Content

• Ingredients
• Cheesecake in a slow cooker
• Cheesecake without baking
• Steps
• Method 1 of 2: Slow Cheesecakes
• Method 2 of 2: No-Bake Cheesecakes
• Tips
• Warnings
• What do you need
• Cooking cheesecakes in a slow cooker
• Making No-Bake Cheesecakes

Jars with screw caps are all the rage today.They prepare salads and oatmeal breakfasts, but in general, you can do anything in them. For example, you can make a delicious dessert like cheesecake in a screw-top jar. Thanks to the jar, the dessert can be served individually, and it will also look very beautiful! Cheesecake can be prepared in a slow cooker, or you can make a cheesecake that does not require baking. Whichever option you choose, you will end up with incredible yummy!

Ingredients

Cheesecake in a slow cooker

Cake

• 1 cup (142 g) chopped crackers or other cookies
• 1 tablespoon sugar

Filling

• 900 g cream cheese at room temperature
• 1⅔ cup (330 g) sugar
• ¼ cup (28 g) cornstarch
• 2 teaspoons vanilla extract or vanillin
• 2 large eggs, room temperature
• ¾ cups (170 ml) heavy whipping cream

7-14 servings

Cheesecake without baking

Cake

• 1¼ cup (178 g) chopped crackers or other cookies
• 3 tablespoons (45 g) butter (melted)
• 3 tablespoons (38 g) brown sugar

Filling

• 225 g cream cheese
• ½ cup (120 ml) heavy whipping cream
• ⅓ cup (75 g) sugar
• 2 tablespoons (30 ml) lemon juice

Top decoration - topping (optional)

• 1 cup (100 g) fresh blueberries
• ¼ cup (55 g) sugar
• 2 tablespoons (30 ml) water

8 servings

Steps

Method 1 of 2: Slow Cheesecakes

1. 1 Mix the cookie crumbs with 1 tablespoon of sugar. Grind the crackers (or cookies), then transfer to a mixing bowl. Add sugar there and stir well with a spoon. If the cookies are quite sweet, then no sugar may be added.
   • You can grind the cookies with a food processor or put them in a bag and roll them out with a rolling pin.
2. 2 Place cookie crumbs in the bottom of a 240-ml screw-top jar. Place 2 tablespoons of the sugar-and-cracker crumb mixture at the bottom of each jar. Apply the mixture with a wooden spoon.
   • You should have enough crumbs to fill 7 jars.
   • Each jar is enough for two people. If you want to make smaller portions, then use smaller jars, for example, you can take 14 120 ml jars.
3. 3 Whisk in cream cheese. Place the cream cheese in the bowl of an electric mixer. Beat it on medium speed for 2 minutes. Stop the blender periodically and scrape the cheese off the sides of the bowl with a silicone spatula.
   • Cream cheese should be soft and at room temperature.
   • If you don't have an electric mixer, use a food processor with whisks.
4. 4 Add sugar and cornstarch and beat for another 2 minutes. Scrape the cream cheese off the sides of the bowl, then add the sugar and starch. Beat on medium speed for about 2 minutes.
5. 5 Add vanillin, eggs and heavy whipping cream and beat for another 2 minutes. Scrape the cream cheese off the sides of the bowl again. Then add vanillin (or vanilla extract), eggs and cream. Whisk all of these ingredients for another 2 minutes on low speed.
   • If you don't have heavy cream for whipping or want a more dietary dessert, you can use non-fat cream or whole milk.
6. 6 Fill 1/4 jars with the resulting cream cheese mixture. Using a silicone spatula, spread the mixture into the jars. Scrape all of the cream cheese out of the bowl to keep any remaining tasty mixture from disappearing.
   • If any part of the cream cheese falls out or spreads, then remove and wipe with a napkin.
7. 7 Close the jars and place them in a 7–8 liter slow cooker. You do not need to close the lids tightly, as you will soon need to remove them. The lids are only needed to protect the cheesecakes from water ingress in the next step.
   • If you don't have a slow cooker, preheat your oven to 163 ° C.
8. 8 Fill the slow cooker with warm water. The water should be ¾ close the jars. After filling the slow cooker, you can remove the lids and set them aside.
   • If you don't have a slow cooker, place the jars in a roasting pan or other ovenproof dish.Fill the frypot with water so that the water covers half of the jars.
9. 9 Close the slow cooker and cook on high heat for 1–2 hours. The cheesecakes are ready when they stop shaking. Pierce the cheesecake with a knife, about 1.3 cm from the edge. If the cheesecake is ready, the knife should stay clean.
   • If you cook cheesecakes in the oven, bake them for 30 minutes.
10. 10 Wait at least 20 minutes before removing them from the slow cooker. Turn off the slow cooker and leave the jars inside for 20 minutes. Then take out the jars of cheesecakes and place them on the table. Let the cheesecakes cool and cool for 1 hour.
    • If you do not have a slow cooker, remove the jars from the ovenware using an oven mitt or tongs. Place them on a wire rack and let cool.
11. 11 Close the jars with lids and put them in the refrigerator. When the cheesecakes have cooled, close the jars with the lids. Put the jars in the refrigerator. Leave them on for a few hours or overnight.
12. 12 Serve the cheesecakes directly in the jars. Garnish the cheesecakes with whipped cream and fresh berries. You can also decorate them with chocolate chips or simply pour over them with chocolate. One 240 ml jar is enough for 2 people. Smaller jars, about 120 ml in volume, can be served individually.

