Cheesecake in a Jar

At Sweettablescapes, we always look for fun ways to serve dessert and also to keep the portions small, cute and guilt-free. This version of the cheesecake classic fills all these requirements and is just too cute to pass up. We also got to use our collection of empty “Bonne Maman” jam jars.

Find it at


You’ll need:

For the Cheesecake:
  • 8 ounces cream cheese, room temperature
  • 1/2 cup sugar
  • 3 large eggs, room temperature
  • 4 ounces sour cream (1/2 cup)
  • 1 tablespoon fresh lemon juice
  • Salt
  • 1/2 cup plus 1 tablespoon fruit preserves or jam
For the Graham Topping:
  • 1/2 cup finely ground graham crackers (from 4 crackers)
  • 1 1/2 tablespoons unsalted butter, melted


  1. Preheat oven to 325 degrees. Make the cheesecakes: Beat cream cheese with a mixer on medium speed until smooth.  IMG_9515Add sugar. IMG_9517Beat on medium speed for 3 minutes more. Reduce speed to low. IMG_9518Add eggs, 1 at a time, beating well after each addition. Raise speed to medium. Add sour cream, lemon juice, and 1/4 teaspoon salt. IMG_9521Beat for 3 minutes.

  2. Divide batter among six 6-ounce jars, filling each two-thirds full. Transfer jars to a deep baking dish; add enough boiling water to dish to reach halfway up the sides of the jars. IMG_9523Cover dish with foil; cut 8 slits into top to vent. Bake until set in the center, about 25 minutes. Let cool. Refrigerate overnight to set.

  3. Meanwhile, make the graham topping: Stir together graham-cracker crumbs (we replaced those with chocolate cracker crumbs) and butter. IMG_1399Bake on a parchment-lined baking sheet for 10 minutes. Let cool.

  4. Top each cheesecake with 1 tablespoon plus 1 1/2 teaspoons preserves. Divide graham topping among jars (about 1 heaping tablespoon each).

Cook’s Note

Cakes can be refrigerated for up to 4 days. Topping can be stored at room temperature for up to 1 week.
PS: We served those for Passover and made an appropriate topping with 1/2 cup ground walnuts, 2 TBsp melted butter and 1/4 cup sugar.IMG_1400

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s