Resolutions be darned, these mini cheesecakes-in-a-jar are way too cute to pass up (c’mon, they’re just a few bites!) Spotted in the latest issue of Living, they can be baked ahead of time so they’ll be read to pass out to party guests or tote with you to a potluck. Bonus points for the fact that they’re packaged in my favorite little Weck jars. Don’t forget the spoons! Keep reading for the recipe… 

Mini Cheesecake Jars

  • 8 oz cream cheese, room temp
  • 1/2 cup sugar
  • 3 large eggs, room temp
  • 4 oz sour cream
  • 1 tbsp fresh lemon juice
  • salt
  • 1/2 cup plus 1 tbsp fruit preserves
  • 1/2 cup finely ground graham crackers
  • 1 1/2 tbsp unsalted butter, melted
  1. Preheat oven to 325. Make the cheesecakes: beat cream cheese with mixer on medium speed until smooth. Add sugar. Beat on medium speed for 3 minutes more. Reduce speed to low. Add eggs, 1 at a time, beating well after each addition. Raise speed to medium. Add sour cream, lemon juice, and 1/4 tsp salt. Beat for 3 minutes.
  2. Divide batter among six 6-oz jars, filling each 2/3 full. Transfer jars to deep baking dish; add enough boiling water to dish to reach halfway up the sides of the jars. Cover dish with foil; cut 8 slits into top to vent. Bake until set in center, about 25 minutes. Let cool. Refrigerate overnight to set.
  3. Meanwhile, make the graham topping: stir together graham cracker crumbs and butter. Bake on a parchment-lined baking sheet for 10 minutes. Let cool.
  4. Top each cheesecake with 1 tbsp plus 1 1/2 tsp preserves. Divide graham topping among jars (about 1 heaping tbsp each.)

*make ahead: cakes can be refrigerated for up to 4 days. Top with preserves and graham topping just before serving.

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Chanel Dror