I first made this heavenly little dessert for my daughter-in-law’s bridal shower. I even made extras for shower favours. It was such a hit!
Anytime I want to make a dessert for a special occasion, this is what I make. I usually double the recipe and make 24 little jars. The smaller portions are just right for children. But don’t worry, a second one is really only one portion.
Ingredients
- 1 1⁄2 cups of graham crumbs
- 4 tbsp of melted butter
- 1⁄4 cup of packed brown sugar
- 1 1⁄4 cups of heavy cream (35%)
- 4 oz of cream cheese, at room temperature
- 1⁄2 cup of icing sugar
- Haskap topping (see below)
Haskap topping
- 3 cups of Haskaps
- 1⁄4 cup of maple syrup (add more if you prefer a sweeter topping)
- 4 tbsp of lemon juice
- 1 tbsp of cornstarch
Topping directions
- Add Haskaps and maple syrup to a pot.
- Cook 5 minutes on medium heat, stirring gently. You don’t want to break up the fruit.
- Mix cornstarch and lemon juice. Add to haskap mixture.
- Boil gently until cornstarch is cooked.
- Remove from heat and let cool before placing on top
of cheesecake mixture.
Cheesecake directions
- Preheat oven to 350°F.
- Add crust to a bowl, stir crumbs together with melted butter and brown sugar until well combined. Add about 1 1⁄2 tbsp at the bottom of each jar. Gently press down to pack crumbs.
- Place jars on a baking sheet and bake for about 8 minutes, until crust is set. Let cool.
- Add cream cheese mixture to the bowl of
a stand mixer, fitted with a whisk, and beat cream to soft peaks. Dump whipped cream into another bowl, and use the mixer bowl fitted with a paddle, to beat the cream cheese with icing sugar until smooth. Fold in whipped cream until well combined. - Spoon cream cheese mixture on top of the crust.
- Top each cheesecake with the cooled Haskap topping (see below).
- Refrigerate until ready to serve.