEDURE

    Combine the melted butter and ground Grahams in a bowl until the Grahams are moistened.
    Place about 2 tablespoons of the Grahams mixture into the jars.
    Refrigerate the jars until ready to use.
    Using a hand mixer, beat the cream cheese until smooth.
    Add the sugar and continue beating until creamy and smooth.
    Add the whipping cream but make sure you fold it into the mixture first before turning the mixer to avoid splatters. Continue to beat until the mixture is light, fluffy and smooth.
    Place the cheesecake mixture into a piping bag, and cut the tip with a 1/2 inch hole.
    Pipe about 1/4 cup of the cheesecake mixture into each jar. Make sure you leave a space for the strawberry compote, so don’t overfill the jars.
    Put the cheesecake in the fridge for 1-2 hours to set.
    In the meantime, add the strawberries, water and sugar in a small saucepan. Mix until the sugar is dissolved.
    Turn on the heat to medium and simmer until the sauce thickens, it will take about 10-15 minutes.
    Add the lemon juice and simmer for another minute. Once the strawberry compote is thickened, remove from heat and let it cool to room temperature.
    Add about 2 tablespoons of the strawberry compote mixture on top of the cheesecake. Cover the jars and refrigerate until ready to serve.

  • Loveit! Thank you so much for sharing this, never thought that making cheesecake would be easy! I’ll definitely try doing this at home!!! Thanks!!!

  • Omg!!!������these was absolutely yummy in taste. The recipe was easy to follow and I refrigerated it for few hours which even made it chilled����thanks for the content��

  • INGREDIENTS
    Crust

    2 cups Ground Grahams
    1/2 cup Unsalted Butter, melted
    Cheesecake

    450 grams Cream Cheese
    1 1/2 cups Whipping Cream
    1 1/2 cups Caster Sugar
    1 teaspoon Lemon Zest
    Strawberry Compote

    400 grams Fresh Strawberries, cut into small dice
    1/4 cup Water
    1/2 cup Caster Sugar
    1 teaspoon Lemon Juice
    6 pieces Strawberries, cut into halves
    12 pieces Jars (4oz), sterilized
    PROCEDURE

    Combine the melted butter and ground Grahams in a bowl until the Grahams are moistened.
    Place about 2 tablespoons of the Grahams mixture into the jars.
    Refrigerate the jars until ready to use.
    Using a hand mixer, beat the cream cheese until smooth.
    Add the sugar and continue beating until creamy and smooth.
    Add the whipping cream but make sure you fold it into the mixture first before turning the mixer to avoid splatters. Continue to beat until the mixture is light, fluffy and smooth.
    Place the cheesecake mixture into a piping bag, and cut the tip with a 1/2 inch hole.
    Pipe about 1/4 cup of the cheesecake mixture into each jar. Make sure you leave a space for the strawberry compote, so don’t overfill the jars.
    Put the cheesecake in the fridge for 1-2 hours to set.
    In the meantime, add the strawberries, water and sugar in a small saucepan. Mix until the sugar is dissolved.
    Turn on the heat to medium and simmer until the sauce thickens, it will take about 10-15 minutes.
    Add the lemon juice and simmer for another minute. Once the strawberry compote is thickened, remove from heat and let it cool to room temperature.
    Add about 2 tablespoons of the strawberry compote mixture on top of the cheesecake. Cover the jars and refrigerate until ready to serve.

  • seems simple enough to make and looks simple enough to put into my tummy, Yummy! thank you for sharing my friend and have a great day

  • Hey Jenn! 
    Would it be easier to add the white sugar before the whipping cream is mixed?
    My hand mixer seems crazy powerful, on the lowest setting it’s still silly fast, so when i put the sugar in after the cream had mixed, it started flying everywhere!

    The cheesecake tasted amazing, but was just wondering, if it mattered about when i put in the white sugar next time?
    Thanks! X

  • Hey Guys.. I’m sharing with y’all of how I make my Homemade Mini Strawberry Cheesecakes.. This is right on time, for Summertime Desserts…If y’all decide to make these… Tag me on IG.. I would Love to see them! Also I forgot to show of me adding the Cream Cheese… But I did Lol…
    The FULL Recipe is in the Description Box..
    Thank you for Watching!��

  • how did u come up with this recipe and all the other ones they are so cool.I wish I can make some of these recipes but our oven doesn’t work at least cheesecakes don’t need to be baked

  • Those look amazing!! There so pretty!! You did a wonderful job!! Thanks so much for sharing. love this video, What a perfect treat for the summer!! ��❤️��

  • May I ask, what speed was your hand mixer on for beating stiff peaks and how long did it take? I always have a huge issue with beating stiff peaks:(

  • I’m so excited to make one. Will enroll in culinary and baking classes by next month. This will be the first on the lists that I’ll be making. Inspired by @Cookies Cupcakes and Cardio  Been watching your videos. Staying up late at night (honestly, until morning, lol).

  • Cravingsssssss!!!!! Gagawa po tlga ko nito ����������

    Ask ko lng po anu pong pwedeng alternative ng sour cream? Pwede po b yogurt??? Hehehe or kahit po walang sour cream?

  • Hey Guys.. I’m sharing with y’all of how I make my Homemade Mini Strawberry Cheesecakes.. This is right on time, for Summertime Desserts…If y’all decide to make these… Tag me on IG.. I would Love to see them! Also I forgot to show of me adding the Cream Cheese… But I did Lol…
    The FULL Recipe is in the Description Box..
    Thank you for Watching!��

  • Great recipe thank you, made it keto style with erythritol instead of sugar and almond flour toasted over stove for the gram cracker crust, turned out perfectly! Thank you for the recipe! ❤️

  • Dear I often make this cheesecake from many recipes but I often find I problem,sometimes my batter becomes curdling when I mix the cream or the batter becomes loose which doesn’t set easily,ingredients r so simple,room temperature cheese,caster suger,lemon juice and 35% fat content whipping cream
    So can u tell me why its happening
    Bcoz I love this desert

  • Hi. I would like to ask how many hours will the cheesecake last if not refrigerated especially if it is needed to shipped for 24hrs. I hope you can answer my question.