Cherry Chocolate Chip No Bake Cheesecakes

So it isn't a secret that I LOVE mason jars. I make an excuse to use them for everything. One of the best things to do with mason jars? That would of course be putting dessert in the jar.

Mini jars...aka jelly jars...are the best because the whole serving is just for you.

A whole dessert just for me? Yes, please.

A few weeks ago for Valentine's Day I made these itty bitty no-bake cheesecakes for the boys' teachers. They were so easy to put together AND they were really yummy.

That is a win-win in my book.

I honestly can't decided what my favorite part of this dessert was. Well, of course, besides the jar. I can't eat the jar, so that doesn't count. I love cherry pie filling. I love cheesecake. I love chocolate chips. I love graham cracker crusts.

You can see where my dilemma lies.

Basically it was all my favorite part. The Hubs especially liked the mini chocolate chips with the cherry pie filling. I may or may not have also gotten a request for this recipe from Oldest's teacher. That is how you know it is yummy right?

Well Mrs. Youknowwhoyouare (that may not be her name...just sayin'), here is the recipe for Cherry Chocolate Chip No Bake Cheesecakes just for you and for all my closest bloggy, Pinterest, Facebook friends.

Cherry Chocolate Chip No Bake Cheesecakes
makes 8-10 mini jelly jar pies

Crust:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup sugar

Cheesecake:

8 oz cream cheese, softened

1/2 cup sugar
8 oz  container of cool whip, thawed
1/2 cup mini chocolate chips

cherry pie filling

Make the crust by combining the graham cracker crumbs, melted butter, and sugar until completely mixed. Press 2-3 TBS worth into the bottom of each mason jar. Press down firmly in each jar.

To make the filling, whip the cream cheese and sugar together with a hand mixer. Beat until smooth. Next, mix in the cool whip. Fold in the mini chocolate chips with a spatula.

Spoon about 1/4 cup of the mixture over the crusts in each jar. You want to make sure to leave enough room in the top of the jar to still hold the cherry filling.

Top each cheesecake with a heaping spoonful of cherry pie filling.

Refrigerate for at least 4 hours.

Serve from the refrigerator.

Enjoy, friends!!

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