📋 No Bake Saskatoon Berry Cheesecake in a Jar Recipe
This indulgent No Bake Saskatoon Berry Cheesecake in a jar, with layers of white chocolate cream cheese, Oreo cookie crust and Saskatoon berry sauce, requires no oven, is fun to eat out of a mason jar and is the ultimate summer cheesecake!
Servings 4 jars
Calories 1143kcal
Equipment
Ingredients
- 6 oz white chocolate baking squares (melted) **Do NOT use white chocolate chips
- 3 cups light cream cheese *3- 8 oz packages, softened
- ⅓ cup white granulated sugar
- 3 cups Saskatoon berry filling * See recipe (https://foodmeanderings.com/saskatoon-berry-pie-filling-and-sauce/)
Crust
- 1 cup chocolate baking crumbs
- 2 ½ tablespoon melted butter or margarine *Measure after melting
Topping (optional)
- fresh Saskatoon berries (optional)
- whipped cream (optional)
Instructions
- Prepare Saskatoon Berry filling as per recipe (see NOTES) . Cool.3 cups Saskatoon berry filling
- Mix chocolate baking crumbs and melted butter together in a medium bowl.1 cup chocolate baking crumbs, 2 ½ tablespoon melted butter or margarine
- Melt white chocolate in microwave at ½ (50%) power for about 1 minute and 30 seconds. *See your microwave operating manual for instructions on how to do this with your model. OR melt chocolate with a double boiler.6 oz white chocolate baking squares
- Beat cream cheese, white granulated sugar and melted white chocolate together with an electric mixer.3 cups light cream cheese, ⅓ cup white granulated sugar
- Take ½ cup of Oreo cookie crumb mixture and add to the bottom each jar, dividing evenly by 4 jars.
- Take ½ of the cream cheese mixture and add on top of the Oreo cookie crumb mixture, dividing evenly by 4 jars.
- Add ½ cup of the Saskatoon berry filling to each jar on top of the cream cheese layer.
- Repeat with remaining ½ of ingredients, in same order, dividing evenly by all 4 jars.
Topping
- Top with fresh Saskatoon berries and a dollop of whipped cream, if desired.fresh Saskatoon berries (optional), whipped cream (optional)
Notes
Expert Recipe Tips
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- Use high-quality cream cheese. Lower-quality or generic brands can affect both texture and taste—Philadelphia cream cheese yields the best results.
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- Avoid using white chocolate chips. They don’t melt as smoothly as baking squares and can cause the mixture to seize or clump.
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- Cool the berry filling completely before layering. Warm filling can melt the cream cheese layer and make the layers messy or runny.
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- Don’t overheat the white chocolate. Microwave at 50% power and stir halfway through to prevent burning and ensure smooth melting. And be sure to keep water/moisture away from the chocolate, bowls, and utensils, as contact with water will cause it to seize.
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- Soften cream cheese to room temperature. This ensures a smooth, lump-free cheesecake filling when beaten with the other ingredients.
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- Drain thawed frozen berries well. Excess liquid can make the filling watery and throw off the texture of the final dessert.
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- Press down the crust layer firmly. This creates a solid base for layering and prevents it from mixing with the cream cheese.
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- Chill before serving. Refrigerating for at least 1–2 hours helps the cheesecake firm up and improves the flavor and texture.
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- Top just before serving. Add fresh berries and whipped cream right before serving to keep them looking and tasting fresh.
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- Customize portion sizes with jar size. Use 4-oz jars for smaller portions or 8-oz jars for a full-size dessert, depending on your needs.
Nutrition
Serving: 1jar | Calories: 1143kcal | Carbohydrates: 155g | Protein: 19g | Fat: 51g | Saturated Fat: 26g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Cholesterol: 106mg | Sodium: 849mg | Potassium: 795mg | Fiber: 5g | Sugar: 128g | Vitamin A: 1300IU | Vitamin C: 2mg | Calcium: 406mg | Iron: 2mg
