Jar Cheesecake with Mascarpone, White Chocolate, and Peach Compote
As a busy mom, I know how precious time can be, especially when it comes to dessert. That’s why I adore this Jar Cheesecake with Mascarpone, White Chocolate, and Peach Compote. It’s a delightful treat that feels fancy but is surprisingly easy to whip up. Imagine creamy mascarpone and white chocolate layered with a luscious peach compote, all nestled in a charming jar. This dessert is perfect for impressing guests or simply indulging yourself after a long day. Trust me, once you try it, you’ll want to make it again and again!
Why You’ll Love This Jar Cheesecake with Mascarpone, White Chocolate, and Peach Compote
This Jar Cheesecake with Mascarpone, White Chocolate, and Peach Compote is a dream come true for busy lives. It’s a no-bake dessert that comes together in just 30 minutes, making it perfect for last-minute gatherings or a sweet treat after dinner. The combination of creamy mascarpone and sweet peaches creates a flavor explosion that will leave everyone asking for seconds. Plus, it’s beautifully presented in jars, adding a touch of elegance to any occasion!
Ingredients for Jar Cheesecake with Mascarpone, White Chocolate, and Peach Compote
Gathering the right ingredients is the first step to creating this delightful Jar Cheesecake with Mascarpone, White Chocolate, and Peach Compote. Here’s what you’ll need:
- Digestive biscuits: These provide a crunchy base. You can use graham crackers if you prefer a different flavor.
- Unsalted butter: This helps bind the biscuit base together. Make sure it’s melted for easy mixing.
- Mascarpone cheese: This creamy cheese adds richness and a smooth texture to the filling.
- Cream cheese: It complements the mascarpone, giving the cheesecake a delightful tang.
- White chocolate: Melted white chocolate brings sweetness and a luxurious creaminess to the dessert.
- Heavy cream: Whipping this adds lightness and volume to the cheesecake filling.
- Powdered sugar: This sweetens the filling without adding graininess, making it smooth.
- Vanilla extract: A splash of vanilla enhances the overall flavor, making it more aromatic.
- Ripe peaches: Fresh, juicy peaches are the star of the compote, adding a fruity burst.
- Sugar (for compote): This helps sweeten the peaches as they cook down into a syrupy delight.
- Lemon juice: A bit of acidity balances the sweetness of the peaches, enhancing their flavor.
For those with dietary restrictions, you can easily swap out the digestive biscuits for gluten-free options. If peaches aren’t in season, feel free to use strawberries or blueberries instead. The exact quantities for each ingredient are listed at the bottom of the article, ready for you to print and take to the kitchen!
How to Make Jar Cheesecake with Mascarpone, White Chocolate, and Peach Compote
Step 1: Prepare the Biscuit Base
Start by crushing the digestive biscuits into fine crumbs. You can use a food processor or place them in a zip-top bag and crush them with a rolling pin. Once crushed, mix the crumbs with melted unsalted butter until well combined. This mixture should resemble wet sand. Now, press it firmly into the bottom of your jars to create a solid base. This step is crucial for a sturdy foundation!
Step 2: Make the Cheesecake Filling
In a large mixing bowl, combine the mascarpone cheese, cream cheese, and melted white chocolate. Add the heavy cream, powdered sugar, and vanilla extract to the bowl. Using an electric mixer, whip the mixture on medium speed until it’s smooth and creamy. This should take about 2-3 minutes. The filling should be thick and luscious, perfect for layering over the biscuit base!
Step 3: Layer the Cheesecake Mixture
Now it’s time to layer! Spoon the creamy mascarpone mixture over the biscuit base in each jar. Use a spatula to spread it evenly, filling the jars about halfway. This layer is where the magic happens, so make sure it’s nice and smooth!
Step 4: Prepare the Peach Compote
In a saucepan, combine the diced ripe peaches, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the peaches soften and the mixture thickens, about 5-7 minutes. You want the peaches to break down slightly, creating a syrupy compote. The aroma will be heavenly! Once thickened, remove it from the heat and let it cool for a few minutes.
Step 5: Assemble the Jars
Once the peach compote has cooled slightly, spoon it generously over the cheesecake layer in each jar. This fruity topping adds a burst of flavor! After assembling, cover the jars and chill them in the refrigerator for at least 2 hours. This allows the flavors to meld beautifully.
Tips for Success
- Make sure your cream cheese and mascarpone are at room temperature for easy mixing.
- Don’t rush the chilling time; it helps the flavors develop and the cheesecake set properly.
- For a fun twist, try adding a splash of almond extract to the filling.
- Use a piping bag for a neat layer of cheesecake if you want to impress!
