I have tons of coupons on Ball Jars that were screaming my name so I decided to use up some ingredients in my pantry and refrigerator for Raspberry Cheesecake No-Bakes in a Jar. Sure, I thought these would just taste ok but they were amazing and a perfect size for these 4 oz cute ball jars.
If you’re in charge of dessert for Thanksgiving or any other holiday, this is recipe you can whip up and put in the refrigerator to set without even getting up super early. These will need to set for about an hour before serving.
When adding in your graham cracker crust, don’t pack it in like you’d do with a cheesecake you’d bake. If you do that it will be harder to get out of the bottom.
I also chose to not beat the raspberries in with the cream cheese mixture and fold in instead. Besides raspberries are quite juicy and I wanted pieces of raspberries in my dessert. You can choose to do however you’d like.
I waited until I was ready to serve to add the whipped topping and a few fresh raspberries. Yeah, I amazed myself…again! 😀
| Servings |
servings
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- 1 1/2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1/4 cup sugar
- 1 8 oz package cream cheese
- 1 8 oz container whipped topping
- 2/3 cup sugar
- 1 tsp vanilla extract
- 1 pint raspberries
Ingredients
For Crust
For Cheesecake Filling
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- Mix graham cracker crumbs, melted butter, and 1/4 cup sugar together. Spoon graham cracker crust into the bottom. Make sure not to pack too tight into bottom of jar.
- With hand or stand mixer, beat cream cheese and whipping topping until combined. Add sugar and vanilla and mix to combine.
- With a spoon, stir raspberries in to the mixture. These will break apart and make the cream cheese a pretty pink color.
- Pipe (using a pastry bag or storage bag) the cream cheese mixture into the jars filling almost to top. Place lid and rings on jars and place in the refrigerator until time to eat.
- Top with whipped cream and fresh raspberries.