2packages10 ounces of plain graham crackers, processed into fine crumbs
5tablespoonsof melted and cooled coconut oilor butter
2lb.package of strawberrieswashed & rinsed, cut into 1/2-3/4 bite-size pieces *reserve some for garnishing
18ouncepackage of blueberrieswashed & rinsed * reserve some for garnishing
2-8ouncepackages of plain cream cheeseroom temperature
1-14ouncecan of sweetened condensed milk
1/4cupof fresh squeezed lemon juice
Vanilla Whipped Cream:
2teaspoonsconfectioner's sugarsifted, if it is clumpy from storage
1/4teaspooncream of tartarhelps stabilize the whipped cream
Optional: To simplify the recipeif you want, you can get ready made whipped cream
Whole and/or cut strawberries
2tablespoonsor more confectioner's sugar for dusting
Graham Layer: Process graham crackers in your food processor until you get an even, fine crumb. Pour into a bowl and mix in melted coconut oil (or butter, if you prefer) until evenly mixed. Set aside.
Cheesecake Layer: Using your hand mixer on medium speed-high, mix room temperature plain cream cheese until smooth. Slowly add in sweetened condensed milk and mix until fully incorporated. Add in 1/4 cup lemon juice and vanilla extract and mix. Set aside.
Vanilla Whipped Cream: *This step of making the whipped cream can also be done closer to serving time. Chill a clean metal or glass mixing bowl for 5 minutes with the beaters. Add 1 pint whipping cream to the metal bowl, mix with a hand mixer on med-high speed until bubbly, add in 2 tablespoons confectioner's sugar, 1 teaspoon of vanilla extract and 1/4 teaspoon of cream of tartar. Whip until stiff peaks are reached. Refrigerate until ready for use.
Assemble: Add 1/4 cup graham cracker mixture to the bottom of each 6 pint size mason jars. You may want to tap the jar slightly to get the crumbs to settle evenly on the bottom. Mix 1/4 cup blueberries and 1/4 cup strawberries to a small bowl and shuffle so they are evenly mixed then add to the mason jar, repeat 5 more times for the other mason jars, shuffling if needed to evenly distribute the berries. At this point, you may want to use a canning funnel so the sides do not get messy. Add 1/2 cup cheesecake layer to each mason jar, gently shuffling the jar to evenly distribute the cheesecake layer (it will settle more on it's own). Repeat with a layer of 1/4 graham mixture for each jar. Repeat a 1/2 cup mixture of berries to each mason jar.
Chill jars for 2.5-3 hours or overnight for cheesecake to firm up.
Before serving, top with whipped cream, berries and a dusting of confectioner's sugar. Enjoy!
This recipe for No Bake Berry Cheesecake Trifle in Mason Jars was printed from AmandasCookin.com - https://amandascookin.com/no-bake-berry-cheesecake-trifle/ and can only be printed for education or personal use.