Cheesecake in a Jar (with grilled honey fruit)

Grilled honey-cinnamon-kissed sweet, juicy fruits make for a delectable topping
Cheesecake in a Jar (with grilled honey fruit)

Grilled honey-cinnamon-kissed sweet, juicy fruits make for a delectable topping for these retro, creamy, no-bake cheesecakes. Whether you make them in a jar or ramekin or spoon them into dessert glasses, they will be a big hit. Chilling Time: 6 hours
Grilling Time: 5 minutes

Preparation Time: 20 minutes
Servings: 6

Ingredients
9 vanilla wafer cookies, crushed
1 tbsp (15 mL) fresh lemon juice
3/4 cup (175 mL) whipping cream (35%)
1 pkg (8 oz/ 250 g) brick cream cheese, softened
1/3 cup (75 mL) icing sugar
1 tsp (5 mL) vanilla

Grilled Honey Fruit:
6 tbsp (90 mL) Sun Parlor Honey
1 tsp (5 mL) ground cinnamon
2 ripe but firm PGAF Peaches or Nectarines


Instructions
In small bowl, combine crushed vanilla wafers and 2 tsp (10 mL) of the lemon juice; divide among six 1/2-cup (125 mL) jelly jars or ramekins. Set aside.

In chilled bowl, whip cream. In large bowl, beat together cream cheese, sugar, remaining 1 tsp (5 mL) lemon juice and vanilla until creamy and smooth; fold in whipped cream until blended. Spoon mixture on top of cookies in jars and smooth tops. Cover and refrigerate until firm, 6 hours or overnight.

Grilled Honey Fruit: In small bowl, whisk honey with cinnamon; set aside. Halve and pit fruits; brush all over with honey mixture. Place fruit, cut side down, on greased grill over medium-high heat; grill, covered, for 5 minutes or until warm and grill marked. Let cool slightly; cut into bite-size pieces. Spoon fruit on top of cheesecake; drizzle with any remaining honey-cinnamon mixture.

Tips: Try 4 Apricots or Plums instead of the peaches. Or top with fresh seasonal berries; no need to grill, just toss with honey to taste. If the honey is thick, warm slightly in the microwave boiled water.
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_*Cheesecake in a Jar (with grilled honey fruit)*_  Grilled honey-cinnamon-kissed sweet, juicy fruits make for a delectable topping for these retro, creamy, no-bake cheesecakes. Whether you make them in a jar or ramekin or spoon them into dessert glasses, they will be a big hit. *Chilling Time:* 6 hours *Grilling Time:* 5 minutes  *Preparation Time:* 20 minutes *Servings:* 6  *Ingredients* 9 vanilla wafer cookies, crushed 1 tbsp (15 mL) fresh lemon juice 3/4 cup (175 mL) whipping cream (35%) 1 pkg (8 oz/ 250 g) brick cream cheese, softened 1/3 cup (75 mL) icing sugar 1 tsp (5 mL) vanilla  *Grilled Honey Fruit:* 6 tbsp (90 mL) Sun Parlor Honey 1 tsp (5 mL) ground cinnamon 2 ripe but firm PGAF Peaches or Nectarines   *Instructions* In small bowl, combine crushed vanilla wafers and 2 tsp (10 mL) of the lemon juice; divide among six 1/2-cup (125 mL) jelly jars or ramekins. Set aside.  In chilled bowl, whip cream. In large bowl, beat together cream cheese, sugar, remaining 1 tsp (5 mL) lemon juice and vanilla until creamy and smooth; fold in whipped cream until blended. Spoon mixture on top of cookies in jars and smooth tops. Cover and refrigerate until firm, 6 hours or overnight.  *Grilled Honey Fruit:* In small bowl, whisk honey with cinnamon; set aside. Halve and pit fruits; brush all over with honey mixture. Place fruit, cut side down, on greased grill over medium-high heat; grill, covered, for 5 minutes or until warm and grill marked. Let cool slightly; cut into bite-size pieces. Spoon fruit on top of cheesecake; drizzle with any remaining honey-cinnamon mixture.  *Tips:* Try 4 Apricots or Plums instead of the peaches. Or top with fresh seasonal berries; no need to grill, just toss with honey to taste. If the honey is thick, warm slightly in -the microwave- boiled water.