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These mini no-bake cheesecakes are served in 1/2-cup canning jars at Charcut Roast House, a popular Calgary eatery that specializes in charbroiled and rotisserie meats and charcuterie. Chef, owner and “Top Chef Canada” finalist Connie DeSousa shared this simple dessert recipe. In season, try substituting chopped fresh fruit or whole berries for the preserves. Photography by Yvonne Duivenvoorden

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No patience to make a pie? Check out the recipe for these Cherry Pie Crumble Bars on Shutterbean.com!

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