Individual No-Bake Cheesecakes
Crust
1/2 cup graham cracker crumbs
2 tablespoons melted butter
1 tablespoon sugar
In a small bowl combine all ingredients. Divide evenly between four 8-ounce wide-mouth canning jars. Press lightly into bottom of jars.
Filling
4 ounces cream cheese, softened
1/4 cup sugar
1/2 teaspoon vanilla
1/2 cup heavy cream
In a medium bowl, combine cream cheese, sugar and vanilla; mix well. In a separate bowl, whip heavy cream until stiff; gently fold into the cream cheese mixture. Divide evenly between the jars.
Topping
2 cups fresh (or frozen and thawed) berries, I used fresh blackberries
1/4 cup sugar, or to taste
1 tablespoon cornstarch
2 tablespoons water
1/2 teaspoon vanilla
In a medium saucepan, combine berries, sugar, cornstarch and water. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 more minutes. Remove from heat and stir in vanilla. Let cool completely before spooning over cheesecake filling in jars.
Top each jar with a lid and chill in the refrigerator for at least two hours before serving.
