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!
![Ready prepared layer dessert. Fig cheesecake without baking with cream cheese filling, cookie base and fig preserve on top.](https://combinegoodflavors.com/wp-content/uploads/2022/09/no-bake-fig-cheesecake-in-jarIMG_4089-scaled.jpg)
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.
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🎥 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.
Remove the chilled cookie bases from the fridge.
Divide the cream cheese batter between the jars.
Spread the cream evenly.
Smooth out if necessary.
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.
Everything is ready for topping!
Add the fig jam by the spoonful.
Place one piece of fresh fig on top!
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.
🌡 Storage
Consume the prepared dessert within three days and store in the refrigerator.
💭 Top tip
Put the fresh fig on before serving; otherwise, it will get wrinkly and not look nice.
🙋🏻 FAQ
Around the Mediterranean, the fig can be harvested from August to October.
When buying the fig, pay attention to the color of the fruit. The darker it is, the riper and sweeter the fig is. The lighter-colored figs taste more sour, and overly ripe figs are often mushy.
Ripe figs usually last a maximum of three days in the refrigerator.
Fancy more delicious no-bake cheesecakes? Check out the following recipes:
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📖 Recipe
Fig Cheesecake in a Jar {no-bake}
Equipment
- Universal Chopper
- Small pan
- Food processor or electric mixer
- Tablespoon or wooden whisk
- Preserving glasses for serving
Ingredients
- 3 oz Graham cracker - or Petit beurre biscuits
- 1.76 oz Unsalted butter
- ½ cup Dried figs
- 7 oz Cream cheese
- 5 oz Mascarpone
- ¾ cup Icing sugar
- 1 teaspoon Vanilla extract
- 6 tablespoon Fig jam
- 1 Fresh fig
Instructions
Step 1 - The graham cracker base
- Cut the dried figs into quarters and crush them together with the graham crackers using a chopper.½ cup Dried figs, 3 oz Graham cracker
- 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).1.76 oz Unsalted butter
- Pour the melted butter over the cracker crumbs and mix well.
- Now take six preserving jars and divide the crumb mixture among the jars. Press tightly together in the jar to form a firm base.
- 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.7 oz Cream cheese, 5 oz Mascarpone, ¾ cup Icing sugar, 1 teaspoon Vanilla extract
- Whip with the whisk attachment for two to three minutes on medium-high speed until a creamy mixture forms.
- Fill the cream into a pastry bag and take the chilled preserving jars out of the refrigerator.
- Divide the finished cheesecake batter between the jars.
Step 3 - The fig decoration
- Snag your fresh fig, cut it into six halves, and set it aside.1 Fresh fig
- 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.6 tablespoon Fig jam
- Now the jar cheesecakes are ready to be served and enjoyed!
Notes
Nutrition values are estimates only, using online calculators. Please verify using your own data.
⛑️ 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.
Justine
Love the fig flavor here! Any ideas for how to make this vegan?
Nora
Thank you, Justine! In principle, all ingredients can be replaced by vegan alternatives. The texture of the cream may be different from our version. However, since the dessert is served in a glass, this circumstance should not cause any serious problems.
Melinda
What a treat!! I love the idea of single servings of cheesecake in little jars. I am bookmarking this for the holidays. Thanks for the instructions on how to buy figs too. Great recipe!
Nora
Thank you, Melinda! Let me know how they turned out!
Swathi
This cheesecake in jar looks perfect treat and dessert idea. I need to try this as holidays are coming up.