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Creamy Mini Lemon Cheesecakes in Mason Jars

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These creamy mini lemon cheesecakes in mason jars are a quick, easy, and crowd-pleasing dessert featuring a crisp graham cracker crust and a smooth, tangy lemon filling. Perfect for parties or casual get-togethers, they are charming, portable, and delicious.

Ingredients

Scale
  • 1 cup graham cracker crumbs (about 100g)
  • 2 tablespoons granulated sugar
  • 4 tablespoons unsalted butter, melted (about 56g)
  • 16 ounces (450g) cream cheese, softened
  • 2/3 cup granulated sugar
  • 2 large eggs, room temperature
  • 1/4 cup sour cream (about 60ml)
  • 2 tablespoons all-purpose flour
  • Juice and zest of 2 medium lemons
  • 1 teaspoon pure vanilla extract
  • Fresh berries (optional, for topping)
  • Whipped cream or powdered sugar (optional, for topping)

Instructions

  1. Preheat your oven to 325°F (160°C). Place your mason jars on a baking sheet for stability during baking.
  2. In a bowl, mix together graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Divide the crust evenly among the jars, pressing firmly into the bottom (about 2 tablespoons per jar).
  3. Bake the crust for 8 minutes. Remove from the oven and set aside to cool slightly.
  4. In a large bowl, beat the softened cream cheese with a hand or stand mixer on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides to avoid lumps.
  5. Add sugar and beat again until well combined and slightly fluffy, about 1-2 minutes.
  6. Mix in eggs one at a time, beating gently after each addition to keep air bubbles minimal.
  7. Add sour cream, flour, lemon zest, lemon juice, and vanilla extract. Beat on low speed just until combined.
  8. Pour the filling evenly into each jar, filling about 3/4 full.
  9. Set up a water bath by carefully pouring hot water into the baking sheet until it reaches halfway up the sides of the jars.
  10. Bake for 25-30 minutes, or until the edges are set but the centers still jiggle slightly when you gently shake the pan.
  11. Remove the jars from the water bath and cool to room temperature on a wire rack.
  12. Refrigerate at least 4 hours or overnight.
  13. Before serving, add fresh berries or whipped cream on top, or dust with powdered sugar.

Notes

Use softened cream cheese for a smooth batter. Avoid overmixing eggs to prevent cracks. Use a water bath to keep cheesecakes moist and crack-free. Press crust firmly to avoid crumbling. Chill cheesecakes overnight for best texture. Smaller jars may require less baking time. Can substitute gluten-free crumbs or dairy-free alternatives as needed.

Nutrition

Keywords: mini lemon cheesecakes, mason jar desserts, lemon cheesecake, easy cheesecake recipe, party desserts, creamy lemon dessert

Find it online: https://tessierecipes.com/creamy-mini-lemon-cheesecakes-in-mason-jars-easy-recipe-for-perfect-dessert/