Description
No-bake chocolate cheesecake jars with black cookie crumbs, cherry compote, and dark-chocolate bats.
Ingredients
Scale
- 2 1/2 cups (375 g) frozen dark sweet cherries, chopped
- 1/3 cup (67 g) granulated sugar
- 1 tbsp (8 g) cornstarch
- 1 tbsp (15 ml) lemon juice
- 20 chocolate sandwich cookies (about 225 g), finely crushed
- 4 tbsp (57 g) unsalted butter, melted
- 12 oz (340 g) full-fat block cream cheese, softened
- 3/4 cup (90 g) powdered sugar
- 1 tsp (5 ml) vanilla extract
- 4 oz (113 g) semisweet chocolate, melted and cooled
- 2 tbsp (11 g) black cocoa powder
- 1 1/2 cups (360 ml) cold heavy cream
- 3 oz (85 g) dark chocolate, melted, for bat toppers
Instructions
- Cook the cherries, granulated sugar, cornstarch, and lemon juice for 8–10 minutes until thick and glossy. Cool completely.
- Pipe or spread the 3 oz (85 g) melted dark chocolate into eight thin bat silhouettes on parchment. Chill until firm.
- Mix the cookie crumbs with melted butter. Divide most of the mixture among eight straight-sided glasses and press gently.
- Beat the cream cheese, powdered sugar, and vanilla until smooth. Mix in the cooled semisweet chocolate and black cocoa.
- Whip the cold heavy cream to firm peaks and fold it into the chocolate cream-cheese mixture.
- Pipe half the cheesecake filling over the crumb bases. Add a level layer of cold cherry compote.
- Pipe the remaining cheesecake filling over the fruit. Cover and chill for at least 4 hours.
- Finish with reserved crumbs, a small spoonful of cherry compote, and one chocolate bat per jar.
Notes
Cool the cherry compote and melted chocolate fully before assembly so the cheesecake stays airy and every layer remains distinct.