Fig Cheesecake in a Jar {no-bake}

Fig cheesecake in a jar is a real delicacy among cheesecakes! These jar cheesecakes are prepared without baking, are created quickly, and impress with their intense fig flavor!

Additionally, dried figs are incorporated in the graham cracker base, and the cheesecake layer delights with its sweet vanilla flavor.

The crowning touch of this simple dessert is a spoonful of fig jam with an additional fresh piece of fig.

🎥 Video

🥘 Ingredients

• Graham cracker - or Petit beurre biscuits (those are more common in Europe). You can use ready-made graham cracker crumbs as well.
• Unsalted butter
• Dried figs
• Cream cheese
• Mascarpone
• Icing sugar
• Vanilla extract
• Fig preserves
• Fresh fig

See the recipe card for quantities.

🔪 Instructions

Step 1 - The graham cracker base

In order to mix the crackers with the dried figs well, we recommend preparing this cookie base not with a rolling pin but with a universal chopper.

The chopper will perfectly create a fine cracker crumb dough with the dried figs.

First, cut the dried figs into quarters and crush them together with the graham crackers using a chopper. Empty the finished mixture into a mixing bowl and set aside.

Meanwhile, melt the butter in a small pan on the stove or in the microwave (in a microwave-safe bowl).

Pour the melted butter over the cracker crumbs and mix well. You can either do this by hand with a wooden spoon or with a food processor and a flat beater.

Now take six preserving jars and divide the crumb mixture among the jars. Press tightly together in the jar to form a firm base.

The compression works very well with an old-fashioned wooden whisk. I still have something like that from my grandmother. (A teaspoon will also work great if you don't have such an old-fashioned tool at home.)

Once you've created the fig graham cracker base in the jars, please put them in the fridge for 30 minutes.

Step 2 - The cheesecake cream

Add the cream cheese, mascarpone, powdered sugar, and vanilla extract to a large mixing bowl or the bowl of your food processor.

Whip with the whisk attachment for two to three minutes on medium-high speed until a creamy mixture forms.

Then fill the cream into a pastry bag and take the chilled Weck jars out of the refrigerator.

The easiest way is to invert the piping bag into a tall container. Placing it there will make pouring the cream cheese mixture into the piping bag much easier because you'll have both hands free.

Divide the finished cheesecake batter between the jars.

Place the piping bag in the jar at a slight angle and pipe in circles. This positioning will distribute the cream more evenly, and you won't just have a thick dollop in the middle.

Step 3 - The fig decoration

Snag your fresh fig, cut it into six halves, and set it aside.

Add the fig jam by the spoonful on top of each cream cheese filling, and place one piece of fresh fig on top of this sweet treat.

Now the jar cheesecakes are ready to be served and enjoyed!

🥜 Substitutions

To make this no bake fig cheesecake gluten-free, substitute the graham cracker with gluten-free cookies, and you are good to go!

🍑 Variations

If you prefer to have a delightful syrup as a topping, you can prepare it as follows:

Combine the 150 g fig preserves with 70 g brown sugar and 50 g butter in a saucepan. Melt over low heat and cook until the sugar has dissolved. Let cool and pour over the cream cheese before serving.

🍽 Equipment

• Kitchen knife
• Universal chopper
• Mixing bowls
• Small pan
• Food processor or electric mixer
• Tablespoon
• Piping bag
• Preserving glasses for serving - My favorite preserving jars are the small ones from Weck. These have 220 ml // 7.4 fl oz capacity and come in an adorable tulip shape.

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🌡 Storage

Consume the prepared dessert within three days and store in the refrigerator.

🙋🏻 FAQ

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📖 Recipe

⛑️ Food Safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

For further information, check Safe Food Handling - FDA.