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Mini Mason Jar Strawberry Cheesecakes
Author: Gaby Dalkin
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.