Imagine biting into a creamy, dreamy dessert that’s perfectly portioned and bursting with fresh raspberry flavor. That’s exactly what you get with these Mini Raspberry Cheesecakes in Jars! They’re simple to make, look adorable, and are a guaranteed crowd-pleaser. Plus, individual servings mean no slicing needed, making them ideal for parties, picnics, or just a special treat for yourself.
Why You Will Love This Recipe
These Mini Raspberry Cheesecakes in Jars are more than just cute; they’re incredibly delicious and easy to make. The combination of the crunchy graham cracker crust, the smooth and tangy cheesecake filling, and the sweet-tart raspberry topping is simply irresistible. What sets this recipe apart is the no-bake cheesecake filling, which means you don’t have to worry about cracking or uneven baking. The individual jars make them perfect for portion control, easy to transport, and add a touch of rustic charm to any occasion. Whether you’re a seasoned baker or a complete beginner, you’ll find this recipe straightforward and rewarding. I have included a simple homemade raspberry sauce recipe too!
Ingredients
- For the Crust:
- 1 ½ cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- For the Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- ⅓ cup lemon juice
- 1 teaspoon vanilla extract
- For the Raspberry Topping:
* 12 ounces fresh raspberries
* ¼ cup granulated sugar
* 1 tablespoon lemon juice
* 1 teaspoon cornstarch
Step-by-Step Instructions
1. Prepare the Crust
In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix well until the crumbs are evenly moistened. Divide the mixture evenly among 6-8 small jars or glasses. Press the crumbs firmly into the bottom of each jar to create a compact crust. Don’t worry about making it perfect, just ensure it’s well-packed.
2. Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. This will take about 2-3 minutes. Gradually add the sweetened condensed milk, mixing until well combined. Stir in the lemon juice and vanilla extract until the filling is smooth and lump-free.
3. Assemble the Cheesecakes
Spoon the cheesecake filling evenly over the graham cracker crusts in each jar. Gently smooth the tops. Cover the jars with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the filling to set completely. You want the filling to be firm to the touch.
4. Prepare the Raspberry Topping
In a medium saucepan, combine the raspberries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring occasionally, until the raspberries break down and the sauce thickens slightly. This should take about 5-7 minutes. Remove from heat and let the raspberry topping cool completely.
5. Add the Topping and Serve
Once the raspberry topping has cooled, spoon it evenly over the chilled cheesecake filling in each jar. Garnish with a few fresh raspberries, if desired. Serve immediately or store in the refrigerator until ready to serve. The vibrant red color of the raspberry topping against the creamy white cheesecake is visually stunning!
Serving Suggestions
These delightful Mini Raspberry Cheesecakes in Jars are incredibly versatile when it comes to serving.
For a light and refreshing dessert, pair them with a scoop of vanilla ice cream or a dollop of whipped cream. The creamy texture complements the tangy cheesecake and sweet raspberry flavors perfectly.
To elevate the presentation, consider adding a sprinkle of chopped nuts, such as almonds or pecans, for added crunch and visual appeal. Fresh mint leaves also make a beautiful and aromatic garnish.
Mini Raspberry Cheesecakes in Jars are perfect for picnics, barbecues, potlucks, or any occasion where individual desserts are appreciated. They’re also a wonderful treat to make for holidays or special celebrations.
Storage and Reheating
These Mini Raspberry Cheesecakes in Jars are best stored in the refrigerator. Cover the jars tightly with plastic wrap or lids to prevent them from drying out or absorbing odors. They can be stored for up to 3-4 days.
Since these are no-bake cheesecakes, reheating isn’t necessary or recommended. Simply take them out of the refrigerator about 10-15 minutes before serving to allow them to soften slightly. Enjoy them chilled for the best flavor and texture.
Key Details
- Prep Time: 20 minutes
- Chill Time: 4 hours (or overnight)
- Cook Time: 5-7 minutes (for the raspberry topping)
- Total Time: 4 hours 25 minutes
- Servings: 6-8 jars
- Equipment: Mixing bowls, electric mixer, measuring cups and spoons, small jars or glasses, saucepan
Mini Raspberry Cheesecakes in Jars
Ingredients
- 1 ½ cups graham cracker crumbs
- 5 tablespoons unsalted butter melted
- 2 tablespoons granulated sugar
- 16 ounces cream cheese softened
- 1 14 ounce can sweetened condensed milk
- ⅓ cup lemon juice
- 1 teaspoon vanilla extract
- 12 ounces fresh raspberries
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
Instructions
- In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix well until the crumbs are evenly moistened. Divide the mixture evenly among 6-8 small jars or glasses. Press the crumbs firmly into the bottom of each jar to create a compact crust.
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the sweetened condensed milk, mixing until well combined. Stir in the lemon juice and vanilla extract until the filling is smooth and lump-free.
- Spoon the cheesecake filling evenly over the graham cracker crusts in each jar. Gently smooth the tops. Cover the jars with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the filling to set completely.
- In a medium saucepan, combine the raspberries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring occasionally, until the raspberries break down and the sauce thickens slightly. This should take about 5-7 minutes. Remove from heat and let the raspberry topping cool completely.
- Once the raspberry topping has cooled, spoon it evenly over the chilled cheesecake filling in each jar. Garnish with a few fresh raspberries, if desired. Serve immediately or store in the refrigerator until ready to serve.