When paired with the zippy fruit flavors and subtle cinnamon characteristics found in Red Electra Moscato, this creamy no-bake cheesecake is absolutely divine. Made in a canning jar, you can take it with you on a picnic or give the pairing as a gift for a special occasion.
1 1/4 cup Cinnamon graham crackers
3 tbsp. Melted butter
2 tbsp. White sugar
8 oz. Cream cheese (room temperature)
1/2 cup Sweetened coconut condensed milk
1 tbsp. Lemon juice
1 tsp. Vanilla extract
10 large Strawberries (sliced)
5, 1 cup Mason jars
Graham Cracker Crust: Place a package of cinnamon graham crackers into a medium bowl. Gently smash into crumbs and then stir in sugar. Add melted butter and stir. Set to the side.
Cheesecake Filling: With an electric mixer (on medium speed), beat the cream cheese in a large bowl until smooth. Beat in the coconut condensed milk a little at a time. Mix in the lemon juice and vanilla.
Layering in Jars: Evenly distribute half of the crumb mixture between the mason jars. Line the sides of each jar with strawberry slices. Using a spoon, scoop the cheesecake mixture into each jar. Sprinkle the rest of the crumb mixture on top and finish with strawberries. Chill in the fridge for at least 2 hours before serving.
Find more pairings and recipes using Red Electra Moscato on the recipe page.