Gluten Free Chocolate Cherry Cheesecakes in a Jar

by Carol Kicinski on May 12, 2018

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It’s Mother’s Day tomorrow and that means you might be in need for a special last-minute treat for Mom! These adorable Gluten Free Chocolate Cherry Cheesecakes in a Jar are the perfect dessert to wrap up any meal – brunch, lunch, or dinner. They are light from the whipped cream yet full of flavor and gorgeous color from the cherries. Plus, they’re easy as can be!

I like to use Tillen Farms cherries because they are free of artificial ingredients and colors. For this recipe I used their Bada Bing Cherries because I love the deep color, but you can use another one of their cherries if you prefer a different shade.

Making and sharing food with people is one of my very favorite ways to show people I care, so if you’re scrambling for the perfect gift for Mom, look no further than your own kitchen. Whip her up a special meal and finish it with this lovely dessert.

Happy Mother’s Day to all the moms and soon-to-be moms out there! Enjoy your day!

Gluten Free Chocolate Cherry Cheesecakes in a Jar Recipe

Gluten Free Chocolate Cherry Cheesecakes in a Jar

Ingredients

2 cups ground gluten free chocolate cookie crumbs (from about 15 cookies), plus more for garnish if desired
4 tablespoons butter, melted
8 ounces cream cheese, at room temperature
1/3 cup granulated sugar
1 jar Tillen Farms Bada Bing Cherries, juice drained and reserved
2 cups heavy cream
2 tablespoons powdered sugar

Directions

Combine the cookie crumbs and melted butter. Divide the mixture evenly into 6 wide-mouth (1-pint) mason jars (or a 9-inch pie plate) and lightly press down into an even layer.

Beat the cream cheese and granulated sugar together with a mixer until very smooth. Add 8 tablespoons of the reserved cherry juice and beat well.

Whip the cream with the powdered sugar until stiff peaks form. Combine 2/3 of the cream with the cream cheese mixture.

Pat the cherries dry. Save 6 with the stems and take the stems off the rest. Cut the cherries into quarters and stir into the cream cheese mixture. Divide the mixture evenly among the jars on top of the crust, smoothing the tops. Top with the remaining whipped cream and refrigerate for at least 2 hours or up to a day ahead.

To serve, garnish with some more cookie crumbs, if desired, and a cherry.

Servings

A gluten free recipe that serves 6.

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