No-Bake Cheesecake Jars

1 Combine cookie crumbs with vegetable oil or nut butter and Demerara sugar. Divide into 4 parts and cover the bottom of each of the four 150 ml jars. 

2 Combine quark or cream cheese with honey and vanilla extract using a spatula. Distribute to jars over the cookie layer.

3 Peel apples, remove the seeds and slice them. In a pot, combine them with cinnamon and 5-6 tablespoons of water. Simmer over medium-low heat for about 10 minutes, stirring occasionally and adding a bit of water if needed. Add honey and mash them with a masher. Let cool. 

4 In a small saucepan, combine cranberries with agave syrup and a bit of water. Simmer over medium-low heat for about 6-7 minutes, stirring occasionally and adding a bit of water if needed. Let cool.

5 Distribute the apple puree over the quark mixture, keeping a bit of space for the cranberries. If you have some apple puree left, keep it in the fridge and use it for other dishes.

6 Top with cranberries and put the lids on if you don't plan to serve the cheesecake jars right away. Refrigerate for up to 4 days. Enjoy!