Mini Mason Jar Strawberry Cheesecakes
Total Time
50 minutes
Prep Time
20 minutes
Cook Time
30 minutes
Rating
5 out of 5 stars
(3)
Ingredients
12 servings
- 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
- 2 pints of fresh strawberries (quartered)
- ¼ cup white sugar
- ½ cup heavy cream (whipped)
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Preparation
Step 1
Preheat your oven to 325 degrees F.
Step 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.
Step 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.
Step 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.
Step 5
For the topping:
Step 6
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.
Step 7
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