Cheesecake Jars

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Cheesecake Jars are an easy, elegant way to enjoy rich, creamy cheesecake without the fuss of a full cake, perfect for any occasion.

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Prep Time 20

Total Time 50

Servings: 6 servings

Course: Dessert

Cuisine: American

Calories: 420

Ingredients Method Nutrition Notes

Ingredients

For the crust

2 Tablespoons unsalted butter, melted Provides the fat to bind the graham cracker crumbs and create a crisp crust.
1 cup graham cracker crumbs Forms the crunchy base; use finely crushed crackers for an even crust.

For the filling

1 cup heavy cream, cold Whipped to stiff peaks to lighten the filling and create a mousse texture.
8 ounces full-fat brick cream cheese, softened The creamy, rich base of the filling; bring to room temperature for smooth mixing.
1/3 cup granulated sugar Sweetens the filling; adjust slightly on taste but do not change quantities.
2 Tablespoons sour cream, at room temperature Adds a touch of tang and silkiness to the filling.
1 teaspoon lemon juice Brightens the flavor and balances the richness.
1/2 teaspoon pure vanilla extract Adds warm, rounded flavor to the filling.

For serving

Toppings (fruit, chocolate sauce, or whipped cream) Optional finishing touches to personalize each jar just before serving.

Method

Preparation

Prepare your jars by gathering 6 clean 8-ounce jars or 10 6-ounce jars.
Make the crust by melting the butter, mixing in graham cracker crumbs, and pressing the mixture into the jars.
Whip the heavy cream until stiff peaks form.
Beat the cream cheese with sugar, sour cream, lemon juice, and vanilla until smooth.
Gently fold the whipped cream into the cream cheese mixture.
Layer a generous amount of filling on top of the crust in each jar.
Chill the jars for at least 30 minutes before serving.
Add desired toppings just before serving. Enjoy chilled.

Nutrition

Serving: 1gCalories: 420kcalCarbohydrates: 30gProtein: 6gFat: 32gSaturated Fat: 19gSodium: 250mgFiber: 1gSugar: 10g

Notes

Store assembled jars in the refrigerator for up to 3 to 4 days. These jars can be frozen for up to 1 month; seal tightly and thaw overnight in the refrigerator before serving.

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