Greek Yogurt Raspberry Cheesecake Jars
A light and refreshing no-bake Greek Yogurt Raspberry Cheesecake in a jar. This simple, quick, and fruity dessert combines creamy yogurt, rich raspberry sauce, and crumbly butter biscuits. Perfect for a summer treat that’s easy to assemble and packed with flavor!
Ingredients
For the Cream
- 250 g whipping cream
- 200 g Greek yogurt
- 60 g icing sugar
- 1 teaspoon vanilla extract
For the Raspberry Sauce
- 200 g raspberries
- 60 g granulated sugar
- 1 teaspoon lemon juice
Additionally
- 8–9 butter biscuits crumbled
- Fresh raspberries for decoration
Instructions
Prepare the Raspberry Sauce
- In a small saucepan, cook the raspberries with granulated sugar and lemon juice over medium heat for 8-10 minutes, stirring occasionally until the mixture thickens slightly.
- Remove from heat and let the sauce cool.
Prepare the Cream
- Whip the cream in a bowl until it forms soft peaks.
- Gently fold in the Greek yogurt, vanilla extract, and icing sugar, mixing until smooth and creamy.
Assemble the Cheesecake Jars
- Start by crumbling the butter biscuits and layering them at the bottom of each jar.
- Add a layer of the yogurt cream over the biscuits.
- Drizzle half of the cooled raspberry sauce over the cream.
- Add another layer of cream and top it with the remaining raspberry sauce.
Decorate and Chill
- Decorate with fresh raspberries on top for an extra burst of flavor and color.
- Chill in the refrigerator for at least 1 hour before serving for the best texture.
Notes
- Use fresh or frozen raspberries for the sauce.
- Substitute butter biscuits with graham crackers if preferred.
- Ensure the jars chill for at least 1 hour for the best consistency.