Individual Pineapple No Bake Cheesecake In A Jar

5 from 49 votes

Individual Pineapple No Bake Cheesecake In A Jar

Dive in to this No-Bake Cheesecake in a Jar! Tangy pineapple pairs perfectly with smooth cheesecake layered on a buttery biscuit crust. The perfect individual dessert.

Prep Time15

Cook Time15

Total Time3 30

Course: Dessert

Cuisine: Anytime

Keyword: cheesecake in a jar, no bake cheesecake

Servings: serves

Calories: 1921kcal

Ingredients

Pineapple Puree

1 pineapple
¼ cup granulated sugar
3 leaves fresh mint
2 teaspoons gelatin
½ cup water

Cheese Cream

11/2 cup cream cheese
1 cup heavy cream
2 tablespoons coconut yogurt
½ cup powdered sugar
1 tablespoon lemon zest

Cheesecake Crust

1 ¼ cups of your favorite biscuits
3 tablespoons unsalted butter
Fresh mint for garnish

Instructions

Pineapple Puree

Remove the outside of the pineapple and cut the flesh into cubes.
Heat a pan and add the pineapple, sugar, and mint leaves. Close with a lid and cook until the pineapple is soft (about 10 minutes). If it starts to burn, add 2-3 tablespoons of water.
Pour the finished pineapple into a blender and puree until smooth.
Dissolve the gelatin in cold water. Leave to swell for 10 minutes. Then heat it on low heat. Do not let it boil. Set aside to cool.
After the gelatin has cooled, add ¼ of the pineapple puree and mix well.

Cheese Cream

In a bowl, mix the cream cheese, heavy cream, coconut yogurt, powdered sugar, and lemon zest until smooth and well combined.
Add the rest of the pineapple puree and mix until well combined.

Crust

Crush the biscuits in a blender.
Melt the butter in a microwave or over low heat in a deep pan.
Pour the butter over the biscuits and mix until the ingredients are combined.

Assemble

To the bottom of 4 glasses or jars, add 2-3 tablespoons of the crushed biscuits mixture.
Divide the cream cheese mixture between the four glasses, and then top with one more layer of crushed biscuits, followed by the pineapple puree.
Leave in the refrigerator for about 3 hours or overnight.
Add fresh mint when serving.

Notes

Store

Pop the lid on the mason jar, or cover the glass with cling wrap or beeswax and keep stored in the fridge for a day or two. The longer the cheesecake is left in the fridge, the soggier the biscuit layer will become.

Freeze

This can also be frozen, however the result will not be as good as when it is made fresh as it will likely have a higher moisture content on thawing, which may make for a softer texture, and less crunch on the biscuit layer.

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