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Friday, January 6, 2012

Mini Cheesecakes in a Jar


photo from Living

Just made a New Year resolution. Watching your weight is it?. The hell with it. These mini cheesecakes in a jar are way too cute to turn your head the other way.  Cuteness aside, its cheesecake heaven, layers of preserves, a crumb topping, all in amazing packaging, and they’re just a few bites. Who can resist! 


Ladies i wish i could take credit for these mini's, but really the credit goes to the queen behind Living, ( as spotted in the latest issue). The greatness of these minis are that they only take a half an hour to make and can be baked ahead of time, that way you wont be annoyed that you could get a perfect sliced piece of cheesecake (we all know how messy that is.) Just pass them out to party guests or bring them with you to your next potluck dinner. 


So, tally up those brownie points, or should i say cheesecake points (double points for their cute packaging in weck jars). And ladies, don’t forget to lick the spoon! 


Mini Cheesecake Jars

  • 8 oz cream cheese, room temp
  • 1/2 cup sugar
  • 1 large egg, room temp
  • 1 yolk, room temp
  • 3 oz sour cream
  • 1 teaspoon vanilla extract
  • salt
  • 1/2 cup plus 1 tbsp cherry topping or fruit preserves
  • 1/2 cup finely ground graham crackers
  • 1 1/2 tbsp unsalted butter, melted

  1. Preheat oven to 325. Make the cheesecakes: beat cream cheese with mixer on medium speed until smooth. Add sugar. Beat on medium speed for 3 minutes more. Reduce speed to low. Add egg and yolk, 1 at a time, beating well after each addition. Raise speed to medium. Add sour cream, vanilla extract, and 1/8 tsp salt. Beat for 3 minutes.
  2. Divide batter among six 6-oz jars, filling each 2/3 full. Transfer jars to deep baking dish; add enough boiling water to dish to reach halfway up the sides of the jars. Cover dish with foil; cut 8 slits into top to vent. Bake until sides are set and center still jiggles, about 20 - 25 minutes. Let cool. Refrigerate overnight to set.
  3. Meanwhile, make the graham topping: stir together graham cracker crumbs and butter. Bake on a parchment-lined baking sheet for 10 minutes. Let cool.
  4. Top each cheesecake with 1 tbsp plus 1 1/2 tsp preserves. Divide graham topping among jars (about 1 heaping tbsp each.)
make ahead: cakes can be refrigerated for up to 4 days. Just top with preserves and graham topping  before serving. 

2 comments:

Simply Tia said...

These look so pretty. I tried cheesecake in a jar the other day and wasn't too pleased. Maybe I'll give your recipe a try. Will bookmark it and will come back to let you know how it goes.

Mela said...

Yes, please do! i would love to hear from you. Just remember treat the cheesecake as you would a creme brulee. Good luck!

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