Imagine this: Spiced crunchy Lotus biscuits, a luscious rich cheesecake filling and the caramelly dream that is Dulce de Leche packed into one jar. You don’t need to imagine all too much because at this present moment it is right there in front of you, but on the screen and just out of reach. Fortunately, thanks to the amazing variety of products now available in grocery stores, you can make this or any variation of it happen in no time. These No Bake Cheesecake Jars are one of my regular party tricks. I have made them for birthday parties, dinners for friends, and everything in between. Mostly I make them because we like to eat them!
I didn’t invent Cheesecake Jars. I can’t even figure out who did so unfortunately I can’t give credit where it’s due. It is safe to say though that the single serving dessert trend which started a few years ago is here to stay. The thrifty desi in me has always loved them because they are the worlds best way to use up the bit of ganache, cookies that I don’t need to be eating late into the night and any other fruit or nuts. Yes folks, they are the trifles of the 2000s (If I knew how to insert emojis into a blog post I would right about here)
What I do know is this: everyone should know how to whip up a basic layered dessert like this. It requires no technical skill and makes you look like a Boss. Yes, yes, I know that expression isn’t cool anymore, but neither am I so there’s that. Back to things far cooler than me, i.e. this 5-Ingredient Easy Cheesecake Jar. It is SO simple to put together and customize. Follow along as I break it down for you to add your own spin on it!
What Goes in Easy Cheesecake Jars
In am Easy Cheesecake Jar you need two essential components – crunch (usually a crushed cookie) and creamy filling (the cheesecake part). Beyond that you can add as you please, throwing in fruit or nuts or fudge or … you get the picture.
Customizing 5-Ingredient Easy Cheesecake Jars
Here are some combinations I have tried that work well. Play around with what you love and create your own!
- Lotus/Biscoff Cookies + Cheesecake Filling + Dulce de Leche (this recipe!)
- Oreos + Cheesecake Filling + Chocolate Fudge Sauce
- Pineapples/Mango + Cheesecake Filling + Toasted Coconut Flakes
- Digestive Biscuits/Oat Biscuits + Cheesecake Filling with a little Orange or Lemon Zest + a Dollop of Whipped Cream on Top
- Ginger Cookies + Cheesecake Filling + Lemon Curd Topping
- Oreo/Digestive Biscuits + Cheesecake Filling + Strawberries and Chocolate Curls on top
What if I don’t have condensed milk?
I used condensed milk in the cheesecake portion for these Easy Cheesecake Jars because I had it handy, but you can just as easily add 1/2 to 3/4 cup sugar to taste. Condensed milk has more richness and volume than just sugar so the recipe will yield just a little less.
Where do you get mini jars from?
Friends, I have a yogurt problem. Especially these French style vanilla yogurts that come in glass jars. I justify this habit by using and reusing the glass jars. The jars hold just shy of 1/2 cup and while the serving looks small because cheesecakes are inherently a little rich no one walks away feeling shorted. Nowadays you can get similarly sized cups everywhere from the party section of the dollar store to big party supply stores. If you have a baby in the house you can also put the baby food jars to good use or even any small pretty glasses you may have.
If you want to make a traditional no bake Cheesecake then check out this Oreo cheesecake which I simply adore.
- 16 oz Cream Cheese (two blocks)
- 1/2 cup Whipping cream
- 300 ml Sweetened Condensed Milk
- 1/2 cup Dulce de Leche (or Chocolate Ganache/Fudge)
- 2 tbsp Cream
- 8.8 oz Biscoff Lotus Cookies ( 1 package)
Beat cream cheese on low until smooth, add the whipping cream and increase the speed, the mixture will get fluffier
With the mixer on low, add the condensed milk and mix until just combined. Taste for sweetness and adjust as per taste
Warm the store bought Dulce de Leche a little and mix with the two tbsp of cream to get a pourable consistency
Put the cookies inside a large ziploc bag and crush with a rolling pin, small pieces are perfect.
If you want you can use a food processor to break them up as well.
Divvy the cookie pieces into two.
Now distribute an even amount of half the crushed cookies among your cups, reserving the other half for later
Take a piping bag or a large ziploc bag and fill it with some of the cheesecake mixture.
Pipe the mixture on top of the cookie base in the jars.
Give the jars a small firm tap against the counter top to help the cheesecake mixture settle.
Now add the second layer of the cookie mixture, followed by the remaining cheesecake mixture.
Add a dollop of the Dulce de Leche on top and refrigerate for 2 hours or overnight.
- I love how the spices in a Lotus cookie complement Dulce de Leche which is widely available in grocery stores here. You can just as easily make a little ganache in it’s place. Simply warm 1/3 cup cream to almost simmering and pour it over 1/2 cup or roughly 110g of chopped chocolate. Let it sit for a minute then stir until smooth.
- If you are using different serveware don’t worry – just think of everything in ratios – half the cookies are for the bottom, half the cheesecake filling for the first layer and so on.
- I have suggested lots of flavour variations in the recipe post, but have fun with whatever you like!
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