4 small mason jars (4 oz. each)
Crust:
¾ cup graham cracker crumbs
3 Tbsp sugar
2 Tbsp melted butter
Filling:
1 jar 250ml Preserve Company Cranberry Sauce
6 oz. melted white chocolate
8 oz. softened cream cheese
3 Tbsp icing sugar
¼ cup whipping cream
1 tsp vanilla
- In a bowl stir together the graham cracker crumbs, sugar, and melted butter. Press this mixture into the bottom of the glass jars.
- Spoon Cranberry Sauce on top of the crust. You may not need the entire 250 ml jar. Gently spread it to the edge of the jar. Set aside in fridge while you make the cheesecake filling.
- In a glass bowl melt the white chocolate over a pot of simmering water. This is the easiest way to melt white chocolate vs. melting it in the microwave, as it can burn easily. Set aside to cool slightly.
- Whip up the whipping cream till stiff peaks and set aside. In the bowl of a stand mixer, or with a hand mixer, beat the softened cream cheese and icing sugar together until light and fluffy. (Edited) The whipping cream gets folded into the cheese mixture. Stir in the vanilla. With the mixer still running, slowly pour in the melted chocolate and beat to combine. Fill up a piping bag, fitted with a round tip, with the cheesecake mixture. Pipe the mixture on top of the cranberry sauce, and smooth out the top with a spoon. If you do not have a piping bag, a spoon will work as well to fill up the jars. Top each cheesecake with sugared cranberries, or extra cranberry sauce. Set cheesecakes in the fridge for 4 hours, or overnight.
Cheesecakes will keep for 3 days in the fridge.
Comments
Jan Barnes said:
We visited and had a lovely lunch while on a Tauck tour on September 8, 2021. You served a dessert that had a graham cracker crust topped with a creamy mixture and then raspberry preserves. I would very much like to have the recipe to serve at a reception for a candidate we are hoping to call as the next rector of our Episcopal Church in Brighton, Michigan. Thank you in advance if you share the recipe.
September 11, 2021
Bruce MacNaughton said:
Thank you for your questions regarding the whipping cream. We have edited the recipe and added what needed to be said.
December 16, 2020
Stephen Audette said:
Made these yesterday. They look fancy, and so easy to make. Taste is delightful. A perfect dessert for here on Cape Cod.
December 13, 2020
nelle said:
Do you fold the whipped cream into cheesecake mixture or just dollop on top?
December 13, 2020
Linda J Quammen said:
What did you do with the Whipping cream? Your recipe says to whip it and set aside but nothing else. Do you combine it with the cream cheese? If so, when? Thanks—the recipe looks good and I want to try it.
December 13, 2020
Debbie Johnston said:
This looks delish! I will have to try making it!
December 13, 2020
Sherri Murray said:
Looks yummy! I’ll have to make it
December 12, 2020
Wendy said:
Just wondering if the whipped cream goes INTO the cheesecake mixture, or on TOP of it!
December 13, 2020
Heather Nash said:
Looks soooo good!
December 12, 2020
Pat Ford said:
Easy Peasy! Great recipe for 2 seniors! 👍👍
December 12, 2020