Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
No-Bake Tropical Cheesecake Jars
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- Level: Easy
- Total: 2 hr 20 min (includes chilling time)
- Active: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 327
- Total Fat
- 27 grams
- Saturated Fat
- 17 grams
- Cholesterol
- 71 milligrams
- Sodium
- 140 milligrams
- Carbohydrates
- 18 grams
- Dietary Fiber
- 3 grams
- Sugar
- 12 grams
- Protein
- 4 grams
These easy make-ahead cheesecake jars are perfect for a sweet craving and pretty and luscious enough for a dinner party. Mango and kiwi make a colorful tropical topping and tossing the fruit with lime juice and just a teaspoon of superfine sugar enhances its natural sweetness. Bonus: each serving has less than 4 grams of added sugar so it’s also a lower-sugar dessert (see Cook’s Note).
- Level: Easy
- Total: 2 hr 20 min (includes chilling time)
- Active: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 327
- Total Fat
- 27 grams
- Saturated Fat
- 17 grams
- Cholesterol
- 71 milligrams
- Sodium
- 140 milligrams
- Carbohydrates
- 18 grams
- Dietary Fiber
- 3 grams
- Sugar
- 12 grams
- Protein
- 4 grams
Ingredients
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Directions
Special equipment:
8 half-pint canning jars with lids- Break the graham crackers into the bowl of a mini food processor. Add the almonds and process to make fine, even crumbs. Transfer to a medium bowl and drizzle with the melted butter. Toss with a fork to evenly coat the crumbs in butter. Spoon into 8 half-pint canning jars (or similar vessels).
- Beat the cream and vanilla in a stand mixer fitted with the whisk attachment on medium-high speed to soft peaks. Transfer to a bowl.
- Add the cream cheese, sour cream, lime zest and 2 tablespoons of the superfine sugar to the stand mixer (no need to wash the bowl) and fit with the paddle attachment. Beat on medium-high speed, stopping and scraping down the sides of the bowl once or twice, until the mixture is light and fluffy, about 2 minutes. Add the whipped cream and beat on medium just until smooth; do not overbeat.
- Divide the mixture evenly among the jars, tapping them on the counter so the mixture settles. Cover the jars and refrigerate until chilled, about 2 hours.
- Meanwhile, combine the kiwi, mango, lime juice and remaining 1 teaspoon superfine sugar in a medium bowl and toss well. Cover and refrigerate while the jars chill.
- Preheat the oven to 350 degrees F.
- Spread the coconut on a baking sheet and toast, tossing once halfway through, until light golden on the edges, about 5 minutes. Let cool.
- To serve, top the jars with the fruit mixture and sprinkle with the coconut.
Cook’s Note
Food Network defines lower-sugar as less than 8 grams of added sugar per serving.
