Tag Archives: mason jar desserts

Friday Favorites: No-Bake Recipes II

Every year I consider doing a “No-Bake Summer,” wherein I only make desserts (and other things) that don’t require cranking the oven in my already-too-hot apartment. I’ve never gone through with it though, mostly because I just really love to bake (regardless of the potential for heatstroke). That said, I have a whole new appreciation for no-bake desserts after the searing hot temperatures we had in NYC this week.

I’ve done a no-bake round-up before, but it’s been a few years. In the intervening time, I’ve added to my repertoire of creamy pies, non-traditional s’mores, puddings, and mason jar desserts. Instead of relying on ambient 350F (or so) heat to provide structure and flavor, all of these recipes rely on things like stovetop cooking (double boilers!), stiff peaks of whipped cream, coconut oil, and long chills for their deliciousness. There’s no wrong way to get your no-bake on! Here are a few of my oven-free favorites from the archives.

Friday Favorites: No-Bake Recipes II​

Chocolate Pudding

Homemade Chocolate Pudding is simpler than you may think, and takes all of fifteen minutes to whisk up. Made rich with whole milk and egg yolks and flavored with both cocoa powder and dark chocolate, this classic stovetop dessert is not to be missed!

Friday Favorites: No-Bake Recipes II​

Vegan Cheesecake (3 ways!)

Vegan cheesecakes require a bit more planning ahead than your average no-bake dessert, but they are so worth the minimal effort. These concoctions of soaked cashews, coconut oil, coconut cream, maple syrup and other delicious things come together in a blender, then firm up in the fridge. Their texture is as luxurious as any dairy cheesecake, and they are sooo delicious. Try a plain & peachy version, a decadent chocolate one, or the new chocolate hazelnut variation I posted on Wednesday. I promise you won’t be disappointed.

Friday Favorites: No-Bake Recipes II​

Lazy Lemon Curd & Lemon Meringue S’mores

You’ve almost certainly had classic lemon curd, but have you tried my Lazy Lemon Curd? It couldn’t be simpler—just whisk together lemon juice, egg yolks, and sweetened condensed milk, then simmer the mixture over a double boiler until it’s luscious and lemony. My all time favorite way to use it is stacked with toasted marshmallows and graham crackers for Lemon Meringue S’mores…

Friday Favorites: No-Bake Recipes II​

Little Lemon Pie Jars

…but I also love it whirled with cream cheese and confectioner’s sugar, lightened with whipped cream and nestled onto loosely-packed graham cracker crusts.

Friday Favorites: No-Bake Recipes II​

No-Bake Strawberry Cream Pie

Creamy pies are a classic no-bake treat. Here, billowy whipped strawberry filling is layered over fresh strawberries and a puddle of ganache, all nestled in a crumbly Oreo crust. Yum!

Chocolate Mousse Pie

If berries aren’t your bag, by all means, make this No-Bake Chocolate Mousse Pie. I don’t even think I need to talk you into it, except to say “make this.” Make this.

Have you made these or any of my other no-bake recipes? Let me know in the comments or on social media!

Mini Mason Jar Cheesecakes

Mini Mason Jar CheesecakesThree years ago, I went home to Texas for three weeks over Christmas. I was there for the holidays and a family wedding a week into the new year, and I had determined that it was easier to spend an extended period in my home state than it was to fly back and forth. My little sister was home for her winter break too, so we had an odd period of time where our childhood living arrangements were real again, except that everyone had a driver’s license and their own bathroom this time.

Our parents were happy to have us home, even though three weeks is a long time to have company. They made sure we were fed and had transport and as much access to their miniature schnauzer as we wanted (which was all of the access), and requested little in return. In fact, the only thing that was asked of me was to teach my mom to make a cheesecake. Her mom, my grandmother, made wonderful cheesecakes, so I liked the idea that my mom would know how to make one too.Mini Mason Jar Cheesecakes

