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Mini Cheesecakes in Jars

Mini Cheesecakes in Cheesecake Jars topped with strawberries and berry sauce in glass jars

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Delightful no-bake mini cheesecakes served in jars, perfect for parties and easy serving.

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 for this recipe! The jars need no prep, but if using a muffin pan, line it with muffin papers.
  2. Make: To allow time to cool, make your desired toppings first! Some favorites include Cherry Compote, Strawberry Compote, Blueberry Sauce, Lime Curd, and Salted Caramel Sauce. It’s a good idea to pick two toppings to cover all the cheesecakes for added variety.
  3. Make: 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.
  4. Make: 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, beat the heavy cream, powdered sugar, and vanilla on medium-high until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
  5. Fill: Fill a piping bag with the cheesecake filling and snip off the end. Pipe filling into the jars, leaving room on top for toppings.
  6. Serve: Chill the cheesecakes in the fridge for 20-30 minutes before serving, or up to 24 hours. Store leftovers in the fridge for 2-3 days.

Notes

Make sure to fully soften the cream cheese to avoid lumps in your filling. Experiment with various toppings for exciting flavors.

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