It’s Cherry Blossom season in Washington, D.C. The Cherry Blossom Festival is until April 13th this year.
Since I’m not there to enjoy the blossoms, I thought I would make cherry inspired dishes to share with you over the next couple of weeks.
Cherry No-Bake Cheesecakes in a Jar
Yields: 8 servings
1 cup organic cherries, chopped
2/3 cup gluten free graham crackers, crushed
8 ounces cream cheese, room temperature
1/2 cup granulated sugar
2 teaspoon vanilla extract, divided
8 ounces heavy whipping cream
3 Tablespoons powdered sugar
Special equipment: 8 4-ounce jam jars
Coarsely chop the cherries and set them aside. Reserve any cherry juice to put in whipped cream.
In small bowl, add heavy whipping cream, powdered sugar, 1 teaspoon of vanilla and cherry juice. Mix until stiff peaks. Set aside.
In an electric mixer fitted with the paddle attachment beat the cream cheese, sugar, vanilla and set aside.
Gently stir in the whipped cream and three-quarters of the chopped cherries and half of graham crackers.
Scoop even amounts of the mixture into the eight jars.
Top each one with a little bit of the remaining chopped cherries and graham crackers.
Screw the lids onto the jars and refrigerate them for at least four hours, or until firm.