Of course, there was one problem: I had never made a traditional cheesecake. I still haven’t. Sure, I have baked layers and swirls of it into other things and I have even made a couple of vegan cheesecakes, but I have never done the full springform in a water bath thing. I know it’s not technically difficult, but I live in fear that water will seep into my cake no matter how tightly-wrapped it is and that the work and necessary 24-hour chill will be for nothing. Other people are afraid of pie crust. I am afraid of cheesecake.Mini Mason Jar CheesecakesBut! But. I was going to make a cheesecake with my mom, even going so far as to have my older sister give her a Fat Daddio cheesecake pan for Christmas. I was going to do this thing. And then…I didn’t because we found 43 other ways to fill our time and there was the wedding and then it was time to go back to NYC.Mini Mason Jar CheesecakesNow it’s Mother’s Day weekend three years later and I still owe my mom a cheesecake. I remain reticent about attempting a big one (yes, I know it’s silly) and I don’t know when I’ll be with her long enough to carve out the time, so I have made it easy on both of us and made miniature versions that don’t involve a foil-wrapped pan. Happy Mother’s Day, Mom! I made you six cheesecakes.Mini Mason Jar CheesecakesMini Mason Jar CheesecakesThis small-batch recipe makes just enough to fill six 4-ounce mason jars, but you can easily scale it up depending on your needs. The cheesecake itself is remarkably easy to make—it has a total of nine ingredients and two major steps (both of which are easy), and most of the time commitment is spent waiting for things to cool.Mini Mason Jar CheesecakesMini Mason Jar CheesecakesAs for the water bath (“bain-marie”) step that I fear so much, it’s a breeze. Mason jars are water-tight, so my fear of soggy cheesecake foiled-by-foil doesn’t apply here. These mini desserts bake up evenly and beautifully every time!Mini Mason Jar CheesecakesThey are delicious, too: rich, creamy and tangy with a brown sugary graham cracker crust. You can top them with anything you like: strawberry-rhubarb compote, cherry pie filling, whipped cream, peanut butter caramel…anything! I kept it simple by piling on fresh berries. Why create more work for myself when the perfect topping is sitting in the produce department, you know?!Mini Mason Jar CheesecakesAside from being cute, delicious, and portion-controlled, I love that these cheesecakes are portable. Just press a little plastic wrap to their surfaces after chilling, screw on the mason jar lids, and pack them into a cooler for premium picnicking. Pack the topping(s) separately and let everyone customize their own!Mini Mason Jar CheesecakesSo, after 3.5 years of blogging, there is my first “traditional” cheesecake! Maybe I’ll be brave enough for the real deal before Labor Day. Got any leak-proofing tips for me? Leave them in the comments!Mini Mason Jar CheesecakesHappy Mother’s Day to all those celebrating, especially my cute mom ❤Mini Mason Jar Cheesecakes

Mini Mason Jar Cheesecakes
makes 6 small cheesecakes

Crust:
9 graham crackers
1/4 cup light brown sugar, packed
pinch of Kosher or sea salt
6 tablespoon unsalted butter, melted

Cheesecake Filling:
1 8-ounce brick full-fat cream cheese, room temperature
1/4 cup granulated sugar
1 large egg, room temperature
1/4 cup full-fat sour cream, room temperature
1 teaspoon pure vanilla extract

For Garnish:
seasonal berries
strawberry-rhubarb compote
whipped cream
peanut butter caramel sauce

Preheat oven to 325F. Grease 6 4-ounce mason jars.

Make the crust. Place graham crackers in the bowl of a food processor and process until no large pieces remain. Add light brown sugar, melted butter, and salt. Process until the mixture resembles wet sand, scraping down the sides of the bowl as necessary.

Place 3 tablespoons of the crust mixture into eat prepared mason jar. Press down to form a crust. Place mason jar crusts in a high-rimmed dish. Bake crust for 10 minutes. Cool on a rack while you prepare the filling.

Make cheesecake. In a medium mixing bowl, use an electric mixer to beat cream cheese until fluffy. Mix in sugar, followed by egg, sour cream, and vanilla, until mixture is smooth.

Place 3 tablespoons of the cheesecake mixture in each mason jar. Use the back of a spoon to lightly smooth out the tops, then tap each one on the counter a few times to release any air bubbles. Return jars to the high-rimmed pan, and place the pan on a counter near the oven.

Bring a small pot of water to a boil. Remove from heat. Carefully pour water into the baking pan until it is halfway up the sides of the cheesecakes. Do not get water in the mason jars. Carefully move pan into the oven. Bake 30 minutes until puffed and ever-so-slightly golden.

Carefully remove pan from oven. Use tongs to remove mason jar cheesecakes to a rack. Do not get water in the mason jars.

Let cheesecakes cool completely on a rack. Transfer to the refrigerator for at least 3 hours, or until thoroughly chilled. If not serving immediately, press plastic wrap to the surface. Garnish with berries or other desired topping before serving.

Store leftover cheesecakes in the refrigerator for up to 4 days. To freeze, press plastic wrap to the surfaces of the cheesecakes and screw on mason jar lids. Freeze for up to one month. Thaw in the refrigerator overnight or in a dish of lukewarm water at room temperature for 90 minutes.Mini Mason Jar CheesecakesMini Mason Jar CheesecakesMini Mason Jar Cheesecakes