No Bake Chocolate Cheesecake Jars
Indulge your senses with these heavenly cheesecake jars, a perfect combination of velvety chocolate and sweet graham crackers covered in divine ganache.
Servings: 6 Jars
Calories: 897kcal
Equipment
Ingredients
- 1 cup Graham Cracker crumbs approx 8 sheets Graham Crackers
- ¼ cup butter melted
- 16 ounces cream cheese
- ¾ cup powdered sugar
- 2 cups heavy cream
Chocolate ganache
- 4 ounces semi-sweet chocolate finely chopped
- 4 ounces heavy cream
Garnish
- 6 Strawberries
Instructions
- To make the cookie crust, process the Graham Crackers in a food processor until crumbly (or add them to a ziplock bag and bash them up with a rolling pin).
- Add the melted butter and process again until combined. (It will look like wet sand.)
- Add two heaping tablespoons of Graham Cracker crumbs to each jar. Pack down so that the crumbs are in an even layer. Set aside.
- To make the cheesecake filling, put the cream cheese and powdered sugar into a large mixing bowl. Beat briefly until the cream cheese and powdered sugar are combined. Set aside.
- In a separate bowl, add the heavy cream and whisk until stiff peaks form.
- Add the whipped cream to the cream cheese mixture and fold together gently using a spatula. Set aside.
- To make the chocolate ganache, add finely chopped chocolate to a heatproof bowl.
- Pour the heavy cream into a small saucepan set over low heat. As soon as the cream comes to a simmer remove it from the heat and pour over the chopped chocolate. Let it sit for 5 minutes then, using a metal spoon or spatula, stir the mixture very slowly until it’s fully combined and uniform in color. The ganache will be thick and glossy.
- Add 4 heaping tablespoons of the chocolate ganache to the cheesecake mixture and fold gently until combined.
- Transfer the chocolate cheesecake mixture to a piping bag. Snip the end off with scissors then pipe the cheesecake mixture into the jars leaving a space at the top for the chocolate ganache.
- Add the remaining chocolate ganache to each jar filling them to the top.
- To decorate, add a strawberry to the top of each jar.
Video
Notes
- Since these cheesecakes are being served in jars they don’t require any setting time. They are super easy to make ahead and will firm up on refrigeration.
- If you’re not in the US or Canada digestive biscuits are the closest you will get to Graham Crackers.
- We recommend you use full-fat blocks of cream cheese (we used Philadelphia) for the best flavor. However, you can substitute low-fat cream cheese without any issues.
- We used heavy cream in this recipe. You can also use thawed frozen whipped topping. You will need 16 ounces for the cheesecake filling.
- If you don’t want to pipe the filling into the jars you can carefully add it using a spoon or cookie scoop.
- For the chocolate ganache, we recommend you use the best quality semi-sweet chocolate you can afford. If the ganache seizes (teightens up), set the bowl over a bain marie (a saucepan filled with a couple of inches of hot water) and and stir gently with a spatula until all the chocolate has melted. If it’s still seized you can add a teaspoon of boiling water and mix until the chocolate has melted.
Nutrition
Serving: 1 | Calories: 897kcal | Carbohydrates: 43g | Protein: 10g | Fat: 78g | Saturated Fat: 47g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Trans Fat: 0.3g | Cholesterol: 209mg | Sodium: 419mg | Potassium: 346mg | Fiber: 2g | Sugar: 31g | Vitamin A: 2707IU | Vitamin C: 8mg | Calcium: 165mg | Iron: 2mg
