Recipes

INSTRUCTIONS

1. Pour milk into a saucepan.
2. Sprinkle gelatin over the milk and let stand until the gelatin is softened, approximately 5 minutes.
3. Over low heat stir until the mixture is steaming hot and the gelatin melts into the milk.
4. Remove from the heat and stir in vanilla.
5. Mix graham cracker crumbs and butter in a small bowl with a fork until evenly moistened.
6. Using a heaping tablespoonful per jar, divide the crumb mixture among ten 4-oz. mason jars, pressing into the bottoms with a spoon or fingertips.
7. Beat cream cheese with an electric mixer in a large bowl.
8. Add yogurt and beat to combine.
9. Scrape the sides of the bowl and add the milk mixture; beat until smooth. It will be a little runny.
10. Spoon the cheesecake mix into the jars, dividing evenly.
11. Refrigerate the cheesecakes until set, at least 2 hours.
12. Once the cheesecake is set, top with your fresh fruit sauce(s).
13. Garnish with fresh mint, lemon slices or graham cracker crumbs if desired.
14. Serve with a cold glass of milk.

Fresh Fruit Sauce Topping

1. Pour water and fresh fruit into a pan.
2. With a wooden spoon, stir continuously for 3 minutes, gently smashing the berries against the sides of the pan to help them release some juices.
3. Mix the cornstarch and splash of water in a small bowl.
4. After 3 minutes, add the cornstarch mixture and continue to stir for another 2–3 minutes, smashing more berries if needed.
5. Remove from heat and allow to cool.
6. You can serve the sauce warm on top of your mini cheesecakes, or store in the refrigerator until you are ready!

NOTES

The fresh fruit topping can be stored in the refrigerator for a week if you have leftovers.

These no bake cheesecakes can be refrigerated for up to 5-7 days, in an airtight container, I suggest using the lid to the mason jar.