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Summertime is definitely not the time to bake! Sometimes ya just gotta have dessert, right? This mascarpone cheesecake in a jar is your answer. And I’ve got options for vegan cheesecake in a jar too. In doing the different options the mascarpone cheesecake takes the least amount of time and the vegan cream cheese option is very close second. The cashew cream takes more hands-off time with soaking of the cashews and you need a good blender.
This mascarpone cheesecake in a jar is:
- dreamy to eat
- and oh so easy
- It is perfect for 4th of July or anytime
- Super fast to make!
You can vary the fruit and vary the type of cookie crumbs. 10 minutes is an exaggeration it will probably only take you five minutes to make it, but the 10 minutes gives you time to grab your ingredients, bowl, jars, create and have time to post the recipe to Pinterest.
I used vanilla bean wafers from Trader Joes, graham crackers or chocolate wafers would work equally as yummy. Crush them up in a ziplock bag with your hands.
Sprinkle a quarter of the crumbs in each jar. Oh, your wondering what kind of cute jars I am using? These are Weck canning jars, they are 7.4 ounces/ 219 ml in size just perfect for this dessert or you could use another style of jar that is around 8 ounces.
Press in half of the raspberries on top of the cookie crumbs.
Pipe or spoon in mascarpone cream mixture… see isn’t that pretty? You are almost done! (ps vegan option use vegan cream cheese with a canned coconut cream) -see I’m thinking of you! ♥
Divide equally the rest of the cookie crumbs in top of creamy goodness layer..
You can sprinkle blueberries on top or if you want them to glisten (think very very pretty!)
toss them in a teaspoon of berry jam or a drizzle of cassava syrup, thinned honey or maple syrup.
For garnish, I piped a raspberry with a tad bit of the mascarpone cream in each raspberry.
Yummy! yummy! Are you doing a happy dance with me?
I know you want to make this right now, go ahead I’ll wait a couple minutes, you make it and post a picture ok?
(PS the instructions look long but it truly is very fast, you don’t really have to measure much but I put in measurements as to how much cookie crumbs, etc were used).
No Bake Cheesecake in a Jar
No Bake 10-minute mascarpone cheesecake recipe that is perfect for 4th of July or parties.
Cheesecake layer/ also *Vegan option
- 1/2 cup (4 oz) mascarpone cheese* vegan option use vegan cream cheese
- 2 tablespoons heavy whipping cream ** vegan option-non dairy milk
- 2 teaspoons sugar
- 1/4 teaspoon vanilla extract
- 8 vanilla wafers (1/2 cup crushed coarsely) - put cookies in ziploc back to crush coarsely with hands
- 1/2 cup organic raspberries+ 2 two extra berries for garnish
- 2/3 cup organic blueberries
- 1-1/2 teaspoons berry jam or cassava syrup or maple syrup 1/4 tsp water- use this to thin jam if using jam
Put mascarpone, heavy whipping cream, sugar and vanilla extract in small bowl. Mix them up with spatula or fork until well blended.
(if doing vegan option- use hand mixer to blend well ). Set aside.
Put 2 tablespoons each of crushed cookies in the bottom of each 8 ounce jar.
Divide raspberries evenly between each jar- set 2 rasberries aside for garnish. Press the berries into the jars gently with a fork.
Reserve 1 teaspoon of cream mixture for garnish. Put half of cheesecake mixture into each jar either by using a piping bag or spooning it in.
Sprinkle the rest of the cookie crumbs in each jar evenly on top of cheesecake layer.
Toss the blueberries with the thinned jam or other sweetener.
Divide the glistening berries evenly over 2nd cookie crumb layer.
Optional -Using star tip pipe cheesecake cream into each garnish raspberries. Enjoy!
Products Used in this Recipe:
Weck Tulip Jar these are adorable and so functional as well, I use mine to put leftovers in and to put lunch item to take them on the road.
Download Betty's Ultimate Pumpkin Recipes!
Bettys Ultimate PumpkinRecipes.pdf. Fast, amazing recipes that will Wow your friends and family.
Gluten-Free, AIP and Paleo Options