Prep Time: 30 minutes Cook Time: 0 minutes Total Time: 30 minutes Yield: 6 8-ounce jars or 10 6-ounce jars
Description
This jar dessert recipe combines a 2 ingredient graham cracker crust with an easy no-bake cheesecake filling. For best results, read through the recipe and watch the video tutorial above before beginning. See blog post for cheesecake filling flavors and see recipe notes or blog post for topping and garnish suggestions.
Ingredients
- 2 Tablespoons (30g) unsalted butter, melted
- 1 cup (100g) graham cracker crumbs (about 8 graham crackers)
- 1 cup (240ml) heavy cream or heavy whipping cream, cold
- one 8-ounce block (224g) full-fat cream cheese, softened to room temperature
- 1/3 cup (65g) granulated sugar
- 2 Tablespoons (30g) sour cream, at room temperature
- 1 teaspoon lemon juice
- 1/2 teaspoon pure vanilla extract
- toppings & garnishes (see note)
Instructions
- Have your jars ready to go and lined up. This recipe yields about 6 8 ounce jars or 10 6 ounce jars.
- Crust: Melt the butter in the microwave in a medium heat-proof bowl or use the stove. Stir in the graham cracker crumbs. The mixture will resemble wet sand. Spoon a generous spoonful into each jar, about 2 Tablespoons into the 8 ounce jars and 1 and 1/2 Tablespoons into the 6 ounce jars. If there’s any crust leftover, sprinkle into the jars to use up or discard. Set jars aside.
- Filling: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 3-4 minutes. Set aside.
- Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese, sugar, sour cream, lemon juice, and vanilla extract together on medium-high speed until smooth and creamy. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.
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