Mini Mason Jar Strawberry Cheesecakes

These little mini mason jars filled to the brim with Strawberry Cheesecake are majorly delish!

Mini Strawberry Cheesecakes!!

What better way to end Easter Brunch than with a sweet little treat topping with sugar soaked strawberries!! There are super easy to make and require only about a dozen mini mason jars!! They are the perfect individual treat for Easter or any kind of celebration where desserts are needed – so basically everything!! 🙂

Recipe adapted from my fab godmother The Italian Dish 🙂

Mini Mason Jar Strawberry Cheesecakes

Yield: Makes 12 mini mason jars

Mini Mason Jar Strawberry Cheesecakes

Ingredients

  • 2 cups graham cracker crumbs (16 whole graham crackers, ground)
  • 2 tablespoons sugar
  • 8 tablespoons butter, melted
  • 4 8-ounce packages of Philadelphia cream cheese, room temperature
  • 3/4 cup sugar
  • 4 eggs, room temperature
  • 1 cup sour cream
  • 1 teaspoon vanilla extract (I used 1/4 teaspoon vanilla paste)
  • zest of 1 lemon
  • Topping:
  • 2 pints of fresh strawberries, quartered
  • ¼ cup white sugar
  • ½ cup heavy cream, whipped

Instructions

  1. Preheat your oven to 325 degrees F.
  2. Spray 12 (8 ounce) small mason jars with non-stick cooking spray, making sure to spray the bottoms so the crust doesn't stick. Blend the graham cracker crumbs, 2 tablespoons of sugar and melted butter in a bowl. Place about 2 tablespoon of the crumbs into each mason jar and press down to make the crust.
  3. In a large mixer bowl, mix the room temperature cream cheese with the 3/4 cup of sugar until smooth. Add the eggs, one at a time, and mix well. Add the sour cream, vanilla and lemon zest and mix until well incorporated. Fill each mason jar with about 1/2 cup of the filling, leaving room at the top for your topping.
  4. Place the jars in a large roasting pan. Fill the pan with hot water halfway up the mason jars. Place in the oven and bake for 30 minutes. Remove jars with tongs and place on a wire rack to cool.
  5. For the topping: Sprinkle the sugar on top of the strawberries and let sit for 30 minutes until a syrup forms. Arrange strawberries on top of each cheesecake. Refrigerate cheesecakes until ready to serve and dollop with whipped cream on top.
http://whatsgabycooking.com/mini-mason-jar-strawberry-cheesecakes/

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking

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30 Comments

  1. How many jars are needed? Also, if I were to bake this in a springform pan what size would you suggest and what would the baking time and temp. be? Looking forward to trying this.

    1. 12 jars!! I havent done it in a springform pan so I don’t know what the size/time would be – sorry!! xx

  2. I am so afraid to bake these lol im afraid they will break. Wanna try them so bad i have a bake sale fundraiser. Anyone tried it?

  3. I am getting the ingredients together,to make these are you using 8oz or 4oz jars. The picture looks like 4oz, which I have but the #2 instruction says 8oz. TIA

  4. I made this the other day are they suppose to be soggy in the middle? They feel like they are not cooked on the inside

    1. they should be soft in the middle – but not soggy. Did you use the same size mason jars as I did? That would affect the baking time.

  5. I need to make about 260 jars for a bridal shower. How do I go about making them,and how do I store them? Can I start making them one week before the actual date of the shower?

    1. Hey Barbara! 260 – omg amazing!! I would make them about a week ahead of time, freeze them with some plastic wrap covering the top so the cheesecake top isn’t exposed to any air (like press the plastic up against the cheesecake part) and then the day before transfer them from the freezer to the fridge so they can thaw. And then top them with the fruit right before the shower!!

  6. Hi Gaby,
    My daughter and I made these today and they were oh so yummy. Question did you use the wide mouth or the regular mouth mason jars?

  7. These were FANTASTIC!!!!! I added my own toppings and it turned out great. Truly awesome and simple recipe….thanks!!!!

  8. If I make 120 of these for a Thursday evening wedding, how far in advance ( without freezing) can they be made?

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