No bake Mini Cherry Cheese Cake in a jar. A lovely, delicious, no fuss summer dessert with a silky mascarpone, cream cheese filling and a delightful cherry topping.
I must be weird but I really don't mind turning on the oven in the summer. Maybe I like to bake too much, maybe I don't feel hot unless it's 35° C and up, maybe I really have a sweet "addiction". Don't know. I only know, that in order to utilize some ingredients we had in the fridge and some sitting in the pantry (read: mascarpone, whipping cream, cherries, digestive cookies), I decided to make a No-bake Cherry Cheese Cake. And I wasn't jumping at the thought.
First of all, because they were a no bake dessert, and for some obscure reason, I get the utmost satisfaction making desserts that are made of some kind of dough, and have to be baked. Secondly, I think I told you before, that cheese cakes are not in my top ten favorite desserts, either baked or no bake. That is hard to explain, because cheese is among one of the favorite things I like to eat. Maybe not so much the cream cheese. That is why, in my cheese cakes, and by the way I only made 3 including this one, I usually add mascarpone, or ricotta, or whipping cream or all of them. It results in a smoother, creamier, version of a cheese cake, that I flavor with lemon juice and vanilla. More appealing to my taste buds.
So I'm set, let's make these No bake Mini Cherry Cheese Cakes.
To change things up a bit I am set to use mini jars, cute, perfect size for an individual dessert, the best part, so easy to eat. In one hand the jar, in the other the spoon, no fuss, no mess, just pure tasting enjoyment. I start in the morning, there is no baking time, but there is quite a bit of waiting time involved and I want them to be ready for after dinner. I crumble the digestive cookies, melt the butter and combine them with the brown sugar. Then I press the crumb in the jars ad place them in the fridge to set while I prepare the filling. Mascarpone, cream cheese, a touch of whipped cream, lemon juice and vanilla all smoothly blended in a mixing bowl and our creamy, delicious filling is ready to sit onto the nice crumbs.
Now the topping. The cherries are sweet, beautiful deep red fruits from British Columbia, always a treat in the summer. Loreto helped me with this: we pitted and cut the cherries in half, then in a pot on the stove they go, with some fruit juice, any kind will work, and the thickening agent, corn starch dissolved in some water. Love the chunks mingled with the crimson juice, so delightful! Last step in the composition of this dessert is to spoon that lovely cherry compote over the filling. And our no bake mini cherry cheese cake jars are ready for the fridge.
I have to confess I enjoyed these No bake Mini Cherry Cheese Cake in a jar, and not only me. Everybody loved the crumbly texture of the crust, the smooth, rich and creamy filling and the sweet, juicy topping. Hope you enjoy them as much as we did!
P.s. Tomorrow is my mother's birthday. I will not be there in person to celebrate it, she told me they will probably go for a gelato after dinner, so let me virtually dedicate this summery cherry cheese cake to her. Happy birthday mom!
Song of the day: "Postcards", by James Blunt.Print
Adapted on our recipe for No bake Blueberry Cheesecake.
- 2 cups Digestive cookies
- 1 Tbsp brown sugar
- 5 Tbsp butter, melted
- 1 container/227 g cream cheese, room temperature
- 6 oz. mascarpone, room temperature
- 1 Tbsp pure vanilla extract
- 1 Tbsp freshly squeezed lemon juice
- ¼ cup whipping cream
- 2 cups cherries, washed, pitted and halved
- ¼ cup fruit juice, any kind
- 2 tsp corn starch dissolved in 2 Tbsp water
- Combine digestive (or graham cracker) crumbs, melted butter and brown sugar in a bowl and mix until the crumbs have been thoroughly coated with the butter.
- Press into the bottom and sides of 10 mini mason jars. Chill for 30 minutes.
- In a medium bowl, combine mascarpone, cream cheese, sugar, lemon juice and vanilla and whisk until smooth and creamy. Whisk cream in another bowl until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
- Pour the filling into the prepared crust, using a spoon to flatten the top. Cover and chill a couple of hours.
- For the cherry compote: combine cherries and fruit juice in a small saucepan. Cook over medium heat, stirring gently until it reaches a boil. Reduce heat, add the corn starch & water mixture and stir gently, for about 3 minutes, or until thickened.
- Spoon sauce over the cheesecake and let sit in the fridge for a couple hours before serving.
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