why make this recipe
Mini cheesecakes are a fun and easy twist on traditional cheesecakes. They are portable, customizable, and perfect for sharing at gatherings or enjoying at home. Using jars or muffin tins allows for individual servings, making them a delightful dessert for any occasion. Plus, they’re simple to make and require no baking!
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Table of Contents
how to make Mini Cheesecakes
Ingredients:
- 1/2 cup salted butter, melted (113 grams)
- 2 cups graham cracker crumbs (230 grams)
- 16 ounces cream cheese, softened at room temperature
- 1 cup granulated sugar (210 grams)
- 3 tbsp sour cream, at room temperature (45 grams)
- 2 tsp vanilla extract
- 2 tsp lemon juice, more to taste
- 2 cups cold heavy cream (480 mL)
- 1/4 cup powdered sugar (29 grams)
- 2 tsp vanilla extract
Directions:
Prep: You can use mason jars or a muffin tin to make this recipe! The jars need no prep, but if using a muffin pan, line it with muffin papers.
Make Toppings: To allow time to cool, make your desired toppings first! Some favorites include Cherry Compote, Strawberry Compote, Blueberry Sauce, Lime Curd, and Salted Caramel Sauce. Consider picking two toppings for variety.
Make the Crust: Stir together the melted butter and graham cracker crumbs in a medium bowl until well combined. Press 2 tablespoons of crust mixture into each jar, or 1 and 1/2 tablespoons if using a muffin tin. Set aside.
Make the Cheesecake Filling: In a large bowl, beat together the cream cheese and granulated sugar until smooth. Add in the sour cream, vanilla, and lemon juice, mixing just until combined. In another bowl, beat the heavy cream, powdered sugar, and additional vanilla on medium-high speed until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
Fill Jars: Use a piping bag to fill the jars or muffin wells with the cheesecake filling, leaving space on top for your chosen toppings. You can also alternate filling and topping for a layered effect.
Serve & Store: Chill the cheesecakes in the fridge for 20-30 minutes before serving. They can be stored in the fridge for 2-3 days.
how to serve Mini Cheesecakes
Serve the mini cheesecakes chilled, topped with your favorite toppings. These little jars are great for parties or as a sweet treat after dinner. Simply grab a jar and enjoy!
how to store Mini Cheesecakes
Store any leftover mini cheesecakes in the fridge. They will stay fresh for 2-3 days. Cover each jar with a lid or plastic wrap to keep them fresh and protected.
tips to make Mini Cheesecakes
- Make sure to soften the cream cheese properly for a smooth filling.
- Don’t overmix the whipped cream when folding it into the cream cheese mixture; you want to keep it light and fluffy.
- Experiment with different toppings to find your favorite combination.
variation
Try different crusts like Oreos or Nilla Wafers for a unique flavor. You can also incorporate flavored extracts, such as almond or orange, into the cheesecake filling for added depth.
Mini Cheesecakes in Cheesecake Jars are creamy, portable desserts layered with rich cheesecake filling and crunchy crusts, making them perfect for parties, picnics, or holiday celebrations.
For more easy and flavorful recipes, try this easy cowboy caviar recipe or enjoy these no-bake berry yogurt cheesecakes. You can also discover these no-bake Oreo cheesecake cups for another creamy dessert favorite.
FAQs
Can I use low-fat cream cheese?
Yes, but the texture and flavor may differ slightly. Full-fat cream cheese provides a richer taste.How long do these mini cheesecakes need to chill?
Chill for at least 20-30 minutes, but they can be made up to 24 hours in advance for convenience.Can I freeze these mini cheesecakes?
Yes! They can be frozen for up to a month. Just make sure to wrap them well to prevent freezer burn. Thaw them in the fridge before serving.
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PrintMini Cheesecakes in Cheesecake Jars
These Mini Cheesecakes are creamy, light, and incredibly easy to make with no baking required. Served in jars or muffin tins, they are perfect for parties, holidays, or individual desserts. Topped with fruit sauces, caramel, or your favorite toppings, these mini cheesecakes are fun, customizable, and absolutely delicious.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 55 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
1/2 cup salted butter, melted
2 cups graham cracker crumbs
16 ounces cream cheese, softened
1 cup granulated sugar
3 tablespoons sour cream, room temperature
2 teaspoons vanilla extract
2 teaspoons lemon juice
2 cups cold heavy cream
1/4 cup powdered sugar
2 teaspoons vanilla extract
Optional cherry compote
Optional strawberry compote
Optional blueberry sauce
Optional salted caramel sauce
Optional lime curd
Instructions
1. If using a muffin tin, line it with muffin liners. Mason jars require no preparation.
2. Prepare any desired toppings ahead of time and allow them to cool completely.
3. In a medium bowl, combine melted butter and graham cracker crumbs until evenly mixed.
4. Press about 2 tablespoons of crust mixture into each jar or 1 1/2 tablespoons into muffin liners.
5. In a large bowl, beat softened cream cheese and granulated sugar until smooth and creamy.
6. Add sour cream, vanilla extract, and lemon juice and mix until combined.
7. In a separate bowl, whip the cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
8. Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
9. Transfer the cheesecake filling into a piping bag or spoon carefully into jars or muffin cups.
10. Leave room on top for toppings or create layered cheesecake and topping sections.
11. Refrigerate the mini cheesecakes for at least 20 to 30 minutes before serving.
12. Top with fruit sauce, caramel, or your favorite cheesecake toppings before serving.
Notes
Allow cream cheese to fully soften for a smoother cheesecake filling.
Fold whipped cream gently to maintain a light and airy texture.
Use different crusts like Oreo cookies or vanilla wafers for variety.
Mini cheesecakes can be made up to 24 hours in advance.
Store covered in the refrigerator for 2 to 3 days.
Freeze well-wrapped cheesecakes for up to 1 month and thaw in the fridge before serving.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 390
- Sugar: 24g
- Sodium: 260mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
