Pumpkin Cheesecake in a Glass

Neuza Costa

2 May, 2023

Serving cheesecake in a glass is easier, faster, and healthier than the traditional version made with a tart base that contains butter.
Desserts served in jars instead of bowls are becoming more popular for aesthetic reasons and also for better preservation.
Pumpkin cheesecake is perfect for using up homemade pumpkin preserves typically made this time of year.
You can also make this recipe with other preserves of your choice, such as berries or figs.

Ingredients

• 220 g (7.7 oz) chocolate-coated digestive biscuits
• 60 g (2.1 oz) walnut kernels
• 350 g (0.77 lbs) pumpkin preserve
• 250 g (0.55 lbs or approximately 1 cup) mascarpone cheese
• 600 ml (21.1 fl oz) fresh whipping cream
• 50 g (1.76 oz or approximately 1/4 cup) sugar

Instructions

1. 1
   In a food processor, place the broken biscuits and walnut kernels.
   Pulse until everything is coarsely chopped.
   Set aside.

   Mark as done
2. 2
   Whip the cream until it becomes voluminous.
   While whipping, add the sugar and continue to whip until it turns into whipped cream.
   Finally, add the mascarpone cheese and whip until you have a smooth cream.

   Mark as done
3. 3
   Place the white cream in a piping bag.
   Cut the tip of the bag with scissors.

   Mark as done
4. 4
   In glasses or small jars, place a heaping tablespoon of the biscuit and walnut mixture.
   Cover with some cream and spread it out with a spoon.
   On top of the white cream, place a tablespoon of pumpkin preserve.
   Cover the preserve with a little more white cream.
   Finally, sprinkle with the biscuit and walnut mixture.

   Mark as done
5. 5
   Cover and refrigerate until the dessert is well chilled.

   Mark as done

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