I have been obsessed with Harry Potter since the first book came out what seems like ages ago. J.K. Rowling created a magical world that I never wanted to leave. The good news is that there has been constant new material coming out so that I don’t really have to! Next weekend we are going to see Cursed Child on broadway and I am more excited than I can express. So in anticipation of seeing it, I made the most decadent and luscious no bake butterbeer cheesecake jars to get into the Hogwarts spirit. They were so simple to make too.
After that, it was just time to assemble them. Now I like using glass mugs for this recipe because it imitates a frothy mug of butterbeer. I had huge mason jar mugs on hand and this recipe made two of those. One was plenty for Marc and I to split. You could use smaller mugs and easily make four or five of these, or mini mugs for a cute dessert for a crowd. The extra whipped cream on top and caramel chips made the perfect final touch, let me tell you. These were so fun to make and even more fun to eat. It made me even more excited to travel to Hogwarts next weekend and I hope they transport you too! xoxo
I'm obsessed with the Harry Potter series and love butterbeer anything. These no bake butterbeer cheesecake jars are such a simple and decadent dessert that can be made ahead!
- 1 pint heavy whipping cream
- 2/3 cup powdered sugar
- 1 box instant butterscotch pudding 3.4 ounces, unprepared
- 1/2 cup half and half
- 1/2 cup cream soda
- 8 ounces cream cheese softened
- 3/4 cup graham cracker crumbs
- 1 teaspoon dark brown sugar
- 2 tablespoons butter
- butterscotch or caramel chips for topping
First, make the simple whipped cream. Combine the heavy cream and powdered sugar in a large bowl and use a hand mixer to whip it up completely into a stiff but airy whipped cream. It takes a few minutes but it will happen, so be patient. Set it aside and make the pudding next. Whisk the instant pudding, half and half and cream soda together in a bowl and let it sit for 5 minutes. Then beat in the softened cream cheese. Finally, switch to a spatula and fold in two cups of the whipped cream until it becomes like a thick, rich mousse. Let it chill in the refrigerator for an hour to develop flavor and firm up a little.
When the hour is up, it's time to assemble. First, quickly stir the graham crackers, brown sugar and melted butter together to make the crust. Then I love using glass mugs for this recipe so that it's like a butterbeer drink. I used two huge mason jar mugs and one was plenty for my husband and I to split. You can use cute mini mugs to make little mini desserts too. Whatever size you decide to use, evenly distribute the crust mixture in the bottom of each mug. Then evenly distribute the cheesecake mixture on top of the crust, and finally top each one with a big dollop of the remaining whipped cream. Sprinkle either butterscotch or caramel chips for the perfect finishing touch and serve! Enjoy!!