Sometimes you just want a little snack all to yourself. Desserts in jars are a fun and different way to serve a snack. When I first started seeing ideas come up on the internet for desserts in jars, I thought it looked a little wasteful but I’ve decide differently now.
Desserts in jars are a great way to make your snacks for the week and have something that you can easily grab when you don’t feel like fixing anything but you want a snack. I always am wanting a snack!
Cheesecake in a Jar
What You Need:
- ½ cup sugar
- 16 oz cream cheese
- 2 eggs
- ¼ cup cream
- Fruit preserves or pureed fruit (optional)
In a large bowl, mix together the sugar and cream cheese, blend well. Add in the eggs and cream. Beat for 2 minutes with a hand mixer.
Divide the mixture up between clean glass mason jars. Fill each jar no more than ¾ of the way full.
In a large baking side with sides (I used a 9×13) fill the container up halfway with warm or boiling water. Put your jars into this pan before you place it in the oven.
Bake 25 to 30 minutes at 350 degrees or until just slightly jiggly in the middles. Cool for at least 5 hours before eating. Eat plain or top with fruit preserves before serving.
You can use any size jar to create your cheesecakes in, depending on how much you want to eat at a time. This recipe will make 2 pints, 4 half pints (jelly jars) and at least 8 mini jars. These should last for at least a week in the fridge so you can make them on the weekend and have little treats all week! You will want to store these with either a plastic screw lids or the lids that the jars came with.
Have you ever make cheesecake in a jar?
Stacie says
August 16, 2013 at 9:08 amI havent made this before, sounds fairly easy that I think I will try this weekend, thanks!
Merissa says
August 16, 2013 at 9:10 amEnjoy!
liz says
August 16, 2013 at 11:26 amYou didnt put oven temp. Im exciped to try this,everything i have made with your recipes has been a big hit. Thank you.
Merissa says
August 16, 2013 at 11:30 amWill fix that, it’s 350 degrees.
Karen Wood says
August 16, 2013 at 2:17 pmJust what I’ve been thinking of making. Nice that it bakes quickly. Think I will put some vanilla and lemon zest in it too.
Shirley Roseland says
August 16, 2013 at 2:32 pmLooks like a wonderful recipe, can these small jars be frozen for later enjoyment?
Jennifer says
August 16, 2013 at 3:04 pmAwesome idea! Do you have other ideas for the jar? I’m the annoying reader that’s VERY allergic to dairy but love dessert! Thanks for your neat ideas.
Merissa says
August 16, 2013 at 4:33 pmYou might be able to get away with using dairy substitutes in this recipe for the ingredients but I’m not sure, I’m not very good at baking dairy free! I’ve got another great recipe coming up…next month I think? On Apple Crisp in a Jar. That one is (or can be dairy free if you sub the butter) and very yummy for fall!
Melissa says
August 16, 2013 at 5:28 pmThis recipe sounds SO yummy! Thank you for posting your recipe. Love your photos too! I hope to make these this weekend. 🙂
Shan Walker says
August 17, 2013 at 9:26 amOh, How I LOVE this.
This is can be fairly healthy and will feed my latest obsession with mason jars. Oh yeah, and a good excuse to eat dessert!
blessings,
Shan
http://www.The-How-to-Guru.com
Serenity de Clare says
August 17, 2013 at 1:41 pmHi. Looks delicious! I don’t buy cream so could you substitute milk for it and how much? Thanks!
Merissa says
August 17, 2013 at 8:59 pmYou can try it! You would use the same amount.
Jamie says
August 18, 2013 at 9:13 amCan you add crushed graham cracker crumbs to the bottom? I can’t eat cheesecake without it. Thanks
Merissa says
August 18, 2013 at 5:16 pmYou could try, it may get soggy. You could always sprinkle it on top after it’s baked though!
Rob says
August 21, 2013 at 7:16 amGood morning Jamie, I made this recipe yesterday and did use graham crackers in the bottom and it turned out wonderful….What I did was I ran a sleeve of graham crackers through the food processor and mixed it with a stick of melted butter. Then I pressed a 1/4 inch layer of it into the bottom of the jar. Was great and not soggy 🙂
Rob says
August 21, 2013 at 6:43 amI made this recipe yesterday and it was fantastic, I did 8 half pint jars, I used pureed strawberry pie filling in 4 jars and blueberry pie filling in the other 4. To give it the total cheese cake experience, I ran 1 sleeve of graham crackers through the food processor, mixed with a stick of melted butter and pressed a 1/4 inch layer into the bottom of each jar prior to adding the cheese mixture. Turned out wonderful! This recipe is a keeper for sure! 🙂