EASY MINI CHEESECAKES IN A JAR

I’m getting the itch to start decorating for Christmas. Just can’t help myself, when you go to the stores and all the trees and decor is out. Shameless, I know. Actually, it has been a tradition to start getting the trees out on Halloween night while eating pizza and passing out candy. I do put up more than one tree and like to put them up and fluffed before I get the rest of the decor out. So…looks like I will be starting pretty soon!

Make these Easy Mini Cheesecakes in a Jar in no time at all. The flavor combinations are endless. Enjoy making your own favorite flavors! I have been making these for years and they are perfect for parties or when you are trying to make sure you don’t over indulge, but is that really possible when it comes to cheesecake?! I used a graham cracker crust here, but cookies make a great crust. You can pulse them in a food processor or blender, add 4 tablespoons of melted butter and a tablespoon of sugar. Press into the bottom of your cups before filling. Or just drop a whole cookie in the bottom. See, I told you it was easy!

What kind of cookies make a good crust?

gingersnaps
vanilla wafers
oreos
biscoff
shortbread
just to name a few…

When I first started making these I used foil cupcake liners, but found that they lasted longer in these little glass jars with lids. You can put toppings on them ahead of time or even make a “toppings bar” and let your guests get creative.

What are some topping ideas?

whipped cream
cherries
caramel
any chocolate
crushed candy
fruits (fresh or canned)
crushed cookies that you used for the crust

These will last for a week in the refrigerator. You can even freeze them! Just let them thaw out for a few hours in the refrigerator. I wouldn’t top them if you plan on freezing them until later. Here are some really cute jars and cupcake liners that you could use to make these in.

Have fun with different combinations! Drop me a comment and let me know what your favorite flavor cheesecake is. My brain is on overload now…add some pumpkin filling and a dash of cinnamon to the filling before baking for Pumpkin Cheesecake…how about a teaspoon of peppermint extract in the filling with a chocolate cookie crust, then top with whipped cream and some crushed peppermints. See, it’s never ending!

Have a wonderful weekend and I’ll see you back here on Monday. I will be sharing some of my favorite movies!

You can also find me on Instagram, Facebook & Pinterest. Make sure and never miss a post…join here!

This post contains affiliate links, which means should you purchase something from clicking the links I will receive a commission. This helps to support my blog and keep doing the things I love and provide you with fun, free material. All opinions are my own.

Print Recipe

5 from 2 votes

Easy Mini Cheesecakes in a Jar

Course: Dessert

Keyword: Cheesecake

Servings: 12 mini cheesecakes

Ingredients

12 cookies 1 sleeve graham crackers
2 8 ounce package softened cream cheese
1/2 cup sugar
1 tsp. vanilla
1 egg

Instructions

Place 1 cookie in bottom of your muffin tin or glass jar. (OR crushed cookies ie: 1 sleeve graham crackers, 4 tablespoons melted butter & 1 tablespoon sugar) When you pinch a bit of your mixture and it stays together you are golden...if it doesn't hold it's shape add 1 teaspoon melted butter at a time until it stays together.
Mix cream cheese, vanilla & sugar with mixer on medium speed until smooth.
Add egg and mix well.
Pour over your cookie crust, filling 3/4 full. (use all your filling evenly distributed)
Bake for 25 minutes at 325. If you are using glass jars, set them on a baking sheet. They will puff up during baking then collapse when cooling. Don't worry this is normal.
Remove from pan when cool. Chill and store in the refrigerator.
Top with your favorite cookies, candy, whipped cream, nuts & fruit. Enjoy!