For our anniversary my mother gave my husband and I a beautiful basket filled with treats.
A date basket, if you will.
There was a beautiful candle, a pretty vintage keepsake linen, raspberry chocolate coffee and the most adorable floral napkins. Adorable, right? If that wasn’t good enough, she also lovingly made the most delicious individually jarred cheesecakes that my sweet tooth had ever indulged in.
Be still my cheesecake loving heart.
There is nothing I love more then cheesecake, then NOT having to share my cheesecake with someone.
So, having my own little jar full of fruity creamy goodness was the best gift ever.
There was no hiding in the bathroom so I wouldn’t have to share my piece of dessert with others, it was individually sized just for me.
After enjoying it so much, I knew this would be a recipe I would want to recreate and pass along to friends on special occasions, so I got right to making some more.
For two 14 ounce jars you will need:
2/3 cup crumbs of choice (graham cracker, chocolate wafers,
8 ounces cream
1/3 cup granulated
1/3 cup Greek yogurt
1 teaspoon vanilla
Fruit topping of choice
My Mom used Carlas recipe, but I changed hers up a bit to add some more protein to it.
Being a vegetarian, I am always looking for ways to squeeze in more protein. By doing so, I even tried to convince myself that my version is “healthier”.
Hopefully my hips got the memo.
Here is my easy, fool proof way of making Baked Cheesecake in a jar, some time saving tips, and some good precautions to take:
- Preheat your oven to 325F, oven temperatures may vary,
but this is what I used for mine. Clean your jars and remove any
plastic rings or seals. Place your baking dish that is half
full of water into your oven to heat up while you mix your ingredients together. If you don’t want to wait, feel free to use boiling water from a kettle.
- While you are waiting for your pan and water to heat
up, mix together your 2 tablespoons of butter, and 2/3 cup of graham
cracker crumbs. I didn’t have crumbs so I pulsed some wafers in my
blender until they became the texture I wanted. Easy peasy.
- Split your crumb mixture in half and press firmly down into your two jars.
- In a large mixing bowl, or right in your blender like I
did, mix together your package of softened cream cheese, your 1/3 cup
of sugar, 1 egg, and 1/3 cup of plain unsweetened Greek yogurt and 1
teaspoon of vanilla.
- Spoon your cream cheese layer into your jars.
- Place your jars in your pan and make sure the jars are half covered in the hot water. Bake for 20-25 minutes. Ovens temps vary. The middle of your jars should almost be set when they are done. Remove your jars, (Careful they are hot! Make sure to use appropriate oven mitts and be careful not to dip them into your hot water! Then remove your pan of water; careful not to spill. Dispose of your hot water carefully as well.) Your hands are too pretty to hurt.
- Use a filling of your choice to layer on top of your cream cheese layer. I used a jar of raspberry pie filling that was sweet and tart and Awwww-mazing.
- Be sure to let your jars cool before chilling them in your fridge for three hours. (Do not place hot jars directly on your cold glass refrigerator shelves.) This could potentially break them, and if that happens you will need to bake more of these to present to your husband before he discovers the mishap. 😉
Once these babies are cooled down, get ready to dig in to your own little jar of heaven.
Raspberries and cream cheese have never tasted so delicious.
You might think of doubling this recipe too
like I did, because two jars is not that much for one person.
Happy baking friends! Let me know what kinds of toppings you use for your cheesecakes, I might need to try every single variation of this dessert. 😉