Method 2 of 2: No-Bake Cheesecakes

1. 1 Prepare blueberry topping if desired. It is not at all necessary to use this kind of topping for the cheesecake, the cheesecake can be decorated with any other topping or just fresh berries. If you decide to prepare such a topping, then do the following:
   • Combine blueberries, water, and sugar in a small saucepan.
   • Bring to a boil over low heat. This will take you 15–20 minutes.
   • Move the topping aside and let it cool.
2. 2 Combine the cookie crumbs with melted butter and brown sugar. Grind the crackers (or other cookies) first, then transfer the crumb to a bowl. Add sugar (if the cookies are sweet, sugar is optional) and melted butter. Stir these ingredients with a silicone spatula.
   • Use a food processor to grind crackers or cookies, or simply place them in a bag and roll them out with a rolling pin.
   • Melt the butter in a small bowl on the stove top or microwave.
3. 3 Divide the cookie crumbs into the jars. You will have enough cookie crumbs to fill eight 120 ml screw-top jars. Spoon the cookie / butter / sugar mixture into the jars with a spoon, then crush it down with a wooden spoon. Set the jars aside when ready.
   • If you want a thinner crust, use less crumb.
4. 4 Whisk cream cheese with sugar and lemon juice. Place the cream cheese in a large mixing bowl. Add sugar and lemon juice. Mix everything well until smooth.
   • Don't like lemon juice? You can add ¼ teaspoon of vanilla extract.
5. 5 Whisk the cream in a separate bowl. Pour the whipping cream into a chilled mixer bowl. Whisk everything on medium speed until soft peaks, usually about 2 minutes. You can use a regular whisk, electric mixer, or food processor with whisk.
6. 6 Use a silicone spatula to stir the cream cheese with the whipped cream. Be sure to scrape off any remaining whipped cream or cream cheese from the sides and make sure you get a smooth paste.
7. 7 Divide the cream and cream cheese mixture into the jars. When everything is ready, carefully divide the mixture into the jars. When shifting the mixture, do not forget to tap on the jar so that no air pockets form.
8. 8 Top with blueberry topping. If you decide not to use blueberry topping, then add any other topping - for example, strawberry or cherry. You can also garnish the cheesecake with fresh berries and whipped cream.
9. 9 Chill the cheesecakes in the refrigerator for at least 1 hour. If you want, you can cover the jars with lids before putting them in the refrigerator.In about an hour, the cheesecakes will be ready and ready to be served!
10. 10 Serve the cheesecakes directly in the jars. You can serve the cheesecakes directly in the jars or garnish with whipped cream on top. If you've been adding blueberry topping, you can add some lemon zest on top.

Tips

• Eat cheesecakes straight from the jars. Store leftover cheesecakes in the refrigerator.
• Lubricate the jars with oil before use. This prevents the cheesecakes from sticking to the glass and makes them easier to eat.
• Instead of 240 ml jars, you can use two 120 ml jars. That being said, you may need to reduce the time it takes to prepare the cheesecakes.
• Try different recipes. If you need to transport ready-made cheesecakes, it is best to do so in the refrigerator.
• Store prepared cheesecakes in the refrigerator.
• If you want something different, try different cookies, such as the "Oreo" cookie (just remove the filling first).
• Is it difficult to get fresh fruits or berries? Then try adding strawberry jam!

Warnings

• Do not refrigerate jars in cold water. Let them cool at room temperature on the table, and then put them in the refrigerator.

What do you need

Cooking cheesecakes in a slow cooker

• Mixing bowls
• Silicone spatula
• Electric mixer
• 240ml screw top jars
• Slow cooker (or heat-resistant cookware and oven)

Making No-Bake Cheesecakes

• Mixing bowls
• Silicone spatula
• Electric mixer
• 120 ml screw-top jars