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Cheesecake-In-A-Jar
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Cheesecake-In-A-Jar

Course Dessert

Ingredients

For the Base

  • 1 ¼ cups graham crumbs
  • ¼ cup melted butter
  • ¼ cup sugar

For the Cheesecake

  • 16 ounces cream cheese room temperature
  • ½ cup sour cream
  • ½ can condensed milk
  • 2 eggs room temperature
  • ½ tsp vanilla
  • ¼ tsp salt
  • 2 tsp fresh lemon juice

Instructions

  • Preheat oven to 325 °F. Lightly grease 6-8 small jars and place the jars in a 9x13” baking dish.

For the Base

  • Combine the crumbs, butter and sugar in a bowl. Divide the crumbs evenly between the jars and press down gently to form a crust.

For the Cheesecake Mixture

  • Place cream cheese and sour cream in the bowl of a stand mixer and beat until smooth.
  • Beat in the condensed milk, eggs, vanilla and salt until the mixture is well blended. Stir in the lemon juice.
  • Fill each jar about ¾ full of the cheesecake mixture, leaving about ¼-½ inch at the top, as they do puff up a little. Also you need place for your toppings.
  • 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.