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No Bake Cherry Cheesecake Jars

No bake cherry cheesecake jars are a favourite summer dessert. These jars are the indulgent, creamy summer fix you need. 
Print Recipe
Prep Time 20 minutes
Cherry Jam 10 minutes
Total Time 30 minutes
Course Dessert, Snack
Cuisine gluten free
Servings 4

Equipment

  • 4 250 ml jars with lids

Ingredients
  

Cherry Jam

  • 200 g cherries, pitted fresh or frozen
  • 2 tbsp maple syrup
  • 1 tsp lemon juice
  • 1 tsp cornstarch or tapioca starch
  • 2 tsp water
  • extra cherries for topping jars optional

For the Crust

  • 10 oreo cookies gluten free
  • 2 tbsp butter, melted

Filling

  • 85 g cream cheese, soft
  • 85 g condensed milk
  • 2 tsp lemon juice
  • 1 tsp lemon zest
  • 70 g whipped cream

Instructions
 

Cherry Jam

  • To a medium saucepan add cherries, maple syrup, and lemon juice and cook over medium heat for 5 minutes
  • In a cup make a paste with the cornstarch and water. Stir the paste into the cherry mixture while constantly stirring for another 4 to 5 minutes, until lightly thickened.

Make the Crust

  • In a blender crush the Oreo cookies and then mix in melted butter.
  • Divide evenly between the 4 jars and press the crumbs into the bottom of each jar. Save some crumbs for sprinkling on top if desired.

Make the Filling

  • In a blender, add cream cheese, condensed milk, lemon zest and lemon juice. Blend until smooth and creamy
  • In a medium bowl whip the cream until stiff peaks form
  • Fold the whipped cream into the cream cheese mixture.

Assemble

  • On top of the crumb base add about a tablespoon of the filling mixture, then some jam and repeat the layers again.
  • Cover and refrigerate for at least 6 hours, or overnight.
  • Serve with freshly sliced cherries and store any leftovers, covered and in the fridge for 2 to 3 days.
Keyword Cheesecake Jars, Cherry Cheesecake, Cherry Cheesecake Jars, gingerbread cheesecake, Gluten free Cheesescake