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No Bake Lemon Cheesecake In a Jar

We welcome the summer and allow our self oven to enjoy a well-deserved rest. With these exquisite lemon cheesecake in jars without oven we can say goodbye to the heat of the kitchen.

no bake lemon cheesecake recipe

The original recipe is from Heather, from SprinkleBakes, but we have adapted it to be able to use our Weck jars and have individual desserts ideal for a summer dinner or even for a snack or a special breakfast.

Also read: Chocobanana Sandwich Recipe

We let you choose the best time to take them, yes, we recommend you put an assortment of spoons and nice paper napkins , for a perfect table. Take a look at the whole assortment of napkins we have in the store, we are sure that you will like more of a style.

no bake lemon cheesecake recipe
no bake lemon cheesecake recipe

Lemon Cheesecake in a Jar

By Jenna F.  

June 23, 2017

We welcome the summer and allow our self oven to enjoy a well-deserved rest. With these exquisite lemon cheesecake in jars without oven we can say goodbye to the heat of the kitchen.

  • Prep: 15 mins
  • Cook: 30 mins

Ingredients

For base:

85 g powdered Mary crackers

30 g of melted butter

For the lemon cheesecake:

2 tablespoons milk at room temperature

4 g of gelatin powder

340 g cream cheese at room temperature

85 g of fresh cream at room temperature

195 g condensed milk

2 tablespoons lemon juice

Half teaspoon lemon extract (optional)

To decorate:

310 g of cream

50 g of sugar

Crumbed butter cookies or Mary crackers

3 slices of thin lemon

Directions

For base:

1Mix meshed cookies and the butter in a bowl.

lemon cheesecake recipe

2Fill the base of five Weck jars (290 ml). We can do the filling with a spoon for honey .

3Cover the jars and store them in the refrigerator while we make the cheesecake.

For the lemon cheesecake:

1We put the gelatin in the cold milk and let it stand for about five minutes to soften.

2Meanwhile, mix the cheese with the fresh cream in the glass of a kitchen robot .

3Mix the condensed milk with the lemon juice in another bowl.

4Add the cheese condensed milk with lemon and pour the lemon extract (if we use it). We mix well.

5We heat the milk in the microwave with gelatine (no more than 10 seconds), we take out and let it warm a little before adding it to the preparation, in an enveloping way.

6Fill three quarts of the jars with the cheesecake , cover with their respective lids and refrigerate for at least four hours.

7To decorate the jars we put the cream with the sugar, we filled a pastry sleeve with a smooth nozzle.

8When we go to serve sprinkle some cookies on the cream and put a third of slice of lemon.

9When we go to serve these delicious and refreshing jars of creamy lemon cheesecake we uncover them and serve with our spoons of different colors ... To enjoy the summer!

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lemon cheesecakee

 

via: marialunarillos

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2 Comments

    • jennaf July 2, 2017

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