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Apricot Cheesecake in a Jar

By In The Kitchen With Stefano Faita


Pistachio and White Chocolate Crumble
4-ounces white chocolate, finely chopped
1/2 cup roughly chopped pistachios
1/2 cup crushed vanilla cookies, shortbread cookies or graham crackers
2 tsp. orange zest

Apricot Layer
4 apricots or 2 peaches, diced
1 tbsp. sugar, or to taste

No-Bake Cheesecake Cheesecake
1/2 cup whipping cream, whipped
1 (8-ounce) package cream cheese, softened at room temperature
1/4 cup sweetened condensed milk
1 tsp. vanilla


Pistachio and White Chocolate Crumble
Melt chocolate in double boiler over barely simmering water. Add pistachios, crushed cookies and orange zest. Stir just until combined. Spoon onto baking sheet lined with parchment. Let set until firm, about 25 to 30 minutes or put in freezer until firm, about 5 to 10 minutes. Break apart into small pieces.

Apricot Layer
Toss diced apricots with sugar. Set aside.

No-Bake Cheesecake Cheesecake
Whip cream until soft peaks form. Set aside. In another bowl, beat cream cheese with sweetened condensed milk and vanilla until light and fluffy. Gradually fold in whipped cream until combined.

Layer into each mason jar: some of the crumble, a spoonful of apricots, quarter of the no-bake cheesecake filling. Sprinkle with a little more crumble and another spoonful of apricots. You can serve immediately and the texture of the cheesecake will be mousse-like or chill for a thicker and richer consistency for 1 hour.

Yield: 4 servings.


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