No-Bake Butterbeer Cheesecake Jars

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

480 mL

Heavy Cream

75 g

Powdered Confectioners Sugar

1 box
(3.4 oz)

Instant Butterscotch Pudding Mix

120 mL

Half and Half

120 mL

Cream Soda

225 g

Cream Cheese , softened

65 g

Graham Cracker Crumbs

5 g

Dark Brown Sugar

30 g

Butter

to taste

Butterscotch Chips

or Caramel Chips

(optional)

Cooking Instructions

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Step 1

First, make the simple whipped cream. Combine the Heavy Cream (480 mL) and Powdered Confectioners Sugar (75 g) in a large bowl and use a hand mixer to whip it up completely into a stiff but airy whipped cream. It takes a few minutes but it will happen, so be patient. Set it aside and make the pudding next.

Step 2

Whisk the Instant Butterscotch Pudding Mix (1 box) , Half and Half (120 mL) , and Cream Soda (120 mL) together in a bowl and let it sit for 5 minutes. Then beat in the Cream Cheese (225 g) .

Step 3

Finally, switch to a spatula and fold in two cups of the whipped cream until it becomes like a thick, rich mousse. Let it chill in the refrigerator for an hour to develop flavor and firm up a little.

Step 4

When the hour is up, it's time to assemble. First, quickly stir the Graham Cracker Crumbs (65 g) , Dark Brown Sugar (5 g) and melted Butter (30 g) together to make the crust. Then I love using glass mugs for this recipe so that it's like a butterbeer drink. Whatever size you decide to use, evenly distribute the crust mixture in the bottom of each mug.

Step 5

Evenly distribute the cheesecake mixture on top of the crust, and finally top each one with a big dollop of the remaining whipped cream. Sprinkle Butterscotch Chips (to taste) for the perfect finishing touch and serve!