Cheesecake in a jar desserts are the perfect individual treat to set out on a buffet table for any holiday or celebration. They're easy, delicious and not to mention cute. Pull out those mason jars and let's bake another delicious and easy dessert together today!
One of my favorite desserts is cheesecake. I love it all year long, but it's one of those desserts that I serve for holidays or special occasions.
Which is why I enjoy serving cheesecake in a jar or my cheesecake cupcakes recipe. They're mini versions of the rich, delicious dessert we all love so much.
This was inspired by my original mason jar desserts on this site. They also go great with my Cool Whip and Cheesecake Pudding recipe that's also served in a mason jar.
Table of Contents
Cheesecake Cups
Unlike my other no-bake cheesecake pudding recipes, this recipe is a traditional cheesecake recipe. They're even baked in a waterbath in the oven...yes, you can bake with mason jars.
Sometimes baking cheesecake can be a little tricky. Which is one reason why I love baking cheesecake cups or in mason jars. I even like making cheesecake cupcakes.
Individual Cheesecakes
Single serve cheesecakes are delicious. It's almost as if you're enjoying a dessert all to yourself. If you're looking for more individual cheesecake recipes, check out the following:
Can you Bake in Mason Jars
The good news is you can bake in mason jars. Mason jars are made from tempered glass because they have to be able to stand up to the heat of boiling hot ingredients and then be placed in boiling water for a significant amount of time for processing.
Here are a few tips for baking in mason jars:
- Only use mason jars. Don't use jars that used to be used for condiments, relish, jam or even pickles. The glass in those jars is not tempered and will most likely explode during the baking process.
- Do not put a cold jar in a hot oven. Make sure the jars are at room temperature. This is the same piece of advice I give when use glass Pyrex casserole dishes. The change in temperature can cause the jars or casserole dishes to shatter.
- The best way to bake cheesecake or other baked goods in mason jars is to set them in a larger pan and use a water bath. Baking with a water bath will ensure that the cheesecake is fully cooked all the way through.
Mason Jar Gifts for the HolidaysClick HERE for More Information
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Main Ingredients Needed
Exact measurements are listed below in the recipe card. Make sure you scroll down to print and save the recipe for later!
- Graham Cracker Crumbs
- Melted Butter
- Granulated Sugar - divided
- Cream Cheese
- Eggs
- Sour Cream
- Vanilla Extract
- Blueberry Pie Filling
Step-by-Step Instructions
Step 1 | Prepare the Graham Cracker Crumbs
- Combine the graham cracker crumbs, melted butter and sugar into a mixing bowl. Stir together until everything is combined.
- Spoon about 2 tablespoons of the crumbs into the bottom of the mason jars that have been sprayed with non-stick baking spray.
- Then using the tart tamper, gently press the crumbs into the bottom of the mason jars.
- Set aside while you prepare the cheesecake mixture.
Step 2 | Prepare the Cheesecake Filling
- Preheat your oven to 325 degrees F.
- In a larger mixing bowl, add the cream cheese with the
- In a large mixer bowl, mix the room temperature cream cheese with the ¾ cup of sugar until smooth.
- Add the eggs, one at a time, and mix well.
- Finally, add the sour cream, vanilla extract and mix until well incorporated.
Step 3 | Fill the Mason Jars
- Fill each mason jar with about ½ cup of the filling, leaving room at the top for your topping.
Step 3 | Baking Instructions
- Place the jars in a large roasting pan.
- Fill the pan with hot water halfway up the mason jars.
- Place in the oven and bake for 30 minutes.
Step 4 | Add the Blueberry Topping
- Once cool, add a spoonful of blueberry pie filling on top.
- Refrigerate for a few hours until ready to serve.
Before You Begin!
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Recipe Variations
- Crushed Oreo Crumbs - replace the graham cracker crumbs with crushed Oreo cookies or even chocolate wafer cookies.
- Pie Filling - change out the blueberry pie filling and try apple, cherry, strawberry or even lemon.
- Fresh Fruit - skip the pie filling and add fresh fruit right before serving.
- Chopped Candy - chop up your favorite candy bar and sprinkle on top of the baked, cooled cheesecakes before serving.
Storage Tips
- Store the cheesecakes in a jar in the refrigerator for 3 to 5 days.
- Cheesecakes made in a jar will not do good stored in the freezer, so eat up!
Top Recipe Tip
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Cheesecake in a Jar
Cheesecake in a jar desserts are the perfect individual treat to set out on a buffet table for any holiday or celebration.They're easy, delicious and not to mention cute. Pull out those mason jars and let's bake another delicious and easy dessert together today!
Ingredients
For the Graham Cracker Crust
- 2 cups graham cracker crumbs
- 1 stick butter, melted
- ¼ cup granulated sugar
For the Cheesecake Mixture
- 4 - 8 ounce packages cream cheese, room temperature
- ¾ cup granulated sugar
- 4 eggs
- 1 cup sour cream
- 1 teaspoon vanilla
- Blueberry Pie Filling for the topping, 21 ounce size can
Instructions
Prepare the Graham Cracker Crumb Crust
- Combine the graham cracker crumbs, melted butter and sugar into a mixing bowl. Stir together until everything is combined.
- Spray 8 (8-ounce) mason jars with non-stick cooking spray, making sure to spray the bottoms so the crust doesn't stick.
- Place about 2 tablespoons of the crumb mixture to the bottom of the mason jars.
- Then using the tart tamper, gently press the crumbs into the bottom of the mason jars.
- Set aside while you prepare the cheesecake mixture.
Prepare the Cheesecake Mixture
- Preheat your oven to 325° F.
- In a larger mixing bowl, mix the room temperature cream cheese with the ¾ cup of sugar until smooth.
- Add the eggs, one at a time, and mix well.
- Add the sour cream, vanilla extract and mix until well incorporated.
- Fill each mason jar with about ½ cup of the filling, leaving room at the top for your topping.
- Place the jars in a large roasting pan. Fill the pan with hot water halfway up the mason jars.
- Place in the oven and bake for 30 minutes. Remove jars with tongs and place on a wire rack to cool.
- Once cool, add a spoonful of blueberry pie filling on top.
- Refrigerate cheesecakes at least 4 hours and then serve.
Notes
Depending on how much you add on top of the cheesecake, you may not use all the blueberry pie filling up. It depends on your taste.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 779Total Fat: 61gSaturated Fat: 34gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 255mgSodium: 588mgCarbohydrates: 49gFiber: 1gSugar: 36gProtein: 12g
The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.
Beverly says
These cheesecake jars look delicious. Congratulations, you are being featured on Thursday Favorite Things. I hope you stop by.
Hugs,
Bev
Jan says
Yummy-I've gotta try this. So convenient for one person and portable too.