No bake cheesecake recipe in a jar with condensed milk, cream and crunchy almond nougat.
I made a mini cheesecake in a jar recipe. Mini, because we had so many stuff going in our picnic hamper, I knew we would never be able to have a full size dessert.
Not a regular cheesecake in a jar though…
My husband’s main claim about my cuisine is I never repeat the same recipe, there’s always something I must change. So, if he really enjoys a dish, he’s sadly conscious he will never have it again… This cheesecake in a jar recipe is already on his melancholic list. But this time he may be wrong: I liked it so much I’m already thinking of repeating it, at least once.
You? You can make this cheesecake in a jar once twice… again and again. And I think you will…
No bake cheesecake recipe
Ingredients
- 1 teaspoon unsalted butter 10 gr
- 1,2 oz digestive style cookies 35 gr
- 2 handfuls peeled almonds
- 2 teaspoons honey
- 2 sprigs thyme
- 2,8 oz philadelphia cheese 80 gr
- 1 oz sweet condensed milk 30
- 1 pinch salt
Instructions
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Melt butter and crumb the cookies. Place both in a bowl and mix well.
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Divide the dough between the two jars, placing it on the bottom of each one and pressing it down with a spoon or any other kitchen tool.
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Place the jars in the freezer.
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Heat honey, thyme and half of the almonds in a pot over medium/low heat for a few minutes. Remove thyme and spread the caramel over a piece of parchment paper. Let chill and freeze 10-15 minutes.
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Meanwhile beat together the Philadelphia cheese, condensed milk and salt.
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Remove the caramelized almonds from the freezer and coarsely grind them together with the other half of the almonds.
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Time to assembly the cheesecake.
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Remove jars from the freezer; divide the cheese batter between the two of them. Add a layer of the almond nougat.
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Decorate, if you please, with sugar confetti (white chocolate flakes would be another delicious option).
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Put the lids on the jars, decorate them and keep them in the refrigerator until picnic time.
