Cheesecake in a Jar

Easy cheesecake in a jar feature recipe image

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4.74 from 15 votes

These individual cake parfaits are perfect to serve at a buffet. (Makes 4 cups cheesecake base)

Prep Time30

Total Time1

Course: Dessert

Cuisine: American

Keyword: cheesecake in a jar

Servings: servings (Makes 4 cups cheesecake base)

Calories: 346kcal

Author: Tara Teaspoon

Ingredients

9 whole graham crackers
3 tablespoons melted butter
2 packages (16 ounces total) cream cheese softened
1 can (14 ounces) sweetened condensed milk
6 tablespoons lemon juice
1 teaspoon vanilla extract
12 ounces (1 package) frozen raspberries or fresh
⅓ cup granulated sugar
Fresh berries for garnish Including blueberries, raspberries, blackberries, and strawberries

Instructions

In a food processor blend the graham crackers to fine crumbs. Add the melted butter and blend to combine; set aside.
In the bowl of a mixer, or with a hand mixer, beat cream cheese until smooth and no lumps remain, about 3 minutes. Add sweetened condensed milk, lemon juice, and vanilla and beat until mixture is smooth, scraping the sides and bottom of the bowl as you mix.
Spoon filling into 12 8-ounce jars and place on a baking sheet to transfer to the refrigerator. Chill 20 to 30 minutes to solidify the base.
For Fruit Filling*: In a small saucepan heat raspberries and sugar until just simmering; remove from heat and let cool. (To cool the mixture quickly you can place the pan over a bowl of ice and water, a waterbath, and stir to cool.)
Spoon the cooled raspberry mixture* over cheesecake layer. Top with a layer of graham cracker crumbs and garnish with fresh berries. Serve immediately or cover and refrigerate up to 6 hours.

Notes

I like my little 8-oz glass weck jars, but you can even make these in disposable cocktail cups. They are so cute, like little upside down cheesecakes with the crust on top!

* You can use any type of fruit filling instead of making the raspberry filling. Use store bought or homemade cherry filling, jam, lemon curd, caramel, or other favorite cheesecake toppings.

Different jars and cups:

If using 8-ounce mason jars or 9-ounce crystal plastic cups: use about ⅓ cup cheesecake filling in each for 12 servings.
If using 4-ounce mason jars, use ¼ cup cheesecake filling to make 16 servings.

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