If you’ve ever made a cheesecake, you know they can be a little bit tricky. Which is one of the reasons I love these Mason Jar Cheesecakes. They don’t require quite the precision of a regular cheesecake. Not to mention, they’re just so darn fun! And the flavor and texture of these little cheesecakes is just about perfect. My 15 year-old actually proclaimed this the best cheesecake he’s ever had.
This recipe is great if you need to serve a crowd, and it’s easily doubled to serve a really big crowd. You can top these little cheesecakes with just about anything you’d like. We like fresh berries and homemade whipped cream, but they’re even delicious plain. Just don’t skip the water bath! It helps keep the tops from cracking and gives your cheesecakes a wonderful, creamy texture.
Mason Jar Cheesecakes
- 3/4 cup graham cracker crumbs
- 1 tablespoon sugar
- 3 tablespoons butter, melted
- 2 (8 oz.) packages cream cheese, softened
- 1/2 cup sugar
- 2 eggs
- 1/2 cup sour cream
- 1/2 teaspoon vanilla
- 1 teaspoon lemon juice
- Preheat oven to 325 degrees. Lightly grease 10 small (4 oz.) Mason jars and place the jars in a 9x13 inch baking dish.
- In a small bowl, combine the graham cracker crumbs, one tablespoon sugar and melted butter and mix well. Divide the crumbs evenly between the jars and press down gently to form a crust.
- With an electric mixer, beat the cream cheese and 1/2 cup sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream, vanilla and lemon juice.
- Fill each jar about 3/4 full of the cream cheese filling, leaving about 1/4 inch at the top. Place the baking pan with the jars into the oven and carefully fill the pan with hot water about halfway up the jars.
- Bake for 30 minutes, or until the tops of the cheesecakes are just set and golden. Remove the jars from the water bath with tongs and place on wire rack to cool. Refrigerate for at least 3 hours before serving.