These perfectly sized cheesecakes are as pretty as they are delicious. Serve with a variety of topping for a fun dessert that perfect for Mother’s Day, graduation parties, weddings or any kind of celebration!
Why You’ll Love This Recipe
If you’ve ever made a cheesecake, you know they can be a little bit tricky. Which is one of the reasons I love these Mason Jar Cheesecakes.
They don’t require quite the precision of a regular cheesecake. Not to mention, they’re just so darn fun!
And the flavor and texture of these little cheesecakes is just about perfect. My 15 year-old actually proclaimed this the best cheesecake he’s ever had.
This recipe is great if you need to serve a crowd, and it’s easily doubled or tripled to serve a really big crowd. And the possibilities for toppings are endless.
You can top these little cheesecakes with just about anything you’d like. In fact, with a selection of different toppings, these mini desserts are perfect for almost any kind of celebration. They’re even nice enough for weddings!
Here are just a few ideas for toppings:
- Pie filling
- Hot fudge and other ice cream toppings
- Caramel
- Fresh Fruit
- Whipped cream
- Mini chocolate chips
- Chocolate coated candy pieces
- Mini peanut butter cups
- Chopped OREO or chocolate chip cookies
- Chopped nuts
- Chopped candy bars
Cherry pie filling is a classic topping, and one of my family’s favorites. But this list is just a beginning. Feel free to come with your own creative ideas.
I like to put all the toppings in pretty jars or dessert dishes, and arrange them in a large serving tray or basket. Then everyone can create their own, customized cheesecakes.
Or if you prefer, these cheesecakes are also delicious with no toppings at all. Personally, I have a hard time choosing just one topping! And luckily, I don’t have to.
Just don’t skip the water bath! It helps keep the tops from cracking and gives your cheesecakes a wonderful, creamy texture.
Be sure to save this recipe to your favorite Pinterest board for later.
Ingredients
- Graham cracker crumbs
- Sugar
- Butter
- Cream cheese
- Eggs
- Sour cream
- Vanilla
- Lemon juice
- Mini Mason jars
- Various cheesecake toppings
Mason Jar Cheesecakes
Ingredients
For the crust
- 3/4 cup graham cracker crumbs
- 1 tablespoon sugar
- 3 tablespoons butter melted
For the filling
- 2 8 oz. packages cream cheese, softened
- 1/2 cup sugar
- 2 eggs
- 1/2 cup sour cream
- 1/2 teaspoon vanilla
- 1 teaspoon lemon juice
Instructions
- Preheat oven to 325 degrees. Lightly grease 10 small (4 oz.) Mason jars and place the jars in a 9×13 inch baking dish.
- In a small bowl, combine the graham cracker crumbs, one tablespoon sugar and melted butter and mix well. Divide the crumbs evenly between the jars and press down gently to form a crust.
- With an electric mixer, beat the cream cheese and 1/2 cup sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream, vanilla and lemon juice.
- Fill each jar about 3/4 full of the cream cheese filling, leaving about 1/4 inch at the top. Place the baking pan with the jars into the oven and carefully fill the pan with hot water about halfway up the jars.
- Bake for 30 minutes, or until the tops of the cheesecakes are just set and golden. Remove the jars from the water bath with tongs and place on wire rack to cool. Refrigerate for at least 3 hours before serving.
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20 comments
Kris
I made these in 2020 for Christmas. Every year since then, it has been required by the family that I make these. That should tell you how absolutely delicious this is.
Marlene
I want to preserve the cheesecake in a jar what if anything needs to change for this
Kathleen
Looking forward to trying these but I have a question regarding the list of ingredients and then directions. The directions state to combine the crumbs, sugar and butter for the crust but the butter (3 tablespoons butter, melted) is listed as a filling ingredient. How much of the listed amount goes into the crumb mixture and how much goes into the filling mixture?
Danelle
All the butter goes in the crust. That’s a typo! I’ll get that fixed ASAP. Thanks!
Anne Oller
I was wondering the same thing. I think the butter is for the crust, not the filling. Can the author please confirm this?
Pat
These are absolutely wonderful — we made them with dairy free cream cheese and sour cream.
However in the instructions for the filling, it doesn’t say when to add the 3 tablespoons of butter. We added it to the sour cream step.
Again, wonderful and yummy good.
CK
The butter is for the graham cracker crust not the filling
Renee
How long will they keep in the jar?
Danelle
Around three days. You can also freeze them in the jar.
Teresa
I have 300 – 8 oz. mason jars. Have you tried using that size for this recipe? Thank you!
Karen
Has anyone put the toppings on and stored for a day? I want to make these for a wedding but want to make them a day ahead and put the topping and lid on to transport the next day.
Rosemary
I have.They still taste amazing days later.
Rosemary Caceres
I came across your cheesecake recipe back in November of 2020. This recipe is a hit. People cannot get enough of them and I get compliments all the time about this being the best cheesecake that they’ve eaten ever. The 4 oz mason jar is a perfect size. I make my toppings from scratch. It pairs up well with this recipe. Thank you so much for sharing
Cindy Johnson
Hpw many servings is this recipe?
Jacqui
What changes would you make to can these?
Amber
How long will these keep for?
Danelle
I’d say at least 3 days in the refrigerator. If you use the mini mason jars, you can put the lids on, freeze them, and they’ll keep for a few months that way.
Becky
I like pretty much anything in a jar! Hope you are doing well and having a great summer 🙂
Le'Trece
Where to find the small mason jars like the photo?
Danelle
I usually get them at Walmart. They have a whole section with canning jars, especially at this time of year. My regular grocery store has them too.