Description
Individual no-bake cheesecake jars layered with cookie crumbs and cranberry-orange compote.
Ingredients
Scale
- 2 cups fresh or frozen cranberries (200 g)
- 1/2 cup granulated sugar (100 g)
- 1/3 cup fresh orange juice (80 ml)
- 1 tbsp cornstarch (8 g)
- 1 tsp finely grated orange zest
- 1 1/2 cups vanilla wafer crumbs (180 g)
- 5 tbsp unsalted butter, melted (70 g)
- 12 oz full-fat block cream cheese, softened (340 g)
- 6 oz real white chocolate, melted and cooled (170 g)
- 1/2 cup confectioners’ sugar (60 g)
- 1 tsp vanilla extract (5 ml)
- 1 cup cold heavy cream (240 ml)
- 1/4 cup white chocolate curls, optional (20 g)
Instructions
- Cook cranberries, sugar, orange juice, cornstarch, and zest over medium heat until thick and glossy, 8-10 minutes. Cool completely.
- Mix vanilla wafer crumbs with melted butter.
- Beat softened cream cheese and confectioners’ sugar until smooth. Mix in vanilla and barely warm melted white chocolate.
- Whip cold heavy cream to medium peaks and fold it into the cream cheese mixture in three additions.
- Divide half the crumbs among eight 6-ounce jars. Add cheesecake filling and cooled compote.
- Repeat the layers, cover, and refrigerate at least 4 hours.
- Before serving, add optional white chocolate curls or a small spoonful of compote.
Notes
Cool the compote and white chocolate before assembly. Use block cream cheese and chill at least four hours.