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
These little mini mason jars filled to the brim with Strawberry Cheesecake are majorly delish!
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
- ¾ cup sugar
- 4 eggs room temperature
- 1 cup sour cream
- 1 teaspoon vanilla extract I used ¼ 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 ¾ 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 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.
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.
Notes
I highly recommend using full-fat cream cheese for the best texture. However, you may use reduced fat for half of it if desired.
Nutrition Information
Calories: 582kcal | Carbohydrates: 41g | Protein: 9g | Fat: 44g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 173mg | Sodium: 420mg | Potassium: 302mg | Fiber: 2g | Sugar: 30g | Vitamin A: 1602IU | Vitamin C: 47mg | Calcium: 134mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe adapted from my fab godmother The Italian Dish 🙂
I am going to make these for my daughter's baby shower as party favors with special tag and pink ribbon. She LOVES cheesecake and these would be adorable to send home with everyone.
I totally nailed this! First time ever making anything cheesecake and it was perfect on so many levels♡♡♡ thank you so much!
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!
Always a fun dessert!
These are so fun in the mini mason jars!!
YOU BABE!!!!
I don't think I could eat just one 🙁
So cute!
Yes to mini everything! These are so cute and SO ARE YOU! Love love love these photos of you!
Um, Simplicity and perfection. I can't wait!!!
these will be perfect for our baby shower/blueberry picking/bar-b-q this summer!!!!!!!
These look heavenly. Need to make them ASAP! Where did you get your jars? Thank you!
amazon!!
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!
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!
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.