November 1, 2023Review Recipe
Table of Contents
You are going to love our take on the latest food craze, cheesecake in a jar. These little wonders are everything you love about cheesecake, from the sweet crunch of the graham cracker crust to the creamy filling and cherries on top, all packed into a handy jar.
Cheesecake In A Jar Ingredients
A bite of rich, creamy cheesecake in a jar is one of life’s greatest delicacies!
Just imagine being able to spoon up a perfectly balanced blend of sweet cream cheese and light tartness combined with the perfect crunch from the homemade graham cracker crust.
There’s no need for plates or cutlery; just grab a spoon and get ready for an incredibly indulgent experience.
To make these portable treats, you’ll need:
- 1¼ cups of graham cracker crumbs
- ¼ cup of butter, melted
- ¼ cup of granulated sugar
- 8 ounces of cream cheese, softened
- ½ cup of confectioner’s sugar
- 1 teaspoon of vanilla extract
- 1 cup of heavy cream
- 21 ounces of cherry pie filling
You can place graham crackers into a food processor or blender and pulse until you get fine crumbs. You can also put them into a freezer zip-top bag and crush them with a rolling pin. I like to buy mine at the grocery store in the baking section.
Substitutions And Additions
TOPPINGS: This easy dessert can be customized with a huge variety of different flavors.
We love cherries, strawberries, lemon, chocolate, caramel, peanut butter, Snickers candies, Nutella, pineapple, or any other of your favorite toppings.
WHIPPED CREAM: If you’re a fan of Cool Whip, you can forgo the heavy cream and fold the Cool Whip into the cream cheese mixture.
You will need one 8-ounce container of Cool Whip, thawed.
How To Make This Cheesecake In A Jar Recipe
This is such a fun recipe to make and enjoy. Just like making a full-size cheesecake, the first step is to make the buttery crust which you will layer in the bottom of each mason jar.
Next, whip up and add the cream cheese filling. A piping bag will make it easy to get it into the jars mess-free. Finally, top with juicy cherry pie filling, and you’ll have a treat to take with you on the go.
OUR RECIPE DEVELOPER SAYS
If you don’t have any mason jars, you can make this individual cheesecake recipe in any glassware you would like. I’ve even served them in no-stem wine glasses for a fancy look.
STEP ONE: Combine the graham cracker crumbs, melted butter, and granulated sugar in a medium mixing bowl.
Divide the crumb mixture into the bottom of the six jars and gently press the mixture into an even layer.
STEP TWO: Beat the cream cheese, confectioners’ sugar, and vanilla extract until it’s soft and creamy with your stand mixer or electric hand mixer on medium-high speed.
Make sure your cream cheese is at room temperature, so you don’t end up with lumps in your cheesecake filling.
STEP THREE: Whip the heavy cream with your mixer on high speed in a large mixing bowl until you get soft peaks.
STEP FOUR: Fold the whipped cream into the cream cheese mixture.
STEP FIVE: Place the cream cheese filling into a piping bag and pipe the mixture into the jars.
You can spoon the mixture into the jars carefully. If you pipe the mixture into the jars, it doesn’t make any mess on the sides, and they come out evenly.
STEP SIX: Top each jar with a few tablespoons of the cherry pie filling.
How To Serve
The cheesecake lover in your life will be thrilled with these individual desserts. They are such a great way to enjoy a cheesecake treat on the go.
Let’s explore the best ways to ensure your cheesecakes stay fresh and delicious, whether you want to make them ahead or save some for later.
MAKE AHEAD: Cheesecake-in-a-jar is a fantastic candidate for making ahead.
After assembling and chilling your cheesecakes, simply secure the lids on the jars and store them in the refrigerator.
They can be made up to three days in advance, ensuring you have a delectable dessert on hand when needed.
Making ahead allows the flavors to meld and the texture to set beautifully.
IN THE FRIDGE: The cheesecake jars will last for about five days in the refrigerator.
IN THE FREEZER: You can freeze your mason jar desserts without the fruit topping.
If you freeze it with the fruit topping, it can be messy when you thaw them. You can freeze them for up to three months.
When you want to enjoy your cheesecakes, place them in the refrigerator to thaw overnight.
Why We Love This Recipe
INDIVIDUAL PORTIONS: Cheesecake in a jar offers the perfect serving size for indulgence. Each jar contains a delightful single serving, making it an ideal dessert for satisfying those sweet cravings.
ADORABLE PRESENTATION: The charming presentation in individual jars adds a touch of elegance and makes them perfect for special occasions, gatherings, or gifting to loved ones.
CUSTOMIZABLE FLAVORS: This recipe is incredibly versatile, allowing you to experiment with a variety of flavors and toppings.
This no-bake cherry cheesecake in a jar makes the perfect individual treat when you want cheesecake in a hurry. With all of the best parts of a traditional cheesecake recipe, including the buttery graham cracker crust, creamy filling, and sweet fruit topping, you’ll love savoring a spoonful of this popular dessert.
Frequently Asked Questions
That depends on the texture you’re looking for. If you want it to be more light and fluffy, like a mouse, I would eat them right after you make them. If you’re looking for a denser texture like a cheesecake, I would refrigerate this no-bake cheesecake recipe for at least an hour before serving.
If you’re trying to make this a gluten-free recipe, you can use a gluten-free graham cracker and still end up with a very similar cheesecake jar.
Yes, you can change the flavor of the cheesecake by using different sweet crackers or cookies. I would recommend trying out crushed Oreos or crushed vanilla wafers.
I am using the 8-ounce mason jars, and you can get them at most grocery stores in big box stores. You can also get them on Amazon.
You can layer this cherry cheesecake jar recipe if you want the perfect bite every time. You will want to put half of the graham cracker mixture into the bottom of all the jars, half of the filling, and half of the topping, and then repeat this one more time. You can also make these in the 4-ounce mason jars for easier eating.
More Recipes You’ll Love
- Cupcake in a Mug
- Snickers Snack Cups
- Snickers Cake
- Snickers Dessert
- Snickers Salad
- Graham Cracker Crust
Cheesecake in a Jar
- 1¼ cups graham cracker crumbs
- ¼ cup butter, melted
- ¼ cup granulated sugar
- 8 ounces cream cheese, softened
- ½ cup confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 21 ounces cherry pie filling
- Combine the graham cracker crumbs, butter, and granulated sugar in a medium mixing bowl. Divide the crumb mixture into the bottom of the six jars and gently press the mixture into an even layer.
- Beat the cream cheese, confectioners’ sugar, and vanilla extract until it’s soft and creamy with your mixer on medium-high speed.
- Whip the heavy cream with your mixer on high speed in a large bowl until you get soft peaks.
- Fold the whipped cream into the cream cheese mixture.
- Place the cream cheese filling into a piping bag and pipe the mixture into the jars.
- Top each jar with a few tablespoons of the cherry pie filling.
- You can place graham crackers into a food processor or blender and pulse until you get fine crumbs. You can also put them into a freezer zip-top bag and crush them with a rolling pin. I like to buy mine at the grocery store in the baking section.
- If you don’t have any mason jars, you can make this individual cheesecake recipe in any glassware you would like. I’ve even served them in no-stem wine glasses for a fancy look.
- Make sure your cream cheese is at room temperature, so you don’t end up with lumps in your cheesecake filling.
- You can spoon the mixture into the jars carefully. If you pipe the mixture into the jars, it doesn’t make any mess on the sides, and they come out evenly.
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