No-Bake Mini Cheesecake with Zejd Extra Virgin Olive Oil

1. Prepare the Crust Combine the crushed cookies with Zejd Extra Virgin Olive Oil in a food processor or a mixing bowl. Press 2 tablespoons of the mixture firmly into the bottom of each small jar. 2. Make the Cream Filling Blend, using a hand mixer, the cream cheese, confectioners’ sugar, Zejd Extra Virgin Olive Oil, and vanilla extract in a mixing bowl until smooth. Whip the chilled heavy cream in a separate bowl, to stiff peaks. Be careful not to over-whip. Gently fold the whipped cream into the cream cheese mixture with a spatula until fully incorporated. 3. Assemble the Cheesecake Transfer the cream filling to a piping bag and evenly distribute it among the jars, allowing space for the cranberry sauce and topping. Spoon a layer of cranberry sauce over the cream filling. Chill the jars in the refrigerator for at least 1 hour or overnight for the best texture. 4. Prepare the Sugared Cranberries Combine ¼ cup sugar and water in a saucepan. Simmer for 2 minutes, then remove from heat. Toss the cranberries in the syrup, ensuring they’re fully coated. Let them sit for 10 minutes, then transfer them to a parchment-lined tray to dry for 30 minutes. Roll the cranberries in the remaining ¼ cup sugar until evenly coated. 5. Garnish and Serve Just before serving, top the jars with sugared cranberries and sprigs of rosemary for an elegant touch.

1. Prepare the Crust
Combine the crushed cookies with Zejd Extra Virgin Olive Oil in a food processor or a mixing bowl.
Press 2 tablespoons of the mixture firmly into the bottom of each small jar.
2. Make the Cream Filling
Blend, using a hand mixer, the cream cheese, confectioners’ sugar, Zejd Extra Virgin Olive Oil, and vanilla extract in a mixing bowl until smooth.
Whip the chilled heavy cream in a separate bowl, to stiff peaks. Be careful not to over-whip.
Gently fold the whipped cream into the cream cheese mixture with a spatula until fully incorporated.
3. Assemble the Cheesecake
Transfer the cream filling to a piping bag and evenly distribute it among the jars, allowing space for the cranberry sauce and topping.
Spoon a layer of cranberry sauce over the cream filling.
Chill the jars in the refrigerator for at least 1 hour or overnight for the best texture.
4. Prepare the Sugared Cranberries
Combine ¼ cup sugar and water in a saucepan. Simmer for 2 minutes, then remove from heat.
Toss the cranberries in the syrup, ensuring they’re fully coated. Let them sit for 10 minutes, then transfer them to a parchment-lined tray to dry for 30 minutes.
Roll the cranberries in the remaining ¼ cup sugar until evenly coated.
5. Garnish and Serve
Just before serving, top the jars with sugared cranberries and sprigs of rosemary for an elegant touch.