Tuesday Temptations: Solo Cheesecakes in a Jar

3 months ago

A no-bake version of cheesecakes — a dessert that is portable and always pleases!

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Solo Cheesecakes in a Jar

Makes 8 servings

2 cups Crushed graham crackers (1-200 g. pack crushed honey grahams)

1/4 cup Sugar

1/4 cup Melted butter


1 cup Heavy cream

1/4 cup Powdered sugar

3 cups Cream cheese (3 bars of 227 g.)

1/4 cup Condensed milk

1 tsp Vanilla extract


1 can Fruit pie filling such as blueberry, cherry or strawberry

Equipment needed:

8 mason jars


  1. Prepare graham cracker crust by combining crushed grahams and sugar in a mixing bowl.  Drizzle melted butter over the crumbs and mix gently with a spoon until evenly moistened. 
  2. Divide the crumb mixture into 8 mason jars.  Press down with a small scoop or any instrument with a long handle and flat bottom.  Set aside.
  3. Make cream cheese filling.  In a mixer bowl, whip heavy cream and powdered sugar with a whisk attachment until stiff, about 3 minutes.  Set aside.
  4. In another mixer bowl, place cream cheese and whip using a paddle attachment until soft and creamy.  Pour in condensed milk and vanilla.  Mix again until well blended.
  5. Fold whipped cream into the cream cheese mixture and mix gently until well blended.  Use a small cup to pour thick cream cheese filling into each jar until about 3/4 full.  Leave space for the fruit topping.  At this point, you may screw the caps on the jars and refrigerate for a few hours. 
  6. Just before serving or giving away, spoon fruit filling over the cream cheese mixture.  Screw caps on and refrigerate until ready to serve.
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