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Mini no bake cheesecakes
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| Half a | vanilla bean |
| 3/4 cup | whipping cream |
| 1/4 cup | icing sugar |
| 1/2 tsp | vanilla |
| 1 1/4 cup | cream cheese softened about a pkg and a 1/4 |
| 1/4 cup | graham crumbs |
| 1/2 cup | fruit preserves |
1. Slit vanilla bean lengthwise scaling out seeds. In a bowl combine seeds, whipping cream, icing sugar and vanilla beat until soft peaks form. Set aside in fridge
2. In separate bowl beat cream cheese until smooth, scraping down side of bowl, fold in whipped cream one third at a time.
3. Divide half of the cream cheese mixture among 4-1/2 cup canning jars. Top with graham crackers and half the fruit preserves. Top with remaining cheese mixture and fruit preserves. Cover and chill 1 hour. Make ahead up to 24 hours
566 cals per serving
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