Total Time
40mins
Prep 30 mins
Cook 10 mins

Funky little way to serve 6 individual cheesecakes with either fresh fruit or the topping of your choice. I have used Strawberry Marmalade 223183 and Light Blueberry Sauce 62315 for toppings that have worked out very well. They're also delicious topped with berry jam.

Directions

  1. Preheat oven to 350.
  2. In a small bowl, mix crumbs, butter and brown sugar until well combined. Divide evenly among 6 - 250 ml wide mouth mason jars. Press down into even layer in bottom of jar, but pat gently or the graham cracker crumb will become compacted and you will need a sledge hammer to get the crust out! Place jars on baking sheet. Bake 10 minutes. Remove from oven and cool completely. (This can be done a day in a advance).
  3. In a mixer, whip the cream to soft peaks. Transfer to bowl. Cover and chill.
  4. Mix cream cheese and icing sugar in a bowl. Beat on medium speed until smooth. Remove bowl from mixer.
  5. Fold in whipped cream in 3 stages until combined. Divide mixture evenly among jars. Smooth out tops with spoon, Cover jars with the snap lids or plastic wrap,.
  6. Refrigerate up to three days.
  7. Top cheesecake with fresh berries and serve.
  8. Note: The recipe started off with 4 T brown sugar, which I found on the little sweet side. Use the full amount if desired.
  9. I used my stick blender to whip up the whipping cream quite successfully, so cutting down on the amount of dishes used.