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
- 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
Melt butter and crumb the cookies. Place both in a bowl and mix well.
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.
Place the jars in the freezer.
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.
Meanwhile beat together the Philadelphia cheese, condensed milk and salt.
Remove the caramelized almonds from the freezer and coarsely grind them together with the other half of the almonds.
Time to assembly the cheesecake.
Remove jars from the freezer; divide the cheese batter between the two of them. Add a layer of the almond nougat.
Decorate, if you please, with sugar confetti (white chocolate flakes would be another delicious option).
Put the lids on the jars, decorate them and keep them in the refrigerator until picnic time.