No-Bake Mini Mason Jar Spiced Cheesecakes
These mini cheesecakes bring all the cozy spices of the holidays without needing the oven. Quick to prepare and perfect for holiday gatherings!
Ingredients
1 12-ounce package gingersnap cookies
2 8-ounce packages cream cheese, softened 燎
1/2 cup sugar
2 teaspoons pure vanilla extract
1 tablespoon ground cinnamon
2 teaspoons ground ginger 龍
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 cup heavy cream 拏
1 cup red currant jelly
1 1/2 cups whipped cream for topping
Directions
1 Make the Crust: In a food processor, pulse gingersnap cookies until finely crumbed about 2 minutes. Transfer crumbs to a bowl.
2 Make the Filling: In the same food processor, add cream cheese, sugar, vanilla extract, cinnamon, ginger, cloves, nutmeg, and heavy cream. Process until smooth about 3 minutes.
3 Assemble Cheesecakes: Place eight 4-ounce mason jars or small serving cups on a baking sheet. Add 3 tablespoons of gingersnap crumbs to each jar. Spoon the cheesecake filling evenly into each jar. Chill in the fridge for 3035 minutes until set.
4 Top and Serve: Remove jars from the fridge, top each with 2 tablespoons of red currant jelly, a dollop of whipped cream, and a sprinkle of extra gingersnap crumbs.
5 Storage: Serve immediately or refrigerate, covered, for up to two days.
Total Time: 45 minutes Servings: 8 mini cheesecakes
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