Individual Cherry Cheesecakes (no bake)

6-8 8 ounce wide mouth canning jars

Chocolate graham crackers or mini teddy graham cookies II like to use Kodiak chocolate teddy cookies

OR you can use cinnamon graham crackers, or classic original graham crackers

6-8 tablespoons of butter

2 8 ounce packages of cream cheese

1 14 ounce can of sweetened condensed milk or sweetened condensed coconut milk

1/3 cup of fresh lemon juice

1 teaspoon of vanilla extract

1 can of cherry pie filling

put graham crackers in food processor until ground. melt butter in microwave and add to graham crackers until it holds together in clumps. (I don’t put any sugar in this, some do, but i don’t think it needs any.

Put 1/3 cup in the bottom of each cleaned canning jar. take a small glass or anything that will fit into the jar and press it down to make a firm crust. set aside

Beat softened cream cheese with mixer until fluffy. add sweetened condensed milk until smooth Stir in the lemon juice and add vanilla.

I use a piping bag with a Wilton 1A tip and pipe in to jar on top of crust to app 2/3 full.

top with the cherries and you can add some of the crumbled graham crackers if you like

these are great for picnics, family reunions, outside get together. or just to keep some in the frig for later!!

I printed off paper lid covers for our 45th Class Reunion. Also did the same thing for a family reunion. simply top the canning lid with the paper cut out then screw on top lid

Mama Wood’s Salted Caramel Sauce

  Salted Caramel Sauce

  1. 1 cup sugar
  2. 1/4 cup water
  3. 2 tablespoons light corn syrup
  4. 3/4 cup heavy cream
  5. 4 tablespoons unsalted butter
  6. 1 1/2 teaspoons gray sea salt, crushed
  1. In a medium saucepan, combine the sugar, water and corn syrup and bring to a boil. Using a wet pastry brush, wash down any crystals on the side of the pan. Boil over high heat until a deep amber caramel forms, about 6 minutes. Remove the saucepan from the heat and carefully whisk in the cream, butter and salt. Let the caramel cool to room temperature.

The salted caramel sauce can be refrigerated for up to 2 weeks.