These little mini mason jars filled to the brim with Strawberry Cheesecake are majorly delish!
Did you see my Easter Brunch spread yesterday? Epic to say the least, am I right? What better way to end Easter Brunch than with a sweet little treat topping with sugar soaked strawberries!! These 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!! 🙂
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
- Preheat your oven to 325 degrees F.
- 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.
- 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.
- 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.
- 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.
Tried this recipe?tag @whatsgabycookin in your photos
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe adapted from my fab godmother The Italian Dish 🙂
If I make them in 4oz jars, should I still bake at 30min?
haven’t tested them in different sized jars so I can’t say for sure
Made this recipe for the first time and I love it. It’s easy and I have everything on hand. I used 4 ounce jars instead of the 8 ounce. I put 1 side of an Oreo cookie into the bottom. Fit perfectly. This will be my go to recipe. Thank You
It looks like your jars are the 4 oz size, however, your recipe calls for an 8 oz jar.
So this recipe fills 12 eight oz jars?
So then for 4 oz convert to 24 jars?
Just want to confirm your jar size.
Thx,
these were 8 ounces (https://www.amazon.com/Kerr-Half-Pint-8-Ounces-12-Count-1-Case/dp/B00A0KUGYU)