Cute 8 oz. mason jars make great containers for these No-Bake Cheesecake Parfaits! Something I’ve wanted to make for a long time, so I spent some time today playing around with them. I used my Carmel-Apple Jam for the filling, but you could certainly use any of your favorite jams or fresh fruit to make them your own. Little graham cracker crumbs, topped with a little crumble topping, and they’re ready to go!
1 – 8 oz. cream cheese, softened
1/2 cup sugar
1 cup sour cream
1 tbls. vanilla
2 tbls. lemon juice
1/2 – 8 oz. container cool whip or 1 cup heavy cream
1-2 tbls. graham cracker crumbs, evenly divided
Crumble topping1 cup oats, 1 cup brown sugar, 1/2 cup flour, 4 tbls. butter, 1/2 cup pecans; mix all together and spread in a baking pan sprayed with cooking spray to prevent sticking. Bake in a 350 oven, stirring once, for 10 minutes. Remove from oven, stir and allow to cool. Store leftover in a mason jar (keeps several months on your pantry shelf).
Set out cream cheese to soften. Once softened, beat cream cheese and sugar until smooth and combined. Add vanilla, lemon juice and sour cream and beat until well blended. Mix in heavy cream or cool whip until fluffy. Cover with plastic wrap and allow to cool 1-2 hours.
In 6 – 8 oz. mason jars, layer some of the cheesecake filling, caramel-apple jam, graham cracker crumbs, more of the cheesecake filling and top with crumble topping. Cover and store in the refrigerator.
Yield: 6 – 8 oz. mason jars