With Valentine’s Day around the corner, you may be wondering what to do for that special person in your life. I’ve always preferred to stay in for Valentine’s Day. It’s become kind of a tradition that I make a romantic, homemade meal for my husband with all of his favorite foods. And while the specific menu varies from year to year, there’s one thing that always remains the same- chocolate.
Yes, my husband loves chocolate and now my toddler has inherited this love as well. So this year for Valentine’s Day, I decided to make them a special chocolaty treat. My Chocolate Raspberry No-Bake Cheesecake Jars are my take on a decadent chocolate raspberry cheesecake but without all of the work. Plus, they're guilt-free!These Chocolate Raspberry No-Bake Cheesecake Jars are the perfect guilt-free Valentine’s Day treat!Click To Tweet
My Cheesecake Jars vs Traditional Cheesecake
- Controlling the portion size. By serving these delectable treats in little mason jars, it's instant portion control!
- Using a mixture of Neufchâtel cheese and vanilla Greek yogurt rather than full fat cream cheese. Neufchâtel has the same tangy flavor and texture as cream cheese with about ⅓ less fat. I whip it in a mixer with vanilla Greek yogurt, which adds a nice tangy flavor and fluffy consistency. Then I add melted chocolate and just a small amount of sugar to the filling to give it a rich, chocolaty flavor. Since this recipe only uses a few ingredients, be sure to use a good quality dark chocolate.
How to assemble Chocolate Raspberry No-Bake Cheesecake Jars
- First, put a layer of crushed graham crackers mixed with coconut oil in the bottom of the mason jars and press it down to form a base.
- Pipe in the rich chocolate cheesecake filling. You can spoon it in but piping it with a piping bag will make it look prettier. If you don't have a piping bag, you can use a large plastic storage bag and cut one corner off.
- Add a few spoonfuls of a luscious red raspberry sauce made with fresh raspberries.
- To top it all off, add a final garnish of chocolate shavings and fresh raspberries.
Chocolate Raspberry No-Bake Cheesecake Jars
- 4 ounces dark chocolate (I use 70%), roughly chopped
- 1 tablespoon coconut sugar, honey or other sweetener of your choice
- 8 ounces Neufchâtel cheese, at room temperature
- 1 cup 2% vanilla Greek yogurt
- ¼ teaspoon vanilla extract
- 1 container (6 oz) raspberries
- 2 teaspoons lemon juice
- 2 teaspoons coconut sugar, honey or other sweetener of your choice
- ¾ cup crushed graham cracker crumbs
- 1 tablespoon melted coconut oil or unsalted butter
- Fresh raspberries and chocolate shavings
- Melt the chocolate in a double boiler on the stove or in a bowl in the microwave. To melt it in the microwave, place the chopped chocolate in a small bowl and heat at 30 second intervals, stirring in between, until melted and smooth. Stir in the sugar.
- Whip the Neufchâtel cheese with an electric mixer to loosen it. Add the yogurt, vanilla extract, and melted chocolate. Whip until ingredients are well combined.
- To make the raspberry sauce, heat the raspberries, lemon juice and sugar together in a small saucepan. Cook until the berries break down and release their juices, 5-8 minutes. Cool.
- To make the crust, pulse the graham cracker crumbs and coconut oil in a food processor until the mixture looks like wet sand.
- To assemble the jars, spoon equal amounts of the graham cracker mixture into 6 small mason jars. Tap the crumbs down with the handle of a wooden spoon to compact it. Transfer the cheesecake filling to a piping bag. If you don’t have a piping bag, use a resealable plastic bag and cut off one corner. Pipe equal amounts of the filling into each jar on top of the crust. Spoon some raspberry sauce on top of each one. Garnish with fresh raspberries and chocolate shavings.
did you make this recipe? Snap a pic and mention @thefoodiephysician on instagram- I'll be sure to share!
|Someone decided to make a guest appearance during the photo session! Just one of the challenges of food photography with a toddler at your feet 🙂|
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