No Bake Cranberry Cheesecake Jars
Recipe By: MADE. BY LIA
Graham Cracker Crust
14 graham crackers
4 tablespoons unsalted butter, melted
2 tsp sugar
Place the graham crackers in a food processor and pulse until finely crushed, or place graham crackers into a sealed bag & use rolling pin to crush. Melt butter and combine into graham cracker crumbs & sugar in a medium bowl, mix with a fork until the graham cracker crumbs are coated with butter.
16 oz cream cheese, softened
1 cup powdered sugar
2 tsp vanilla
1 cup heavy whipping cream
In a bowl fitted with a paddle attachment, beat cream cheese till smooth and creamy. Add powdered sugar and vanilla, beat till light & fluffy. In a separate or same bowl with a whisk attachment whip the heavy cream until firm stiff peaks. Fold whipped cream mixture into cream cheese mixture until smooth. Set aside or refrigerate until you are ready to prepare the jars.
12 oz fresh or frozen cranberries
1 cup sugar
zest and juice from ½ an orange
1/4 tsp cinnamon
Place cranberries into saucepan; cook over medium low heat until they have lost their shape. Add sugar, lemon zest & lemon juice, simmer on medium-low heat until thickened. Let cool over an ice bath or in the refrigerator.
Granola Crumb Topping
1/4 cup flour
1/4 cup oats
2 Tbsp sugar
1/4 tsp cinnamon
4 oz unsalted butter, cubed
Preheat oven to 350 degrees. In a medium bowl, combine all ingredients. With a fork or a pastry blender, mix ingredients until clumps form. Place on a parchment lined baking sheet and bake for approximately 20 minutes until golden brown.
12 Mason Jars
Remove lids from mason jar. Divide the graham cracker mixture evenly among the mason jars, and gently press it into the bottom of each. With an ice cream scoop, layer with the cheesecake mixture & cranberry filling, then top with the granola crumb topping. Place lid back on the mason jar. Tie a ribbon around the jar, add Holiday stickers or any other fun decorations.
Perfect treat for a Holiday party or just a yummy dessert to share with your family!
*Can be made ahead, store in refrigerator for up to 3 days.