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.

• Melt 200 g of white chocolate in 200 ml of liquid whipping cream and let it cool slightly.
• Squeeze a fresh lemon and zest it. Fold the zest, 100 ml of lemon juice, 250 g of mascarpone, 400 g of cream cheese, 50 g of sugar, and 1 tablespoon of vanilla sugar into the melted chocolate mixture, then let it cool completely.
• Whip the mixture with a whisk.
• Place 3 tablespoons of granola in each glass.
• Transfer the cream to a piping bag and divide the mixture among 6 glasses.
• Peel the apples and cut them into small cubes.
• In a saucepan, mix the apple juice with cinnamon and sugar; add the apple pieces and bring to a boil.
• Once the apple mixture has cooled, spoon it into the glasses.
• Garnish each glass with chopped hazelnuts.