Cheesecake in a Jar

Print Recipe

5 from 1 vote

Cheesecake in a Jar is a fun, no-bake dessert that’s both delicious and easy to customize!

Prep Time30

Chilling Time1

Total Time1 30

Course: Dessert

Cuisine: American, Vegetarian

Keyword: Cheesecake In A Jar

Servings: cheesecakes

Author: Chelsea Lords

Cost: $6.36

Equipment

10 Wide-mouth Mason Jar 6-ounce
Blender
Hand mixer or stand mixer

Ingredients

Crust

3 tablespoons unsalted butter melted
9 full graham cracker sheets
1 tablespoon sugar
1/16 teaspoon salt

Cheesecake

1 (8-ounce) package cream cheese full-fat, room temperature
1/3 cup sugar
2 tablespoons Greek yogurt or sour cream
1/16 teaspoon salt
1 teaspoon vanilla bean paste or 1-1/2 teaspoon vanilla extract
1 cup heavy cream whipped

Toppings

Toppings as desired see note 1

US - Metric

Instructions

Melt butter in the microwave and set aside to slightly cool. Coarsely break up graham crackers into a blender, then blend until they become fine crumbs. You should get about 1 cup crumbs. Combine melted butter, graham cracker crumbs, sugar, and a tiny pinch of salt. Stir until the mixture is evenly coated and resembles moist sand. Divide the crust mixture evenly among 10 mason jars. Use the cap of a milk bottle to gently press down the crust. It shouldn’t be firm!
Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the softened cream cheese, sugar, Greek yogurt (or sour cream), salt, and vanilla together on medium-high speed until completely creamy and lump-free. If making a berry cheesecake jar, add 1/4 teaspoon lemon zest and 1-1/2 teaspoons lemon juice.
In a separate bowl, using a hand mixer or stand mixer fitted with a whisk attachment, whip cold heavy cream into stiff peaks on medium-high speed. This takes about 2–4 minutes.
Using a rubber spatula, gently fold the whipped cream into the cheesecake mixture until combined. Be careful not to deflate the mixture. Divide the cheesecake filling evenly among the jars, leaving space at the top for toppings. Transferring the cheesecake filling to a piping bag and cutting off about an inch makes it easier to pipe the filling into the jars.
You can top cheesecakes and eat now or cover with the lid and chill for an hour in the fridge. Do not add toppings until ready to eat these cheesecakes!
Spoon your chosen toppings and garnishes on top of the cheesecake filling. Enjoy immediately!

Video

Notes

Note 1: There are tons of toppings that make these cheesecake jars absolutely delicious; these are just a few of my favorites:

Fresh berries or berry sauces—good, ripe berries are the best! Make or buy your own berry sauces like a strawberry topping, blueberry syrup, or lemon curd.
Chocolate ganache, fudge sauce, or caramel sauce; use store-bought or make your own.
Garnishes—think sprinkles, chopped candied nuts, fresh mint, shredded coconut, etc.

Storage: Prepare the filling in jars up to 2 days before serving and add toppings just before serving. Chill jars, covered but without toppings, in the fridge for at least 30 minutes or up to 2 days, then add toppings when ready to serve. Freezing is not recommended as dairy can break when frozen and thawed. Store leftovers covered in the fridge for 3–5 days, though the texture may change depending on the toppings added.

Nutrition