Abby Girl's Note:
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.
My Private Note
Units: US | Metric
- 1Preheat oven to 350.
- 2In 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).
- 3In a mixer, whip the cream to soft peaks. Transfer to bowl. Cover and chill.
- 4Mix cream cheese and icing sugar in a bowl. Beat on medium speed until smooth. Remove bowl from mixer.
- 5Fold 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,.
- 6Refrigerate up to three days.
- 7Top cheesecake with fresh berries and serve.
- 8Note: The recipe started off with 4 T brown sugar, which I found on the little sweet side. Use the full amount if desired.
- 9I used my stick blender to whip up the whipping cream quite successfully, so cutting down on the amount of dishes used.
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Nutritional Facts for Cheesecake in a Jar
Serving Size: 1 (117 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 446.1
- Calories from Fat 325
- Total Fat 36.1 g
- Saturated Fat 21.0 g
- Cholesterol 115.5 mg
- Sodium 268.0 mg
- Total Carbohydrate 28.0 g
- Dietary Fiber 0.3 g
- Sugars 19.9 g
- Protein 4.3 g