- Keep extra peach compote in the fridge for topping pancakes or yogurt later.
Equipment Needed
- Mixing bowls: Use any size, but a large one is best for the filling.
- Electric mixer: A hand mixer works well, but a stand mixer is even better.
- Jars: Mason jars are perfect, but any small glass containers will do.
- Spatula: A silicone spatula helps with smooth layering.
- Saucepan: A medium-sized saucepan is ideal for making the peach compote.
Variations
- Berry Bliss: Swap the peaches for mixed berries like strawberries, blueberries, or raspberries for a vibrant twist.
- Chocolate Lovers: Add cocoa powder to the mascarpone mixture for a chocolate cheesecake version.
- Nutty Delight: Incorporate crushed nuts like almonds or pecans into the biscuit base for added crunch.
- Vegan Option: Use vegan cream cheese and coconut cream instead of heavy cream for a plant-based version.
- Spiced Up: Add a pinch of cinnamon or nutmeg to the peach compote for a warm, cozy flavor.
Serving Suggestions
- Pair your jar cheesecake with a dollop of whipped cream for extra indulgence.
- Serve alongside a refreshing mint tea or a glass of sparkling lemonade for a delightful contrast.
- For a beautiful presentation, garnish with fresh peach slices or mint leaves on top.
- Consider serving with a side of buttery shortbread cookies for added crunch.
Frequently Asked Questions (FAQs)
Q: Can I make this Jar Cheesecake with Mascarpone, White Chocolate, and Peach Compote ahead of time?
A: Absolutely! This dessert is perfect for making ahead. You can prepare the jars a day in advance and store them in the refrigerator. Just remember to add the peach compote right before serving for the freshest taste!
Q: What can I substitute for mascarpone cheese?
A: If you can’t find mascarpone, you can use a mixture of cream cheese and sour cream. This will give you a similar creamy texture, though the flavor will be slightly different.
Q: How long will the jar cheesecake last in the fridge?
A: The Jar Cheesecake will stay fresh for about 3-4 days in the refrigerator. Just make sure to keep it covered to maintain its deliciousness!
Q: Can I use frozen peaches for the compote?
A: Yes, frozen peaches work well! Just thaw them before cooking, and you’ll still get that lovely peach flavor in your compote.
Q: Is this dessert suitable for a gluten-free diet?
A: Definitely! Simply swap the digestive biscuits for gluten-free ones, and you’ll have a delightful gluten-free Jar Cheesecake with Mascarpone, White Chocolate, and Peach Compote!
Final Thoughts
Creating this Jar Cheesecake with Mascarpone, White Chocolate, and Peach Compote is more than just making a dessert; it’s about crafting a moment of joy. Each layer tells a story, from the crunchy biscuit base to the creamy filling and the sweet, fruity compote. It’s a treat that brings smiles to faces, whether enjoyed at a family gathering or savored alone after a hectic day. I hope this recipe inspires you to embrace your inner chef and share the love through delicious desserts. Trust me, every spoonful is worth it!
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“Jar Cheesecake with Mascarpone, White Chocolate & Peach Compote Delight!”
- Total Time: 2 hours 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delightful jar cheesecake featuring a creamy mascarpone and white chocolate filling, topped with a luscious peach compote.
Ingredients
- 200g digestive biscuits
- 100g unsalted butter, melted
- 250g mascarpone cheese
- 100g cream cheese
- 100g white chocolate, melted
- 200ml heavy cream
- 50g powdered sugar
- 1 tsp vanilla extract
- 2 ripe peaches, diced
- 50g sugar (for compote)
- 1 tbsp lemon juice
Instructions
- Crush the digestive biscuits and mix with melted butter. Press the mixture into the bottom of jars to form the base.
- In a bowl, combine mascarpone cheese, cream cheese, melted white chocolate, heavy cream, powdered sugar, and vanilla extract. Whip until smooth and creamy.
- Layer the mascarpone mixture over the biscuit base in the jars.
- In a saucepan, combine diced peaches, sugar, and lemon juice. Cook over medium heat until the peaches are soft and the mixture thickens to form a compote.
- Allow the peach compote to cool slightly, then spoon it over the cheesecake layer in the jars.
- Chill the jars in the refrigerator for at least 2 hours before serving.
Notes
- For a gluten-free version, use gluten-free biscuits.
- Feel free to substitute peaches with other fruits like strawberries or blueberries.
- Make sure the white chocolate is fully melted and cooled before mixing it with the cheeses.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 jar
- Calories: 450
- Sugar: 30g
- Sodium: 150mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Keywords: Jar Cheesecake, Mascarpone, White Chocolate, Peach Compote, No-bake Dessert