No-Bake Buko Pandan Cheesecake Jars
A creamy and delightful no-bake dessert that captures the flavors of classic buko pandan, served in cute jars for easy sharing.
Servings: 4 jars
Calories: 350kcal
Ingredients
Crust
- 1 cup crushed graham crackers Can be substituted with crushed vanilla wafers or digestive biscuits.
- 4 tbsp butter, melted Margarine can be used if butter is unavailable.
Filling
- 8 oz cream cheese, softened Full fat is preferred for better texture.
- 1 cup all-purpose cream Cold heavy cream is an acceptable alternative.
- 1/2 cup sweetened condensed milk For less sweetness, use half condensed milk and half plain yogurt.
- 1 cup fresh buko (young coconut), chopped Bottled or canned buko in syrup can also be used.
- 1 tsp pandan extract Use cautiously to avoid a soapy taste.
Instructions
Preparation
- In a mixing bowl, combine crushed graham crackers and melted butter until well mixed.
- Press the graham mixture into the bottom of each jar to form the crust.
- In another bowl, whip the cold all-purpose cream until it reaches soft peaks.
- In a separate bowl, blend the softened cream cheese and sweetened condensed milk until smooth.
- Gently fold in the whipped cream into the cream cheese mixture, being careful not to deflate it.
- Stir in the chopped buko and pandan extract, mixing until well combined.
Assembly
- Scoop the cheesecake filling into the jars on top of the crust.
- Chill the jars in the refrigerator for at least 4 hours, preferably overnight for best results.
Notes
Keep covered jars in the refrigerator for up to 4 days. For longer storage, they can be frozen for up to 2 weeks, though texture may change.