why make this recipe
Mini cheesecakes in jars are a delightful treat that brings the classic cheesecake flavors in a fun and easy-to-serve format. They are perfect for gatherings, parties, or even a cozy night in. These little jars are not only visually appealing, but they also offer a variety of topping options to satisfy everyone’s taste. Plus, making them in jars makes serving a breeze no need for slicing or messy plates!
Table of Contents
Table of Contents
how to make Mini Cheesecakes (Cheesecake Jars)
Ingredients:
- 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
Directions:
- 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.
- Make Toppings: To allow time to cool, make your desired toppings first! A few ideas are Cherry Compote, Strawberry Compote, Blueberry Sauce, Lime Curd, and Salted Caramel Sauce. Picking two toppings will cover all the cheesecakes and offer some variety.
- Make the Crust: In a medium bowl, stir together the crust ingredients until well combined. Press 2 tablespoons of crust mixture into each jar, or 1 and 1/2 tablespoons if using a muffin tin. Set aside.
- Make the Cheesecake Filling: In a large bowl, beat together the cream cheese and granulated sugar until smooth. Add the sour cream, vanilla, and lemon juice, mixing until combined. In another bowl, whip the heavy cream, powdered sugar, and vanilla on medium-high speed until stiff peaks form. Then, gently fold the whipped cream into the cream cheese mixture.
- Fill Jars: Fill a piping bag with the cheesecake filling and snip off the end to make filling the jars easier. Pipe the filling into each jar, leaving room on top for the toppings. You can also alternate layers of filling and toppings.
- Serve & Store: Chill the cheesecakes in the fridge for 20-30 minutes before serving, or store for up to 24 hours. Leftover cheesecakes can last in the fridge for 2-3 days.
how to serve Mini Cheesecakes (Cheesecake Jars)
These mini cheesecakes are best served chilled, straight from the fridge. You can top them with your favorite sauces right before serving for an extra touch. They are perfect for individual servings, making them easy for guests to grab and enjoy.
how to store Mini Cheesecakes (Cheesecake Jars)
Store any leftover mini cheesecakes in their jars in the fridge. They can last 2-3 days. Just make sure the lids are secured or cover them with plastic wrap to keep them fresh.
tips to make Mini Cheesecakes (Cheesecake Jars)
- Always use full-fat cream cheese for the best texture.
- Let the cream cheese soften at room temperature for 20-30 minutes before mixing to avoid lumps.
- When folding whipped cream into the cream cheese mixture, do it gently to keep the mixture airy and light.
- Feel free to get creative with toppings! Customize each jar for unique flavors.
variation
You can change up the flavors by adding different extracts or using flavored cream cheese for your base. Consider using chocolate ganache or fruit purees to vary the taste even more.
These creamy Mini Cheesecakes in Cheesecake Jars are layered with rich cheesecake filling and delicious toppings for the perfect easy dessert recipe.
For more tasty dessert inspiration, try these creamy No Bake Cheesecake Cups or enjoy this refreshing No-Bake Berry Yogurt Cheesecake Recipe. You can also discover these rich Oreo No-Bake Cheesecake Cups for another easy sweet treat.
FAQs
Can I make these mini cheesecakes in advance?
Yes, you can prepare them a day ahead and keep them in the fridge until you’re ready to serve.
Can I freeze these mini cheesecakes?
Yes, you can freeze them without toppings for up to a month. Just make sure they’re in airtight containers. Thaw them in the fridge before serving.
What if I don’t have mason jars?
You can easily use a muffin tin lined with muffin papers. Just make sure to portion your crust and filling correctly.
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Mini Cheesecakes in Jars
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Delightful mini cheesecakes served in jars, perfect for gatherings and customizable with various toppings.
Ingredients
- 1/2 cup salted butter, melted (113 grams)
- 2 cups graham cracker crumbs (230 grams)
- 16 ounces cream cheese, softened
- 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
- Prep: Prepare mason jars or muffin tin with muffin papers if using.
- Make Toppings: Create desired toppings like Cherry Compote, Strawberry Compote, or Salted Caramel.
- Make the Crust: Combine crust ingredients and press into jars or muffin tin.
- Make the Cheesecake Filling: Beat cream cheese and sugar; fold in whipped cream.
- Fill Jars: Pipe cheesecake filling into jars, leaving space for toppings.
- Serve & Store: Chill for 20-30 minutes before serving; store leftovers in fridge for up to 2-3 days.
Notes
Use full-fat cream cheese for the best texture; let it soften for 20-30 minutes. Customize toppings for unique flavors.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 jar
- Calories: 350
- Sugar: 22g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
