Mini No Bake Cheesecake
Servings:
6
prep time:
45 mins
cook time:
25 mins
Total time:
1 hour 10 mins
Ingredients
-
3 ounces graham crackers, any flavor
-
Vermont Creamery Sea Salt Cultured Butter - 82% Butterfat
3 tablespoons melted
-
Vermont Creamery Classic Goat Cheese
4 ounces room temperature
-
Vermont Creamery Crème Fraîche
4 ounces
-
1 lemon, for zest
-
1 tablespoon lemon juice
-
Vermont Creamery Mascarpone
8 ounces
-
2 tablespoons sugar
-
1 teaspoon vanilla bean paste
-
Pinch salt
-
6 ounces strawberries, diced into small cubes, divided
-
1 stalk fresh rhubarb, chopped into 1/2-inch pieces
-
1 ½ tablespoon sugar
-
1 lemon, for zest
-
1 tablespoon lemon juice
-
1 teaspoon vanilla bean paste
-
⅛ teaspoon ground cardamom
Directions
- Place graham crackers into food processor; pulse until fine and sandy. Conversely, you can place the crackers in a double ziplock bag and crush them using a rolling pin or empty bottle of wine. Pour melted butter over crumbs and mix together with a fork until all are evenly coated in butter. Spoon into six jars, distributing evenly amongst all jars, Pat down lightly if desired
- Combine goat cheese, creme fraiche, and lemon zest and 1 tablespoon juice in stand mixer bowl; whisk on medium until throughly combined. Add mascarpone, 2 tablespoons sugar, 1 teaspoon vanilla bean paste, and salt; whisk until smooth. Evenly spoon mixture over graham cracker crumbs in jars. Cover jars with lids; place in refrigerator
- Reserve 1/3 strawberries for topping. Place remaining diced strawberries into saucepan. Add all remaining compote ingredients; stir lightly to coat. Bring to a simmer over medium heat, then reduce heat to medium-low. Mix and mash the fruit a bit with a wooden spoon. Cook 10-15 minutes or until mixture is soft but still in pieces. Remove from heat; transfer to a small glass bowl or container to cool to room temperature.
- Spoon compote over cheesecake mixture, distributing evenly. Sprinkle reserved strawberries on top then cover and chill until ready to serve.
