Cheesecakes in Jars
Jan. 20th, 2018 07:36 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
charisstomahttps://meladycooks.com/category/in-jars/
Vanilla Cheesecake in Jars
https://meladycooks.com/2015/01/18/vanilla-cheesecake-in-jars/#more-10008
Topped with some blueberry sauce. Put some frozen blueberries in a saucepan with a little sugar and simmered them until they thickened somewhat. Chill them until ready for cheesecake dessert.
The contrast of the slightly tart vanilla cheesecake with the sweet blueberry topping hits the right balance.
Makes about 20 1/2 pint jars of cheesecake
Ingredients
3/4 cups graham crumbs
3 tablespoons butter; melted
2 tablespoons sugar
16 ounces cream cheese; room temp
1 cup sugar
2 teaspoons vanilla
2 eggs
1/2 cup sour cream
Instructions
1. Preheat oven to 350°F.
2. Melt butter and stir in graham crumbs and sugar. Drop by tablespoons into half pint mason jars. I used about 20; it will vary depending on how full you make them.
3. In a stand mixer or with a hand held electric mixer, beat the cream cheese and sugar until creamy and well mixed. Add rest of ingredients and mix until fluffy and smooth. Pour into jars to 1/2″ from the top.
4. Place jars on a sheet pan and bake for 20-25 minutes. The center will be slightly raised and the edge will be very lightly browned. Cool on a rack until room temp, then refrigerate. When they have chilled, in 2 or 3 hours, screw on the lids and refrigerate until served.
5. May be topped with a fruit topping, a chocolate or caramel sauce, crumbled cookies or chopped candy bars, etc. Be creative!
Key Lime Pie Cheesecake in Jars
https://meladycooks.com/2017/07/24/key-lime-pie-cheesecake/#more-17552
Servings: 14 jars
Ingredients
3/4 cup graham crumbs
3 tablespoons butter; melted
2 tablespoons sugar
24 oz cream cheese; room temp
1 cup sugar
1 teaspoon vanilla
6 tablespoons key lime juice
3 large eggs; room temp, slightly beaten
2 tablespoons sour cream
Whipped topping for garnish (optional)
Instructions
1.Preheat oven to 350°F.
2. In a bowl mix graham crumbs, melted butter and sugar. Scoop into 14 half pint jars. Press crumbs down lightly to form a crust using a tart tamper or shot glass. Place jars on a baking sheet.
3. In a large bowl or standing mixer beat cream cheese, sugar, vanilla and key lime juice until light and fluffy. Beat in eggs and sour cream until well mixed.
4. Scoop key lime filling into jars with a cookie scoop.
5. Place sheet pan in oven and bake for 20 minutes, or until cheesecakes are mounded up in the middle. Turn oven off and prop door open about a foot. Let cool to room temp.
6. Cover and refrigerate.
7. Can be served with whipped topping (optional)
Chocolate Cheesecake in Jars
https://meladycooks.com/2014/01/31/chocolate-cheesecake-in-jars/#more-6080
Makes 18 jars of cheesecake
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup margarine
16 oz cream cheese
2/3 cups sugar
2 tsp vanilla extract
2 large eggs
2 cups milk chocolate chips (1 bag- I suggest Ghirardelli or Guittard)
½ cup evaporated milk
Instructions
1. Preheat oven to 350°F.
2. Melt margarine and mix with graham crumbs and 1/4 c sugar. Scoop into 18 4 ounce jelly jars and press flat with a tart tamper or shot glass.
3. Melt chocolate chips in evaporated milk, stirring constantly. Cool.
4. Beat cream cheese, sugar, and vanilla with electric mixer until smooth. Beat in eggs, one at a time. Beat in chocolate mixture.
5. Scoop into jelly jars with a large cookie scoop, using all of the cheesecake batter.
6. Bake at 350°F until center is set and puffy, about 20 minutes. Shut off oven, leave door open a crack and let jars set for 20 minutes.
