Baking is one of my favourite things to do. But when it’s so hot outside, even the most devoted baker needs a break ! So I made these no bake cheesecake jars the other day. They are creamy, chocolaty, yummy and super easy to do ! 

As a food blogger, I am constantly looking for props that I can use without spending too much. Plates, cups, cutlery, baking tools, towels, etc. So, kitchenware stores, thrift stores, dollar stores and garage sales have become my favourite places to hang out. And I get super excited when I can reuse or recycle ! It’s like doing a makeover ! These cute little jars were containers of some petit pot yoghurts that I bought. They are perfect for individual desserts ! My only complain…..they’re too petit ! Cause these cheesecakes are so delicious and one is not enough !  

Makes about 8 servings

• 12-15 graham crackers (or other cookies of choice)
• 45 g unsalted butter,melted 
• 120 g semi-sweet or dark chocolate, plus more for garnish 
• 200 g cream cheese 
• 120 g icing sugar, sifted  
• 5 mL pure vanilla extract 
• 240 mL cold heavy whipping cream 

1. Crush graham crackers into crumbs and mix in melted butter 
2. Spoon into containers, press down gently and refrigerate for later use 
3. Melt chocolate in a double boiler or the microwave, cool slightly 
4. Place one small mixing bowl in the freezer for about 20 minutes (for making whipped cream)
5. In another mixing bowl, using an electric mixer, beat cream cheese, icing sugar and vanilla until smooth
6. Add in melted chocolate, set aside
7. In the cold mixing bowl, beat 120 mL of the cream until medium peak 
8. Gently fold into the chocolate cream cheese until just combined 
9. Spoon or pipe on top of graham cracker base (refrigerate if not serving right away)
10. Just before serving, whip remaining cream to garnish, top with chopped chocolate