Description

Individual gluten free no bake cheesecake cups layered with a tangy sourdough crust, creamy cheesecake filling, and fresh berry topping.

Ingredients

Scale

1 cup gluten-free graham-style crumbs or almond flour

1/4 cup sourdough discard

2 tbsp melted butter or coconut oil

1 tbsp maple syrup or honey

8 oz cream cheese, softened

1/2 cup Greek yogurt or dairy-free alternative

1/4 cup powdered sugar

1 tsp vanilla extract

1 tbsp lemon juice

1½ cups mixed fresh berries

1 tbsp honey or sugar (optional)

1/2 tsp lemon zest

fresh mint leaves for garnish

whipped cream or coconut whipped cream (optional)

Instructions

1. Combine crumbs, sourdough discard, melted butter, and maple syrup until moist and crumbly.

2. Divide crust mixture among jars and press into the bottom of each jar; chill for 10 minutes.

3. Beat cream cheese until smooth, then add yogurt, powdered sugar, vanilla, and lemon juice; whip until light and fluffy.

4. Chill cheesecake filling for 15 minutes to firm up.

5. Spoon or pipe cheesecake filling into jars over the crust layer.

6. Top each jar with mixed fresh berries or cooled berry compote.

7. Add a dollop of whipped cream if desired, then sprinkle lemon zest and garnish with mint.

8. Seal jars and refrigerate for at least 2 hours before serving.

Prep Time: 30 minutes
Cook Time: 0 minutes
Category: dessert
Method: no-bake
Cuisine: american

Nutrition

Serving Size: 1 jar

Keywords: no-bake sourdough cheesecake, gluten free dessert, dessert in a jar, easy jar desserts, oui jar desserts, jar cheesecake recipes, strawberry jar desserts