Cheesecake Jars

Many people absolutely love cheesecake, but it’s one of those sweet treats that could be tricky to bake. Then this no-bake recipe from Heleen Meyer is just what you need – simplicity at its best!

It’s not overly rich, as there is no cream or condensed milk in the recipe, so it’s not excessively sweet either and a much healthier option, without sacrificing on taste – that we can promise you. The cottage cheese and yoghurt give it a super smooth texture and balances perfectly with the sweet-sour, tartness of the granadilla.

Heleen Meyer made this a granadilla version but says that you can be creative with any other seasonal fruit, like puréed or crushed berries, strawberries, or even apricots or mango in summer. There is lots of flavour in these beautiful little desserts with a cookie crumb layer, smooth cheesecake filling with lemon rind, vanilla and granadilla. The jars make it perfect to pack for a picnic, but you can prepare a bigger dessert in a bowl as the centre piece on the table. Or prepare individual cheesecakes in glasses or small bowls to make it extra festive. Garnish and serve with any fresh seasonal fruit of your choice.

Different cookies can be used for the base, but ginger or speculaas (sweet spice) cookies are a perfect flavour combination with the filling and fresh fruit. Crush the cookies in a food processor or place them in a thick plastic freezer bag and crush with a rolling pin or you can use a large jar or empty bottle to do the crushing for you.

Granadilla cheesecakes in a jar

Serves 6

Crumble

½ x 200 g packet of ginger or speculaas spice cookies (e.g. Biscoff)

10-15 ml (2 tsp-1 tbsp) finely grated lemon rind

60 ml (¼ cup) butter, melted

Filling

1 x 250 g tub plain creamed or smooth cottage cheese

250 ml (1 cup) plain double-thick yoghurt

10 ml (2 tsp) finely grated lemon rind

5 ml (1 tsp) vanilla essence

2 x 115 g tins or containers granadilla pulp or 3-4 fresh granadillas, scooped out

fresh berries like blueberries or strawberries, for garnish

1. Crumble: Place the cookies in a food processor and blend until fine crumbs form. Add the lemon rind and butter and blend until well incorporated. Or mix the crushed cookies with the butter and lemon rind in a bowl and use as described.
2. Filling: Whisk the cottage cheese, yoghurt, lemon rind and vanilla together in a large mixing bowl until well combined and smooth. Stir in two-thirds of the granadilla pulp.
3. Divide half of the cookie crumb mixture between 6 small jars (about 125 ml in volume each) or small bowls or glasses and spread into an even layer on the bottom of each jar.
4. Spoon the filling on top, dividing it between the jars or bowls and smooth evenly. Spoon the remaining crumb mixture on top and spread evenly again. Lightly press the crumbs into the filling.
5. Cover each jar with a lid or piece of cling wrap. Refrigerate for 1-2 hours or overnight, to allow the mixture to set.
6. Just before serving, garnish each cheesecake with the remaining granadilla and top with berries.

Visit Heleen’s website for more recipes like this.

Image by Adel Ferreira. Courtesy of LiG Tydskrif