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Creamy No-Bake Strawberry Cheesecake Jars Recipe with Blueberry Compote

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A quick and easy no-bake dessert featuring creamy strawberry cheesecake in jars topped with a vibrant blueberry compote. Perfect for summer gatherings or a sweet treat without the oven heat.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets, crushed finely)
  • 5 tbsp unsalted butter, melted
  • 2 tbsp granulated sugar (for crust)
  • 8 oz cream cheese, softened to room temperature
  • ½ cup granulated sugar (for filling)
  • 1 tsp pure vanilla extract
  • 1 cup heavy whipping cream, chilled
  • 1 cup fresh strawberries, finely chopped
  • 1 cup fresh or frozen blueberries
  • 2 tbsp granulated sugar (for compote)
  • 1 tbsp fresh lemon juice
  • 1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening)

Instructions

  1. Prepare the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until the mixture looks like wet sand. Divide evenly between your jars (about 2 tbsp per jar) and press down firmly with the back of a spoon to create a compact base. Chill in the fridge while you prepare the filling (about 10 minutes).
  2. Make the blueberry compote: In a small saucepan over medium heat, add blueberries, sugar, and lemon juice. Cook gently, stirring occasionally until the berries release juice and the mixture starts to thicken (around 8-10 minutes). If thicker compote is desired, stir in the cornstarch slurry and cook another minute. Remove from heat and let cool to room temperature.
  3. Whip the cream: In a chilled bowl, beat the heavy whipping cream with an electric mixer until soft peaks form. Set aside.
  4. Prepare the cheesecake filling: In a separate large bowl, beat the softened cream cheese with sugar and vanilla until totally smooth with no lumps. Gently fold in the whipped cream using a spatula, taking care not to deflate the air. Fold in the chopped strawberries last.
  5. Assemble the jars: Spoon or pipe the cheesecake filling evenly over the chilled crust in each jar (about ½ cup per jar). Smooth the tops with the back of a spoon.
  6. Add the compote: Spoon a generous layer of blueberry compote on top of the cheesecake filling. Chill the jars for at least 3 hours, preferably overnight, to let the flavors meld and the filling firm up.
  7. Serve: Garnish with fresh mint leaves or a few whole berries for an extra pop of color and freshness before serving.

Notes

Softening cream cheese to room temperature is crucial to avoid lumps. Whip cream to soft peaks for best texture. Cook blueberry compote on moderate heat to avoid burning. Chill jars for at least 3 hours or overnight for best flavor and texture. Use a piping bag for neat layering. Frozen berries can be used after thawing and draining excess liquid. For dairy-free, substitute cream cheese with vegan cream cheese and heavy cream with coconut cream.

Nutrition

Keywords: no-bake cheesecake, strawberry cheesecake jars, blueberry compote, easy dessert, summer dessert, no oven dessert, creamy cheesecake

Find it online: https://prismtaste.com/creamy-no-bake-strawberry-cheesecake-jars-recipe-with-blueberry-compote-easy-and-delicious/