Individual Cheesecakes In Jars Recipe

Name: Individual Cheesecakes In Jars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CRUST:; 1-1/4 cup Crushed Chocolate Chip Cookies; 1 Tablespoon Granulated White Sugar; 1 pinch Salt; FOR THE CHEESECAKE FILLING:; 16 ounces, weight Cream Cheese (full Fat); 1 pinch Salt; 2/3 cups Granulated White Sugar; 2 pieces Large Eggs; 1 teaspoon Vanilla Extract; 1/2 cups Sour Cream; 1 teaspoon Lemon Zest

Servings: persons

FOR THE CRUST:
1-1/4 cup Crushed Chocolate Chip Cookies
1 Tablespoon Granulated White Sugar
1 pinch Salt
FOR THE CHEESECAKE FILLING:
16 ounces, weight Cream Cheese (full Fat)
1 pinch Salt
2/3 cups Granulated White Sugar
2 pieces Large Eggs
1 teaspoon Vanilla Extract
1/2 cups Sour Cream
1 teaspoon Lemon Zest

1
Preheat oven to 325u00b0F.
2
Make sure the jars you use are oven safe, the number of servings will depend how big the jar you will be using. Have your ingredients at room temperature.
3
The cheesecakes will be baked in a water bath; make sure to have a pan that will fit the jars you will be using and has enough depth to hold the boiled water. Boil water for the water bath.
4
Start mixing all the ingredients for the crust in a bowl. Once done, equally distribute the mixture among the jars. Press down firmly. Set aside.
5
For the cheesecake filling, beat (with a mixer at low speed) cream cheese, salt and sugar until smooth. Add eggs one at a time, making sure to scrape the sides and bottom of the bowl. Add vanilla, sour cream and lemon zest, continue to beat at low speed until incorporated.
6
Distribute cheesecake filling among the jars. Place jars in the pan. You will be filling the pan with boiling water halfway up. I usually fill the pan with water once I've laid it on the rack in the oven, this way I don't spill any water.
7
Bake for about 25-30 minutes, with the sides of the cheesecake firm and centre still wobbles a little. (Cracked cheesecakes happen when over-baked or oven temperature is too high.)
8
Cool completely and refrigerate. I prefer refrigerating the cheesecakes overnight. But if you must, wait for about 2 hours. You can garnish with fresh fruit, chocolate or caramel.

801

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: FOR THE CRUST:, 1-1/4 cup Crushed Chocolate Chip Cookies, 1 Tablespoon Granulated White Sugar, 1 pinch Salt, and more.

Yes, Individual Cheesecakes In Jars falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Individual Cheesecakes In Jars

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions