These no bake Strawberry and Mango Cheesecake Jars are the perfect individual sized dessert to make ahead and take to family gatherings! Creamy, sweet and topped with strawberries and tropical mango, these cheesecakes will be your new favourite!
SO……. last week I had my post written and ready for images to be dropped in of the dessert I was making. And then my oven decided to die a hot and smoky death.
Hence the no bake Strawberry and Mango Cheesecake Jars for today because I still don’t have a working oven. One is being delivered today, but we can’t install it until the weekend at the very earliest.
It’s the WORST thing ever for a baker. I feel totally lost without it!
To begin with, I just though we’d had a power cut as I went out to the oven and it was flashing that the time was midnight, so I sighed at my raw, leaking pastry and turned it back on.
5 minutes later, I came out to the oven to find the element glowing red, smoking and looking like it was about to catch on fire. The pastry in the oven was raw at the front and black and smoking at the back!!
Now, let me tell you something. Fire is my biggest fear, so I always assumed I’d be a panicking mess if fire was involved, but I was remarkably calm.
I opened the oven, said to myself “that doesn’t look right” and then turned it off, took my smoking pastry out and switched it off at the mains. Then I text my dad and he said it was literally about to either explode or burst into flames and I was like :O :O :O :O
So then the oven saga started. First of all we were like “shall we try and fix it?” then we thought about the fact it’s about 9 years old, the fan has been grinding/rattling for months and the element was the latest thing to go wrong. So we decided to replace it.
I found a Neff that I wanted, bookmarked the page and went back to it later. It was showing out of stock. I signed up for the email notifications, got one saying it was back in stock the next morning.
I added it to my basket then tried to checkout and it wouldn’t let me. So was it in stock or not?! I emailed the company and they said more stock should be coming in on 25th May. I then got an email saying it had been discontinued, then the next day saying it was in stock again. At this point I was getting annoyed because I kept getting these damn emails, yet wasn’t able to buy it.
Eventually I searched for the model up from the one I wanted and found it for £20 more than I would have paid for the first one. I emailed the company to ask about delivery as we’re going away and they replied within minutes and were very helpful. The oven arrives today and I can’t wait!
Oh and I contacted the other company again and they now say they’re getting more stock on 5th June. Yea…. I’ll believe that when I see it.
Anyway, hopefully I’ll be back to making cakes and cookies etc. next week, but for today, we are talking creamy, sweet no bake cheesecake jars.
Strawberry cheesecake is my absolute favourite type of cheesecake. However, I decided to add a tropical twist to these jars and also add mango into the mix. The combination of strawberry and mango together is just sublime. Married together with cream cheese and a biscuit base, these are heavenly. And because they’re no bake and in a jar, they don’t need to set, so you can make them in 30 minutes!!
They would be perfect to make ahead in the jars and then cover and put in the fridge. Then you could take them on a picnic or to a barbecue. I do love a good traditional cheesecake, but if you’re busy and need to throw together a dessert in minutes which still tastes delicious, then I have you covered with these!
Strawberry and Mango Cheesecake Jars
- For the base:
- 1 1/2 cups (180g) digestives/graham crackers crushed, measured after crushing
- 3 tbsp unsalted butter, melted and slightly cooled
- For the cheesecake:
- 9 oz (255g) cream cheese, at room temperature*
- 1/2 cup (165g) condensed milk
- Pinch of salt
- 1 tsp vanilla extract
- 1/2 cup (60g) icing/powdered sugar, sifted
- 1 tbsp lemon juice
- For the topping:
- 1 1/2 cups (225g) diced fresh strawberries
- 1 1/2 cups (225g) diced fresh mango
- 2 tbsp caster/white sugar
- Place the crushed digestives into a small bowl and pour over the melted butter. Stir until all the crumbs are coated in butter. Place 2tbsp of the biscuit mix into the bottom of four jars. I used 13oz Kilner jars.
- Make the cheesecake layer: Place the cream cheese, condensed milk, salt, vanilla extract and sifted icing sugar into a medium sized bowl and whisk together until smooth. Add in the lemon juice and whisk until you feel it start to thicken slightly.
- Place 2-3tbsp of the cheesecake mixture into each jar and gently coax it over the biscuit layer until it's entirely covered.
- Place the diced strawberries, mangoes and sugar into a small bowl. Stir until all the fruit is covered in sugar. Leave for 30 seconds - 1 minute until the fruit is glossy and looks to have a "sauce"
- Place 2tbsp of fruit mixture on top of the cheesecake layer in your jars. Now repeat the layers: 2tbsp biscuit mixture, 2-3tbsp cheesecake mixture, and then fill the remainder of the jar with the rest of the fruit.
- If you want more fruit - make 2 cups of strawberries and mangoes mixed with 2 1/2tbsp sugar. Totally your preference if you want it overloaded with fruit! I think the two even layers are the perfect amount, but that's me.
- Place in the fridge for 15 minutes before serving. You can also make ahead, cover and keep in the fridge for up to 1 day. Best served within 1 day.