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Cheesecake Jars

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Creamy no-bake cheesecake served in jars with a crunchy graham cracker crust, ideal for single servings.

Ingredients

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  • 2 tablespoons unsalted butter, melted
  • 1 cup graham cracker crumbs
  • 1 cup heavy cream, cold
  • 8 ounces full-fat brick cream cheese, softened
  • 1/3 cup granulated sugar
  • 2 tablespoons sour cream, at room temperature
  • 1 teaspoon lemon juice
  • 1/2 teaspoon pure vanilla extract
  • Toppings & garnishes (fruit, chocolate sauce, or whipped cream)

Instructions

  1. Prepare your jars: Gather 6 clean 8-ounce jars or 10 clean 6-ounce jars and set them on a tray or work surface.
  2. Make the crust: Melt the unsalted butter in a heat-proof bowl. Add the graham cracker crumbs and stir until the mixture looks like wet sand. Spoon about 2 tablespoons of the crust mixture into each jar and press lightly to level.
  3. Whip the cream: In a large bowl, whip the cold heavy cream until stiff peaks form, about 3 to 4 minutes.
  4. Beat the cream cheese base: In a separate bowl, beat the softened cream cheese with the granulated sugar, sour cream, lemon juice, and vanilla extract until smooth.
  5. Fold in the whipped cream: Gently fold the whipped cream into the cream cheese mixture until fully combined.
  6. Layer the filling: Spoon a generous amount of the filling on top of the crust in each jar.
  7. Chill: Refrigerate the jars for at least 30 minutes to let them set.
  8. Serve with toppings: Just before serving, add desired toppings and serve chilled.

Notes

For optimal results, chill your mixing bowl and whisk before whipping the cream. Store filled jars in the refrigerator for up to 3 days.

Nutrition

Keywords: cheesecake, no-bake dessert, easy dessert, jars, portable dessert

Find it online: https://easydessertideas.com/cheesecake-jars/