Cheesecake in a Jar

Cheesecake in a Jar

Serve these simple, mousse-like cheesecakes in small canning jars for an adorable dessert.

Baking cheesecakes in a water bath tempers the heat, keeping the cheesecakes creamy.

Serves: 18 Save

Ingredients (9)

  • 32 oz Cream Cheese
  • 1 cup Sugar
  • 2 T Vanilla Extract
  • ¼ tsp Lemon Zest
  • 1 cup Sour Cream
  • 4 Eggs
  • 1½ cup Fresh Blueberries
  • or 1½ cup Fresh Raspberries
  • or 1½ cup Sliced Strawberries


  1. Preheat oven to 325F.
  2. Combine cream cheese, sugar and vanilla. Beat with an electric mixer on medium speed until well blended and fluffy, about 6 minutes. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed until blended.
  3. Pour batter into 18 (4-ounce) jam jars, about 1/2 cup per jar. Place in large baking pans. Place pans on oven rack. Using a large measuring cup, pour water into baking pans until it reaches halfway up the side of the jars. Cover baking pan with foil.
  4. Bake 25 minutes or until centers are almost set. Let cool completely. For best results, refrigerate 4 hours.
  5. Top with fresh fruit of your choice.