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Mini Cheesecakes in Jars

Mini Cheesecakes in Jars topped with whipped cream and fresh strawberries on a serving tray
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A delightful and portable twist on classic cheesecakes, perfect for sharing and customizable with various toppings.

Ingredients

Scale
  • 1/2 cup salted butter, melted (113 grams)
  • 2 cups graham cracker crumbs (230 grams)
  • 16 ounces cream cheese, softened at room temperature
  • 1 cup granulated sugar (210 grams)
  • 3 tbsp sour cream, at room temperature (45 grams)
  • 2 tsp vanilla extract
  • 2 tsp lemon juice, more to taste
  • 2 cups cold heavy cream (480 mL)
  • 1/4 cup powdered sugar (29 grams)
  • 2 tsp vanilla extract

Instructions

  1. Prep: You can use mason jars or a muffin tin to make this recipe! The jars need no prep, but if using a muffin pan, line it with muffin papers.
  2. Make Toppings: To allow time to cool, make your desired toppings first!
  3. Make the Crust: Stir together crust ingredients in a medium bowl until well combined. Press 2 tbsp of crust mixture into each jar, or 1 and 1/2 tablespoons if using a muffin tin. Set aside.
  4. Make the Cheesecake Filling: In a large bowl, beat together the cream cheese and granulated sugar. Add the sour cream, vanilla, and lemon juice, and mix just until combined. In a medium bowl, beat the heavy cream, powdered sugar, and vanilla on medium-high speed just until stiff peaks form. Gently fold the whipped cream mixture into the cream cheese mixture.
  5. Fill Jars: Fill a piping bag with cheesecake filling and snip off the end. Pipe in the filling, leaving room on top for toppings.
  6. Serve & Store: Chill cheesecakes in the fridge for 20-30 minutes before serving.

Notes

Serve chilled straight from the fridge and add toppings right before serving for a fresh taste. These jars also make great gifts or party favors.

Nutrition

Find it online: https://slicesync.com/mini-cheesecakes-in-jars/