RECIPE: Mason Jar No-Bake Lemon Cheesecake

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess.

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: mascarpone cheese

Ricotta is lighter and lower in fat.

digestive biscuits

🥗Healthier: oatmeal cookies

💰Cheaper: graham crackers

Oatmeal cookies provide a healthier base.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey offers natural sweetness with a unique flavor.

Gather all ingredients and containers for the recipe.

Crush graham crackers using a rolling pin until they resemble fine crumbs.

Melt 11 tablespoons of unsalted butter and mix with 2 tablespoons of sugar until dissolved.

Combine the crushed graham crackers with the butter and sugar mixture until it resembles wet sand.

Place one heaping tablespoon of the graham cracker mixture into each mason jar and press down using a tamper or spoon.

Refrigerate the jars with the graham cracker crust while preparing the filling.

In a stand mixer, add softened cream cheese and mix until smooth, scraping down the sides as needed.

Gradually add sweetened condensed milk to the cream cheese, mixing until fully incorporated.

Add lemon juice and vanilla to the cream cheese mixture and blend until super smooth.

Transfer the cream cheese filling to a large ziplock bag, removing excess air and cutting a 1/2 inch slit in one corner.

Pipe the cream cheese filling into the jars until just below the rim, tapping the jars to settle the filling.

Top each jar with a thin layer of lemon curd, spreading it to cover the cheesecake filling completely.

Put the lids on the jars and refrigerate for at least a couple of hours before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens