Mini Mason Jar Strawberry Cheesecakes are the individual dessert situation you need in your life right now, and honestly every dinner party, birthday celebration, holiday brunch, or random Tuesday from here on out. We are talking a buttery graham cracker crust pressed into the bottom of a little 8-ounce mason jar, topped with the creamiest, most luscious baked cheesecake filling you have ever tasted, finished with sugar-macerated fresh strawberries and a cloud of freshly whipped cream. If you are in a full-on strawberry moment right now, my Quick Strawberry Cake, my Strawberry Shortcake with Blueberries, and my Strawberries and Cream are all waiting for you and they are just as magical.
Mini Mason Jar Strawberry Cheesecakes at a Glance
- 🕒 Total Time: ~50 minutes (20 min prep + 30 min bake)
- 👪 Servings: 12 mini cheesecakes
- 🍰 Cuisine Type: American dessert / Entertaining
- 🧂 Flavor Profile: Rich, creamy cheesecake with buttery graham crust, bright lemon, sweet syrupy strawberries, and airy whipped cream
- 📖 Dietary Info: Vegetarian; contains dairy and gluten (adaptable)
- 📦 Storage Notes: Refrigerate until ready to serve; best within 2–3 days once assembled
- ⭐ Why You’ll Love It: Individually portioned cheesecakes that feel elevated but are surprisingly straightforward—perfect for entertaining and make-ahead desserts
Summarize and save this content on...
Why I Love This Recipe
Here is what makes this Mini Mason Jar Strawberry Cheesecakes recipe so special beyond how unbelievably cute they look: the water bath. I know that sounds like an extra step (which you know I am usually very opposed to), but baking these little jars in a roasting pan filled with hot water is what gives you that perfectly smooth, creamy cheesecake texture with zero cracks and zero rubbery edges.
The lemon zest in the filling is the secret move here too. It adds this subtle brightness that cuts through the richness of the cream cheese and makes the whole thing taste so much more vibrant and alive than your standard cheesecake. And because they are individually portioned, there is zero slicing, zero serving drama, and you can make them up to two days ahead and just pull them from the fridge when it is time for dessert.
They are the MVP of entertaining desserts, full stop. If you are building out a full dessert spread, these alongside my Cheesecake Cookie Bars and my 35 Summer Desserts roundup will give you more than enough inspiration to keep everyone very, very happy.
Jump to:
Ingredients
Substitutions & Swaps
🍪 Crust Options
- Graham crackers — classic base (recommended)
- Vanilla wafers — sweeter, softer crust
- Digestive biscuits — more European-style flavor
- Gluten-free graham crackers — easy GF swap
🧀 Filling Adjustments
- Full-fat cream cheese — best texture (recommended)
- Greek yogurt (partial swap) — tangier, slightly lighter
- Mascarpone blend — richer, softer cheesecake
🍓 Topping Variations
- Strawberries + sugar — classic macerated topping
- Mixed berries — more color and complexity
- Blueberry compote — deeper, jammy flavor
- Lemon curd — bright citrus contrast
- Chocolate drizzle — dessert-forward twist
🍶 Jar / Serving Options
- Mini mason jars — signature presentation
- Ramekins — easier baking alternative
- Muffin tin + liners — no jars required
- Small glasses — more modern plated look
How to Make Mini Mason Jar Strawberry Cheesecakes
Step 1: Blend the graham cracker crumbs, 2 tablespoons of sugar and melted butter in a bowl.
Step 2: Place about 2 tablespoon of the crumbs into each mason jar and press down to make the crust.
Step 3: In a large mixer bowl, mix the room temperature cream cheese with the ¾ cup of sugar until smooth.
Step 4: Add the eggs, one at a time, and mix well.
Step 5: Add the sour cream, vanilla and lemon zest and mix until well incorporated.
Step 6: Fill each mason jar with about ½ 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.
Step 7: Sprinkle the sugar on top of the strawberries and let sit for 30 minutes until a syrup forms.
Step 8: Arrange strawberries on top of each cheesecake. Refrigerate Mini Mason Jar Strawberry Cheesecakes until ready to serve and dollop with whipped cream on top.
💡Tips & Tricks
- Use room-temperature cream cheese. Prevents lumps and ensures a smooth filling.
- Full-fat cream cheese. I highly recommend it for the best texture. However, you may use reduced fat for half of it if desired.
- Don’t overmix after adding eggs. This keeps the texture creamy, not dense.
- Bake the Mini Mason Jar Strawberry Cheesecakes in a water bath. The hot water helps prevent cracking and keeps the texture silky.
- Let the strawberries macerate. Sugar draws out juices and creates a natural syrup.
- Chill before serving. These set up best after a full cool + chill cycle.
FAQ's
Can I make Mini Mason Jar Strawberry Cheesecakes ahead of time?
Yes, this is one of the great joys of this recipe. Make and bake the cheesecakes, top with the macerated strawberries, and refrigerate for up to 2 days. Add the whipped cream right before serving.
Can I use a different fruit topping for Mini Mason Jar Strawberry Cheesecakes?
Absolutely. These are incredible with macerated blueberries, raspberries, fresh peaches, or a mixed berry situation. Any fruit that you can toss with a little sugar and let sit to develop a syrup will work beautifully here.
Do I have to use a water bath?
For the best texture, yes. The water bath prevents the outside of the cheesecake from cooking faster than the inside, which is what causes cracking and an uneven, rubbery texture. It is a low-effort step that makes a huge difference.
What size mason jars should I use?
8-ounce mason jars are the sweet spot for individual portions. They give you a good crust-to-filling ratio and are the right size for a generous single serving. Wide-mouth jars are a little easier to fill and eat from.
How do I store leftovers?
Cover the jars with their lids or tightly with plastic wrap and refrigerate for up to 4 days. Add fresh whipped cream to each portion when you are ready to serve rather than storing with it already on top
Can I freeze these Mini Mason Jar Strawberry Cheesecakes?
Yes! Bake and cool the cheesecakes completely, then freeze without the strawberry topping. Thaw overnight in the refrigerator and add the macerated strawberries and whipped cream fresh before serving.
Mini Mason Jar Strawberry Cheesecakes
Ingredients
For the Crust
- 2 cups graham cracker crumbs from about 16 whole graham crackers, finely ground
- 2 tablespoons sugar
- 8 tablespoons butter melted
For the Cheesecake
- 32 ounces full-fat cream cheese at room temperature
- ¾ cup sugar
- 4 eggs room temperature
- 1 cup sour cream
- 2 teaspoons vanilla extract I used ¼ teaspoon vanilla paste
- zest of 1 lemon
Topping:
- 2 pints of fresh strawberries hulled and quartered
- ¼ cup white sugar
- ½ cup heavy cream whipped
Instructions
- Preheat the oven to 325 degrees F. Spray twelve 8-ounce mason jars generously with nonstick cooking spray, making sure to coat the bottoms thoroughly.
- In a medium bowl, stir together the graham cracker crumbs, sugar, and melted butter until the mixture is evenly moistened and holds together when pressed.
- Spoon about 2 tablespoons of the crust mixture into each jar and press firmly into the bottom to form an even, compact layer.
For the Cheesecake Filling
- In a large mixing bowl, beat the cream cheese and sugar together on medium speed until completely smooth with no lumps, scraping down the sides of the bowl as needed.
- Add the eggs one at a time, mixing on low speed after each addition just until combined. Do not over-mix
- Mix in the sour cream, vanilla, and lemon zest until fully incorporated and the batter is silky smooth
- Divide the filling evenly among the prepared jars, filling each about halfway to leave room for the toppings, about ½ cup per jar.
- Place the filled jars into a large roasting pan. Carefully pour hot water into the pan until it reaches about halfway up the sides of the jars. Transfer to the oven and bake for 30 minutes, until the edges are set and the centers have just a slight jiggle.
- Using tongs, carefully remove the jars from the water bath and place on a wire rack to cool completely to room temperature.
For the topping:
- In a medium bowl, toss the quartered strawberries with the sugar and let sit at room temperature for about 30 minutes, stirring once or twice, until a light syrup forms. Spoon the macerated strawberries and their syrup over the cooled cheesecakes. Refrigerate until fully chilled and ready to serve, at least 2 hours or up to 2 days.
- Just before serving, top each jar with a generous dollop of freshly whipped cream.
Notes
- Use room-temperature cream cheese. Prevents lumps and ensures a smooth filling.
- Full-fat cream cheese. I highly recommend it for the best texture. However, you may use reduced fat for half of it if desired.
- Don’t overmix after adding eggs. This keeps the texture creamy, not dense.
- Bake in a water bath. The hot water helps prevent cracking and keeps the texture silky.
- Let the strawberries macerate. Sugar draws out juices and creates a natural syrup.
- Chill before serving. These set up best after a full cool + chill cycle.
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe adapted from my fab godmother The Italian Dish 🙂
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.
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
Can they be sealed with the tops ???
after baking - YES~!
Have you tried the strawberry shortcake cheesecake in these jar.
How long can they stay out of the refrigerator
8 hours!!
These were FANTASTIC!!!!! I added my own toppings and it turned out great. Truly awesome and simple recipe....thanks!!!!
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!!
can you please leave the link for where you get these jars from
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
How long can they stay in the freezer. Is it too early to make these for the holidays
I'd say they last about 2-3 weeks in the freezer
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 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 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 will be makeing this do you have more dessert in a jar recipe
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 am sooo making these! Adorbs! About how many mini mason jars do you think? 8?
12!!
I was wondering if I could use the 4oz jars so I could get 24 out of a batch? I need to make around 50 all together..
you could!