Cheesecake in a Jar
‘Tis the season for entertaining and nothing is more crowd-pleasing than individual serving desserts. Even your most waistline conscious guest will be encouraged to “take a bite” when handed their very own little glass jar. These cheesecakes not only check the single serving box, but they are incredibly easy (no-bake!) and super festive (each dessert can be topped with a mint leaf and a couple of blue or red berries, depending on which holiday you’re celebrating).
As far as jars go, it’s easy enough to pick up a case of mason jars at the supermarket–they sell a variety of sizes. Or if you are like me, you can be a loyal customer of Bonne Maman Preserves (the jelly with the pretty red and white gingham lid) and save the empty jars–but this may take more time than you have right now.
So go ahead and check dessert off your entertaining list. No-Bake Cheesecakes in a Jar adapted from The Chic Site has you covered. Enjoy!
Cheesecake in a Jar
- For the Crust
- 1 1/2 c graham cracker crumbs
- 2 Tbls sugar
- pinch of salt
- 6 Tbls unsalted butter, melted
- For the Filling
- 2 (8oz) packages cream cheese, softened
- 1 (14oz) can sweetened condensed milk
- 1 Tbls lemon juice
- 2 tsp vanilla extract
- fresh berries, for garnish
- mint leaves, for garnish
- In a medium bowl, combine the graham cracker crumbs, sugar, salt and melted butter. Mix until evenly moistened.
- Divide the crust among six small jars.
- Lightly press the crumbs with a spoon or your fingers. I want to emphasize LIGHTLY, here. If your inclination it to pack the crumbs down, then don't press at all. I make this mistake almost every time and the crust is hard to remove from the bottom of the jar. Gently tap, just to even the layer.
- Place the jars in the freezer for about 10 minutes to firm up.
- Meanwhile, in a mixing bowl, cream together the cream cheese, sweetened condensed milk, lemon juice and vanilla extract until fluffy and smooth.
- If desired, transfer to a piping bag or a large ziplock bag with the corner snipped off (I just used a measuring cup).
- Remove the jars from the freezer and top the graham crusts with an even amount of cheesecake filling.
- Top each jar with a couple of berries and a mint leaf before sealing the lids and placing in the refrigerator for at least 30 minutes before serving.
- These can be made a day in advance and stored in the refrigerator.