Raspberry Cheesecake in a Jar Dessert Recipe

raspberry cheesecake in a jarWant to know how to make cheesecake? You’re going to love this recipe for raspberry cheesecake in a jar now that the Farmer’s Market is back in full swing! I am enjoying all of the fresh local fruit – especially the berries! Raspberries are my absolute favorite berry, followed closely by strawberries, and I love incorporating them into desserts.

Cheesecake is one of my favorite desserts, so if I’m going to cheat on being dairy free it’s usually with something yummy like cheesecake (I always make sure to take a digestive enzyme first to help digest the dairy). I love desserts that come portion sized so that I don’t overindulge, so this Raspberry Cheesecake in a Jar is perfect!

If you don’t have small jelly jars to make this cheesecake in a jar recipe, you can pick some up on Amazon.

Raspberry Cheesecake Mini Jar Dessert
 
Prep time
Cook time
Total time
 
These raspberry cheesecakes in mini mason jars are delicious and oh so easy to make!
Author:
Recipe type: Dessert
Serves: 24
Ingredients
Raspberry Cheesecake Mini Jar Ingredients
  • ¾ cup of sugar
  • 3 packages of cream cheese, softened
  • 1 teaspoons of pure vanilla extract
  • 3 eggs
  • 2 cups of fresh raspberries
  • 24 jelly jars (4 oz.)
Crust Ingredients
  • 1 cup of graham crackers, crushed (or use these gluten free graham cracker crumbs)
  • 2 tablespoons of organic cane sugar
  • 3 tablespoons of butter, melted
Instructions
  1. Preheat your oven to 325° F.
  2. Combine the melted butter and graham cracker crumbs.
  3. Press about 2 tablespoons of the mixture into the bottom of each of your 24 jelly jars.
  4. In a medium sized mixing bowl, combine the softened cream cheese, sugar and vanilla. Blend with a mixer.
  5. Add each egg one at a time, blending well on low speed.
  6. Spoon about 2 tablespoons into each jar – it should be enough to fill the jar just below the top (save a little room for those fresh raspberries!).
  7. Bake 25-30 minutes. Centers will set. Cool and refrigerate completely.
  8. Add your fresh raspberries on top right before serving.
  9. Store in the refrigerator with the lids on up to 1 week.

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Comments

  1. says

    Yummy! These look almost too good to eat! I can’t eat dairy either, but when I do, it is usually for a slice of cheesecake. I just made some strawberry cheesecake popsicles for the kids, and of course, I couldn’t resist testing one, for quality control and all :)
    Corrinna recently posted..Strawberry Cheesecake Popsicles

  2. says

    Be still my heart… these little cheesecakes look amazing and adorable! I love the simple ingredients too. I’d be thrilled for you to link these up to my all new Creative Ways Link Party that’s live right now. I hope to see you and these adorable mini cheesecakes there!
    Blessings,
    Nici
    Nici recently posted..Creative Ways Link Party #1

  3. says

    These little desserts are so cute. I love that you can see all the delish layers. Thanks so much for partying with us at #theWeekendsocial. Hope to see you again next week. Just so you know, your links always get pinned!

  4. says

    I have a bunch of little jars sitting around, just waiting to hold cheesecake! I think I’ll top mine with my homemade strawberry sauce instead, though. I’ve pinned this for later because I’m definitely making these soon!
    Abby recently posted..easy cinnamon roll quick bread

  5. says

    They look so lovely, what a great idea, a half eaten cheesecake on a buffet for example always look such a mess – this will totally solve that problem.

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