7. Remove to rack and cool for another hour. Put lids on jars and refrigerate at least overnight.
Vanilla Cheesecake in Jars
https://meladycooks.com/2015/01/18/vanilla-cheesecake-in-jars/#more-10008
Topped with some blueberry sauce. Put some frozen blueberries in a saucepan with a little sugar and simmered them until they thickened somewhat. Chill them until ready for cheesecake dessert.
The contrast of the slightly tart vanilla cheesecake with the sweet blueberry topping hits the right balance.
Makes about 20 1/2 pint jars of cheesecake
Ingredients
3/4 cups graham crumbs
3 tablespoons butter; melted
2 tablespoons sugar
16 ounces cream cheese; room temp
1 cup sugar
2 teaspoons vanilla
2 eggs
1/2 cup sour cream
Instructions
1. Preheat oven to 350°F.
2. Melt butter and stir in graham crumbs and sugar. Drop by tablespoons into half pint mason jars. I used about 20; it will vary depending on how full you make them.
3. In a stand mixer or with a hand held electric mixer, beat the cream cheese and sugar until creamy and well mixed. Add rest of ingredients and mix until fluffy and smooth. Pour into jars to 1/2″ from the top.
4. Place jars on a sheet pan and bake for 20-25 minutes. The center will be slightly raised and the edge will be very lightly browned. Cool on a rack until room temp, then refrigerate. When they have chilled, in 2 or 3 hours, screw on the lids and refrigerate until served.
5. May be topped with a fruit topping, a chocolate or caramel sauce, crumbled cookies or chopped candy bars, etc. Be creative!
Key Lime Pie Cheesecake in Jars
https://meladycooks.com/2017/07/24/key-lime-pie-cheesecake/#more-17552
Servings: 14 jars
Ingredients
3/4 cup graham crumbs
3 tablespoons butter; melted
2 tablespoons sugar
24 oz cream cheese; room temp
1 cup sugar
1 teaspoon vanilla
6 tablespoons key lime juice
3 large eggs; room temp, slightly beaten
2 tablespoons sour cream
Whipped topping for garnish (optional)
Instructions
1.Preheat oven to 350°F.
2. In a bowl mix graham crumbs, melted butter and sugar. Scoop into 14 half pint jars. Press crumbs down lightly to form a crust using a tart tamper or shot glass. Place jars on a baking sheet.
3. In a large bowl or standing mixer beat cream cheese, sugar, vanilla and key lime juice until light and fluffy. Beat in eggs and sour cream until well mixed.
4. Scoop key lime filling into jars with a cookie scoop.
5. Place sheet pan in oven and bake for 20 minutes, or until cheesecakes are mounded up in the middle. Turn oven off and prop door open about a foot. Let cool to room temp.
6. Cover and refrigerate.
7. Can be served with whipped topping (optional)
Chocolate Cheesecake in Jars
https://meladycooks.com/2014/01/31/chocolate-cheesecake-in-jars/#more-6080
Makes 18 jars of cheesecake
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup margarine
16 oz cream cheese
2/3 cups sugar
2 tsp vanilla extract
2 large eggs
2 cups milk chocolate chips (1 bag- I suggest Ghirardelli or Guittard)
½ cup evaporated milk
Instructions
1. Preheat oven to 350°F.
2. Melt margarine and mix with graham crumbs and 1/4 c sugar. Scoop into 18 4 ounce jelly jars and press flat with a tart tamper or shot glass.
3. Melt chocolate chips in evaporated milk, stirring constantly. Cool.
4. Beat cream cheese, sugar, and vanilla with electric mixer until smooth. Beat in eggs, one at a time. Beat in chocolate mixture.
5. Scoop into jelly jars with a large cookie scoop, using all of the cheesecake batter.
6. Bake at 350°F until center is set and puffy, about 20 minutes. Shut off oven, leave door open a crack and let jars set for 20 minutes.
7. Remove to rack and cool for another hour. Put lids on jars and refrigerate at least overnight.
