Small Batch Cheesecake Jars

No-Bake Cheesecake Jars with Mango Purée

Ingredients (Crust)

4 tablespoons unsalted butter, melted

2 cups (200g) digestive biscuits or graham crackers (about 16 ), crushed

1 tablespoon granulated sugar

Ingredients (Filling)

1 cup (240ml) heavy whipping cream, cold

8 ounces (226g) full-fat brick cream cheese, softened to room temperature

1/3 cup (65g) granulated sugar

2 tablespoons (30g) sour cream, room temperature

1 teaspoon fresh lemon juice

1/2 teaspoon pure vanilla paste (or extract)

Ingredients (Mango Purée Topping)

1 to 1½ cups fresh or thawed mango chunks

1–2 tablespoons granulated sugar (to taste)

1–2 teaspoons lemon juice (to taste)

Fresh mango cubes or mint for garnish

Directions

1. Make the crust. Melt the butter and stir in the biscuit crumbs and granulated sugar until the texture resembles wet sand. Spoon about 3 tablespoons into each 8-ounce jar. Press down firmly to form a crust. Freeze while you prepare the cheesecake.

2. **See notes for quick mix version. Using a hand mixer, whip the cold heavy cream on medium-high speed until stiff peaks form (about 3–4 minutes). Refrigerate the whipped cream until needed.

3. Make the Cheesecake Filling. In a separate bowl, beat the cream cheese, sugar, sour cream, lemon juice, and vanilla paste until smooth and creamy. Scrape down the bowl and ensure there are no lumps.

4. Combine Whipped Cream and Filling:
   Gently fold the whipped cream into the cream cheese mixture using a spatula. Mix slowly to keep the filling light and airy.

5. Assemble the Jars. Spoon the filling over the crust in each jar—⅓ cup for 8-ounce jars. Leave about ½ inch at the top for the mango topping.

6. Cover and refrigerate for at least two hours. This sets the filling.

7. Make the Mango Purée: Blend mango chunks with sugar and lemon juice until smooth. Taste and adjust sugar and lemon as desired.

8. Just before serving, spoon mango purée over the cheesecake layer. Garnish with diced mango or mint if desired.

   Tips: Store jars in the refrigerator for up to 4 days.

   ** For quick mix: Add all cheesecake filling ingredients to a blender bullet and mix on high speed for 3-5 minutes until thick.