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Mini Cheesecakes (Cheesecake Jars!) Recipe

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3.9 from 14 reviews

Delicious and creamy mini cheesecakes presented in jars or muffin tins, featuring a buttery graham cracker crust and a smooth cream cheese filling, topped with your favorite compotes or sauces. Perfect for parties, dessert bars, or individual servings, these no-bake cheesecakes are easy to make and customizable with various toppings.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 25 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Ingredients

Crust

  • 1/2 cup salted butter, melted (113 grams)
  • 2 cups graham cracker crumbs (230 grams)

Cheesecake Filling

  • 16 ounces cream cheese, softened at room temperature (Use full-fat, block style) (454 grams)
  • 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

Whipped Cream Mixture

  • 2 cups cold heavy cream (480 mL)
  • 1/4 cup powdered sugar (29 grams)
  • 2 tsp vanilla extract

Instructions

  1. Prep: Prepare your serving vessels by either using clean mason jars or lining a muffin tin with muffin papers if you prefer that method.
  2. Make Toppings: Allow time to prepare your desired toppings first, as they need to cool before serving. Popular options include Cherry Compote, Strawberry Compote, Blueberry Sauce, Lime Curd, or Salted Caramel Sauce. Choose two toppings to offer a variety for the cheesecakes.
  3. Make the Crust: In a medium bowl, mix together the melted butter and graham cracker crumbs until well combined. Press about 2 tablespoons of the crust mixture into the bottom of each jar or 1.5 tablespoons if using a muffin tin. Set aside.
  4. Make the Cheesecake Filling: In a large bowl, beat softened cream cheese with granulated sugar until smooth and creamy. Add sour cream, vanilla extract, and lemon juice, mixing gently until just combined. In a separate bowl, whip the cold heavy cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form. Carefully fold the whipped cream into the cream cheese mixture to maintain a light and airy texture.
  5. Fill Jars: Transfer the cheesecake filling into a piping bag and snip off the tip to make filling easier and neater. Pipe the filling into each jar or muffin cup, leaving some space at the top for toppings. You can layer filling and toppings alternately for a colorful presentation.
  6. Serve & Store: Chill the filled cheesecakes in the refrigerator for 20-30 minutes before serving to let them set, or store for up to 24 hours. Leftover mini cheesecakes should be refrigerated and consumed within 2-3 days for optimal freshness and taste.

Notes

  • Using mason jars requires no extra prep, but if using a muffin tin, line with muffin papers to prevent sticking.
  • Choosing two different toppings provides variety and enhances presentation and flavor options.
  • Make sure the cream cheese is fully softened to avoid lumps in the filling.
  • Folding whipped cream gently into the cream cheese mixture keeps the texture light and fluffy—avoid overmixing.
  • Mini cheesecakes keep well in the fridge but are best enjoyed within a few days for freshness.

Find it online: https://cheftinaskitchen.com/mini-cheesecakes-cheesecake-jars-recipe/