Close family and friends pretty much know how crazy I am over cheese cake. I seriously am. Thanks to who ever invented it! However, since I have a small sized fridge and I have plenty of precious treasures stored in it, I can’t really make a big batch of cheesecake to be chilled in there (which is good health wise by the way).Solution: I made my cheesecake in jars so I could arrange them here and there in the fridge and still have more space for my other precious things too. Hey, desserts in basic little jars are the 2011 Bakers Summer trend anyways!They’re available at a few bakeries here but probably the idea haven’t really exploded like cupcakes, macaroons and rainbowcakes among dessert fans in Malaysia I guess. Anyways, I only had ugly plastic jars in hand and if only they’re vintage and rustic small sized glass jars with the aluminum caps on, it would be much prettier.They make good party favors too. Here’s how you make this Pretty-no-bake-creamy-cheesecake-in-a-jar to indulge. Yummeh!
For 6 small jars, you’ll need:
- 1 cup crushed digestive biscuit mixed with 5 tbsp melted butter
- 1 cup crushed Oreo cookies
- 250g cream cheese, softened
- 1 can evaporated milk, chilled / whip cream
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 Tbsp gelatine/ jello powder dissolved in 1/4 cup of water
- 1/3 cup lemon juice (optional: if you’d like some tartness and to pair this cake with berries)
- Add melted butter to digestive biscuit crumble. Fill in jars and press it down with a bottom of a glass or anything flat.Chill to set the base.
- Whip the cheese, gelatine, sugar and vanilla in a bowl with an electric mixer or whisk, until fluffy.(*Optional: Stir in lemon juice if pairing with fruits.)
- In a separate bowl, beat chilled evaporated milk until it thickens a bit or frothy.If using whip cream,whip until it forms soft peaks.
- Fold whipped milk into cheese mixture.
- Fill in jars with the set crumbles slowly with cheese mixture and let it set in the fridge for a while before u add the crushed oreos.
- Chill overnight in fridge or at least 3 hours.