No-Bake Heirloom Tomato Jam & Basil Cheesecake Jars

Late summer's heirloom tomatoes shine in a quick stovetop jam kissed with basil, then layered over buttery graham crumbs and fluffy no-bake cheesecake. These jarred sweets capture peak-season produce in a cool, creamy American dessert.

Serves 4 · 25 min prep · 22 min cook

Estimate for one serving

• 355 cal
• 5g protein
• 34g carbs
• 23g fat

Every recipe here is free to read.

Ingredients

• 1 lb ripe heirloom tomatoes
• 1/3 cup granulated sugar
• 1 Tbsp fresh lemon juice
• 1/8 tsp pinch kosher salt
• 8 fresh basil leaves
• 2/3 cup graham cracker crumbs
• 3 Tbsp melted butter
• 8 oz cream cheese
• 1/4 cup powdered sugar
• 1/2 tsp vanilla extract
• 1/2 cup heavy whipping cream
• 4 extra basil leaves for garnish

Instructions

1. 1Core and roughly chop the tomatoes. Combine them in a saucepan with granulated sugar, lemon juice, and salt. Bring to a simmer over medium heat, stirring often, and cook 18–22 minutes until thick, jammy, and reduced by half; mash any large pieces.
2. 2Remove from heat, tear in the basil leaves, and let the jam cool completely to room temperature, about 30 minutes; it will thicken further.
3. 3Mix graham crumbs with melted butter and press into the bottoms of four small jars or glasses. Chill 10 minutes.
4. 4Beat cream cheese, powdered sugar, and vanilla until silky smooth. In another bowl whip the cream to stiff peaks and fold it into the cream-cheese mixture.
5. 5Spoon or pipe the cheesecake filling over the crusts, leaving a little headspace. Chill 20 minutes to firm slightly.
6. 6Top each jar with a generous spoonful of the cooled tomato-basil jam, swirling lightly if desired.
7. 7Garnish with a fresh basil leaf. Serve cold. Jars keep covered in the refrigerator up to 2 days.