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Mini Cheesecakes in Jars with Toppings Recipe

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4.3 from 12 reviews

These Mini Cheesecakes in jars are a delightful no-bake dessert perfect for individual servings. Featuring a buttery graham cracker crust and a luscious creamy filling made with cream cheese, sour cream, and whipped heavy cream, they are easy to assemble and customizable with a variety of toppings such as fruit compotes or salted caramel sauce. Ideal for gatherings or a sweet treat anytime, these cheesecakes chill quickly and serve beautifully in mason jars or muffin tins.

Ingredients

Crust

  • 1/2 cup salted butter, melted (113 grams)
  • 2 cups graham cracker crumbs (230 grams)

Cheesecake Filling

  • 16 ounces cream cheese, softened at room temperature (Use the full-fat, block style; about 20–30 mins at room temp)
  • 1 cup granulated sugar (210 grams)
  • 3 tbsp sour cream, at room temperature (45 grams)
  • 2 tsp vanilla extract
  • 2 tsp lemon juice, more to taste

Whipped Cream Topping

  • 2 cups cold heavy cream (480 mL)
  • 1/4 cup powdered sugar (29 grams)
  • 2 tsp vanilla extract

Instructions

  1. Prep: Choose your serving vessel by using either mason jars or a muffin tin. If using a muffin tin, line the wells with muffin papers. Mason jars require no prep.
  2. Make Toppings: Prepare your desired toppings first, allowing them time to cool. Popular choices include Cherry Compote, Strawberry Compote, Blueberry Sauce, Lime Curd, and Salted Caramel Sauce. Select two toppings to provide variety for your cheesecakes.
  3. Make the Crust: In a medium bowl, mix together the melted butter and graham cracker crumbs until well combined. Press about 2 tablespoons of crust mixture into the bottom of each jar; if using a muffin tin, press 1 and 1/2 tablespoons per well. Set aside.
  4. Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and granulated sugar until smooth. Add sour cream, vanilla extract, and lemon juice, mixing just until combined. In a separate bowl, whip the cold heavy cream with powdered sugar and vanilla on medium-high speed until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture to maintain airiness.
  5. Fill Jars: Transfer the cheesecake filling into a piping bag and cut the tip. Pipe filling into each jar or muffin cup, leaving space on top for your chosen toppings. You can layer filling and toppings alternately as desired.
  6. Serve & Store: Chill the assembled mini cheesecakes in the refrigerator for 20-30 minutes before serving, or up to 24 hours to set. Leftovers can be stored refrigerated for 2-3 days.

Notes

  • If using a muffin tin, lining with muffin papers prevents sticking and makes removal easier.
  • For best texture, ensure the cream cheese and sour cream are softened to room temperature before mixing.
  • Folding the whipped cream into the cream cheese mixture gently incorporates air, keeping the filling light and fluffy.
  • Try alternating two different toppings on your cheesecakes to provide variety and visual appeal.
  • Best served chilled, but not frozen, to preserve the creamy texture.

Find it online: https://lauracooks.com/mini-cheesecakes-in-jars-with-toppings-recipe/