Cheesecake in a glass

Enjoy a delightful treat with every spoonful of our cheesecake in a jar, a dessert that is sure to impress at any festive table. This charming no-bake dessert is conveniently pre-portioned for easy serving. It features a lovely blend of flavors, beginning with a topping of freshly roasted, chopped Piedmontese hazelnuts on a bed of cinnamon apple compote. Below that lies a creamy lemon cheesecake layer, and crunchy, nutty granola provides a sweet yet aromatic finale. This festive dessert is the perfect way to conclude any celebratory meal.

For the cake mixture:

200 g whipping cream
200 g white chocolate coating
250 g mascarpone
400 g cream cheese
50 g sugar
100 ml lemon juice
1 tsp lemon zest
1 tbsp vanilla sugar

For the fruit layer:

100 ml apple juice
600 g apples
50 g sugar
1 tsp cinnamon

Also, have 250 g of granola ready for the “base,” 100 g of chopped hazelnuts for decoration, and 6 glasses to fill.

1. Melt 200 g of white chocolate with 200 ml of liquid whipping cream and allow it to cool slightly.

2. Squeeze the juice from fresh lemons and grate 1 teaspoon of lemon zest. Fold the zest, 100 ml of lemon juice, 250 g of mascarpone cheese, 400 g of cream cheese, 50 g of sugar, and 1 tablespoon of vanilla sugar into the melted chocolate. Let the mixture cool completely.

3. Whisk the mixture until it becomes fluffy.

4. Apportion 3 tablespoons of granola in each glass.

5. Transfer the creme into a piping bag and divide it evenly among 6 glasses.

6. Peel the apples and cut them into small cubes.

7. In a saucepan, combine apple juice, cinnamon, and sugar. Add the apple pieces and bring the mixture to a boil.

8. Once the apple mixture has cooled, spoon it into the glasses.

9. Finally, decorate each glass with chopped hazelnuts.