Mini Mason Jar Strawberry Cheesecakes
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!! 🙂
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
- 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.
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe adapted from my fab godmother The Italian Dish 🙂
I am so excited you are making one of my recipes and I would love to see how it turns out. Make sure to share it on instagram and tag me @whatsgabycookin so I can see your masterpiece!
I am sooo making these! Adorbs! About how many mini mason jars do you think? 8?
12!!
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.
12 jars!! I havent done it in a springform pan so I don’t know what the size/time would be – sorry!! xx
Hi, I bake cheese cakes for a living. Although the recipe is different from mine, I would start with a 9/10 in springform pan. Be sure to take a sheet of parchment paper and cover the bottom ( a little tricky to do. I use a piece of tape to hold it together) place the bottom of the pan click in place make sure that it’s in the groove. Remove the tape and fold the edges up around the side of the pan. Use a generous piece of heavy duty aluminum foil. Dull side out starting where the fastener is cover the outside of the completely tucking in under the rim of the pan. Press the foil tightly around the pan. After you beat the batter let it rest for 10 minutes before pouring it into the pan.
Fill pan just below the two dots (holds the fastener in place)
350 degrees 45 minutes (gas) 40 minutes (electric) increase temperature to 415 bake for 15 minutes. Turn off oven, crack the door open cool for 1 hour. Take out of oven cool for about 15-30 minutes on the counter. Place cake in the refrigerator for 24 hours. Remove from pan. ENJOY!!!
I will be makeing this do you have more dessert in a jar recipe
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?
they won’t break!! pinkie promise 🙂
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
they are in fact 8 ounces 🙂
Thank you, I may half the recipe and use the jars I have.
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
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.
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?
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!!
Thank you. In addition to the plastic wrap, Do I also add the original cover?
yes! on top of the plastic wrap
can you please leave the link for where you get these jars from
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?
wide mouth!!
These were FANTASTIC!!!!! I added my own toppings and it turned out great. Truly awesome and simple recipe….thanks!!!!
How long can they stay out of the refrigerator
8 hours!!
Have you tried the strawberry shortcake cheesecake in these jar.
Can they be sealed with the tops ???
after baking – YES~!
If I make 120 of these for a Thursday evening wedding, how far in advance ( without freezing) can they be made?
I’d say no more than 2 days
I made these this weekend for a July 4th BBQ. I followed the recipe exactly and they turned out great. Everyone loved them. The red strawberries matched the theme perfectly. If I had thought about it in advance I would have bought some ribbon to tie around them after they cooled.
Hi just wondering How long can I keep them in the freezer. Also if I make them in 4oz jars how long do I need to bake them. Thanks.
Hi Gaby!
I hope you’re still seeing these comments… I made these for my daughter’s first birthday, and they were HEAVEN! Best cheesecakes I’ve ever made.
I’d really like to make this as one whole cheesecake. Have you tried it? How do you modify the Bake time to allow for the regular springform pan?
Thanks!!
Thanks Laura!! I haven’t done this specific one as a whole cheesecake but I should!
Made these last year and besides being the cutest things, they were perfectly fabulous. So creamy and just the right lemon flavor. The crust is tender but firm. I froze some very successfuly. Thanks for a great recipe!
These look heavenly. Need to make them ASAP! Where did you get your jars? Thank you!
amazon!!
these will be perfect for our baby shower/blueberry picking/bar-b-q this summer!!!!!!!
Um, Simplicity and perfection. I can’t wait!!!
Yes to mini everything! These are so cute and SO ARE YOU! Love love love these photos of you!
So cute!
I don’t think I could eat just one 🙁
YOU BABE!!!!
These are so fun in the mini mason jars!!
Always a fun dessert!
I made these for a baby-que and they were a hit. The cheesecake is delicious. I made the cheesecake portion (in the same wide mouth jars) two days in advance and added the topping one day before the event. I heated some quartered strawberries with sugar and corn starch to give it a thicker sauce. Will definitely make these again and experiment with crusts and toppings. Thanks for this great recipe!
I totally nailed this! First time ever making anything cheesecake and it was perfect on so many levels♡♡♡ thank you so much!