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Cheesecake in a Jar

This Cheesecake in a Jar is SO EASY and irresistibly creamy! Perfectly layered with fresh berries, it's a portable dessert that's ideal for any occasion.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Keyword: Cheesecake, Dessert, Easy, Portable, Quick
Servings: 6 servings

Ingredients

  • 1/2 cup plus 2 tablespoons granulated sugar to balance the tang of the cream cheese
  • 1 whole lemon zest zest of one lemon
  • 16 oz cream cheese 2 packages, room temperature
  • 2 large eggs room temperature
  • 1/2 cup heavy cream
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh berries for topping

Instructions

  • Gather all your ingredients and let the cream cheese and eggs come to room temperature to ensure a smooth batter without lumps.
  • In a large mixing bowl, beat the room temperature cream cheese with a hand mixer until smooth. Gradually add in the granulated sugar and lemon zest, mixing until well combined.
  • Add the eggs one at a time, mixing on low speed until just incorporated. Be careful not to overmix to avoid air bubbles and cracks.
  • Gently fold in the heavy cream and vanilla extract until the mixture is creamy and smooth.
  • Preheat your oven to 325°F (160°C). Place your jars in a baking dish. Pour the cheesecake batter into each jar, filling them about two-thirds full to allow for rising during baking.
  • Carefully fill the baking dish with hot water until it reaches halfway up the sides of the jars. Bake for 25-30 minutes, or until the centers are just set.
  • Remove the jars from the water bath and allow them to cool to room temperature. Then refrigerate for at least 4 hours or overnight for best results.
  • Before serving, top each cheesecake jar with a handful of fresh berries for a burst of flavor and color.

Equipment

  • Mixing Bowls
  • Hand Mixer or Stand Mixer
  • Measuring Cups and Spoons
  • Jar Containers
  • Baking Dish

Notes

  • Use room temperature cream cheese and eggs to ensure a smooth, lump-free filling.
  • Be gentle when mixing and avoid overmixing to prevent cracked cheesecake tops.
  • Store cheesecake jars in the refrigerator for up to one week; add fresh berries just before serving.
  • Try seasonal berry variations or add pumpkin puree and spices for a fall twist.
  • You can freeze cheesecake jars without berries for up to two months; thaw in refrigerator before serving.