No-bake cheesecake mix
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Graham cracker crust and a whipped cream cheese filling layered in half-pint jars. They chill for a few hours and make six individual cheesecakes, topped just before serving.
Ingredients
Crust
- 1 cup graham cracker crumbs (can use gluten-free) about 7 full crackers
- 3 tablespoons melted butter
- 1 tablespoon sugar optional
Filling
- 2 8 oz blocks cream cheese softened
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice optional
- 1 cup cold heavy whipping cream
Optional toppings
- Fresh fruit pie filling crushed cookies, caramel or chocolate drizzle
Equipment
- mixing bowl
- mason jars
Directions
- Crust: stir together the crumbs, butter, and sugar, then press 2–3 tablespoons firmly into the bottom of each jar.
- Filling: beat the cream cheese until smooth, then add the powdered sugar, vanilla, and lemon juice and mix until creamy. Whip the cold cream to stiff peaks and fold it in.
- Spoon or pipe the filling over the crust until the jars are about ¾ full, then smooth the tops.
- Seal and refrigerate for 2–4 hours, until set.
- Put toppings on just before serving.
Nutrition
Serving: 151g | Calories: 569kcal | Carbohydrates: 31g | Protein: 6.8g | Fat: 48g | Saturated Fat: 28g | Trans Fat: 1.6g | Cholesterol: 136mg | Sodium: 366mg | Potassium: 163mg | Fiber: 0.5g | Sugar: 22g | Vitamin A: 1601IU | Vitamin C: 0.2mg | Calcium: 112mg | Iron: 0.7mg
Nutrition is an estimate per serving from USDA FoodData Central, for 6 servings; graham cracker crumbs counted as graham crackers, cold heavy whipping cream counted as heavy cream. Brands and portions vary, so use it only as an approximation.
