No-Bake Apricot Cheesecake Jars
Buttery crumb base, airy whipped cheesecake cream, and a tangy fresh apricot compote layered into jars. No oven, no water bath, and they are ready to eat after two hours of chilling.
EasyDifficulty25 minPrep10 minCook8 servingsServings380Calories
Steps
- Dice the apricots into 1/2-inch pieces and toss them with the granulated sugar and lemon juice in a saucepan. Let them sit 10 minutes until syrupy.
- Sprinkle the cornstarch over the fruit and cook over medium heat for 6 to 8 minutes, stirring, until the juices bubble and thicken into a glossy compote. Scrape it into a bowl and chill completely.
- Mix the graham crumbs with the melted butter until evenly moistened, then divide the mixture among 8 half-pint jars or glasses, pressing it into a firm even layer with the back of a spoon.
- Beat the cream cheese and powdered sugar on medium speed for 2 minutes until silky, scraping down the bowl once.
- In a separate cold bowl, whip the heavy cream and vanilla to soft peaks, about 2 minutes with a hand mixer.
- Fold the whipped cream into the cream cheese in three additions, using a spatula and stopping as soon as no streaks remain so the filling stays airy.
- Spoon or pipe the filling over the crumb bases, filling each jar about two-thirds full, then top with the chilled apricot compote.
- Cover and refrigerate at least 2 hours, or up to 3 days. Serve cold, straight from the jar.