Mason Jar No Bake Strawberry Cheesecake
Try this Mason Jar No Bake Strawberry Cheesecake recipe, or contribute your own.
Try this Mason Jar No Bake Strawberry Cheesecake recipe, or contribute your own.
- Carbohydrate 5.77855 g
- Cholesterol 0 mg
- Fat 0.04452 g
- Fiber 0.657999973297119 g
- Protein 0.17052 g
- Saturated Fat 0.00588 g
- Serving Size 1 1 recipe (362g)
- Sodium 0.798 mg
- Sugar 5.12055002670288 g
- Trans Fat 0.024052 g
- Calories 29 calories
Step-by-step
- In a mixer place cream cheese, powdered sugar, vanilla. Blend until smooth. Set aside.
- In a separate bowl mix strawberries ¼ cup of sugar and lemon.
- In food processor place graham crackers until they are crumbles.
- In the bottom of the mason jar cover the bottom with graham cracker crumbles. Next a layer of cheesecake only till half full then a layer of Strawberries. Repeat the process till your jar is full.
- The cheesecake can be stored up to 7 days in the refrigerator.
- This recipe makes 6-7 jars. Enjoy
Achieving Emulsified Smoothness in Dairy
Cream cheese must reach room temperature before blending to prevent graininess. Whipping cold blocks traps air unevenly and leaves micro-lumps that powdered sugar cannot dissolve. When combining the block with powdered sugar and vanilla, run the mixer on medium speed for precisely three minutes until the mixture turns glossy and aerated. This mechanical shearing breaks down the fat globules, creating a stable emulsion that holds its shape without gelatin.
Managing Moisture in Fruit Layers
Macerating sliced strawberries with granulated sugar and lemon juice draws out excess cellular water through osmosis. Leaving the fruit to sit for twenty minutes concentrates the strawberry flavor while preventing the syrup from making the crust soggy. Drain the fruit lightly before layering if the liquid appears overly pooling. Acid from the lemon juice simultaneously lowers the pH, brightening the fruit profile and preventing enzymatic browning.
Structuring Textural Contrast in Glassware
Processing graham crackers into fine crumbs creates a dense foundational layer that absorbs minimal moisture from the filling above. Pulse the crackers in a food processor in short bursts to avoid producing an overly fine powder that packs into a paste. Alternate the crumb layer with the cream cheese mixture and drained fruit inside four-ounce jars, pressing each layer gently with the back of a spoon to eliminate air pockets and guarantee structural integrity during the seven-day refrigeration window.
