Are you ready to impress your guests with a show-stopping dessert? This No Bake Raspberry Cheesecake in a Jar is the perfect combination of creamy, fruity, and crunchy layers that will leave everyone craving for more. Not only is it incredibly delicious, but it’s also easy to make and doesn’t require an oven. Ideal for summer gatherings or whenever you want a delightful treat without the fuss. Let’s dive into this sensational recipe!
Ingredients
For the Crust:
- 120 g oat cookies
- 50 g butter
For the Raspberry Compote:
- 250 g raspberries
- 1/2 tsp ground vanilla
- 1 tsp cornstarch
- 30 g powdered sugar
- 1 tbsp lemon juice
- Extra raspberries and fresh mint for decoration
For the Cheesecake Cream:
- 3 sheets of gelatin
- 150 g plain cream cheese
- 250 g yogurt
- 50 g sugar
- 1 organic lemon, juice and zest
Instructions
- Prepare the Crust:
Place the oat cookies in a freezer bag and crush them roughly using a rolling pin. Melt the butter and mix it with the cookie crumbs in a bowl. Distribute the mixture evenly among 4 jars and press it down to form a smooth base. - Make the Cheesecake Cream:
Soak the gelatin in cold water. In a bowl, combine the cream cheese, yogurt, and sugar. Zest half of the washed lemon into the mixture and stir well. Squeeze the lemon juice into a small pot and warm it up. Squeeze the water out of the gelatin and dissolve it in the warm lemon juice, stirring well. Mix this gelatin mixture into the cheese mixture. Distribute this mixture evenly over the 4 jars and refrigerate for 3-4 hours. - Prepare the Raspberry Compote:
Mix the raspberries, cornstarch, sugar, vanilla, and lemon juice in a pot. Heat the mixture and bring it to a brief boil. If desired, strain the mixture through a sieve to remove the seeds. Let it cool. - Assemble the Dessert:
Remove the jars from the refrigerator and distribute the raspberry compote over the cheesecake layer. If there is too much compote, do not fill the jars completely; serve the extra compote separate .Decorate with whole raspberries and mint leaves.
