Mini No-Bake Cheesecakes
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Mini No-Bake Cheesecakes
Photography by Yvonne Duivenvoorden
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 566566 cal |
| pro | 7 g7g pro |
| total fat | 42 g42g total fat |
| sat. fat | 26 g26g sat. fat |
| carb | 42 g42g carb |
| fibre | 1 g1g fibre |
| chol | 137 mg137mg chol |
| sodium | 275 mg275mg sodium |
| potassium | 164 mg164mg potassium |
| % RDI: | - |
| calcium | 99 calcium |
| iron | 99 iron |
| vit A | 4444 vit A |
| vit C | 77 vit C |
| folate | 88 folate |
These mini-cheesecakes are served in 1/2-cup canning jars at Charcut Roast House, a popular Calgary eatery that specializes in charbroiled and rotisserie meats and charcuterie. Chef, owner and “Top Chef Canada” finalist Connie DeSousa shared this simple dessert recipe. In season, try substituting chopped fresh fruit or whole berries for the preserves.
Ingredients
- 1/2 vanilla bean 1/2 vanilla bean
- 3/4 cup whipping cream 3/4 cup whipping cream
- 1/4 cup icing sugar 1/4 cup icing sugar
- 1/2 tsp vanilla 1/2 tsp vanilla
- 1-1/4 cups cream cheese , (about one and one-quarter 8 oz/250 g pkgs), softened1-1/4 cups cream cheese, (about one and one-quarter 8 oz/250 g pkgs), softened
- 1/4 cup graham cracker crumbs 1/4 cup graham cracker crumbs
- 1/2 cup fruit preserves 1/2 cup fruit preserves
Preparation
Slit vanilla bean lengthwise; scrape out seeds. In bowl, combine seeds, whipping cream, icing sugar and vanilla; beat until soft peaks form. Set aside in refrigerator.
In separate bowl, beat cream cheese until smooth, scraping down side of bowl; fold in whipped cream one-third at a time.
Divide half of the cheese mixture among four 1/2-cup canning jars; top with graham crumbs and half of the fruit preserves. Top with remaining cheese mixture and fruit preserves. Cover and refrigerate until chilled, about 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)
In separate bowl, beat cream cheese until smooth, scraping down side of bowl; fold in whipped cream one-third at a time.
Divide half of the cheese mixture among four 1/2-cup canning jars; top with graham crumbs and half of the fruit preserves. Top with remaining cheese mixture and fruit preserves. Cover and refrigerate until chilled, about 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)
Source : Canadian Living Magazine: November 2011
- Keywords : Dessert; Fall; Cream; Vanilla; Cream cheese; Graham cracker;
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