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–+ servings
Finished new york cheesecake jar topped with whipped cream and strawberry. Next to red ribbon decorated closed cheesecake jar and bowl of strawberries and utensils in background.
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5 from 1 vote

New York Cheesecake In Jars

All the flavors of a classic New York Cheesecake baked in individual mini mason jars. Perfect single serve dessert and perfect edible gift idea for all occasions. 
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Servings: 4

Equipment

  • 4 4oz Glass Canning Mason Jars
  • Mixing Bowls
  • Whisk
  • Rubber spatula
  • Spoon
  • Rolling Pin or Mallet
  • Plastic Zip Bag
  • Measuring Cups and Spoons
  • Kettle or Pot to boil water
  • 8x8 square metal baking pan
  • Kitchen Towels
  • Oven Mitts or Gloves 

Ingredients

Crust

  • ⅓ cup Shortbread Cookie Crumbs
  • 1 teaspoon Sugar
  • 2 teaspoon Butter, Softened or Melted

Cream Cheese Filling

  • 1 8oz Brick of Cream Cheese, Softened & Room Temp
  • ¼ cup Sugar
  • 2 tablespoon Sour Cream, Room Temperature
  • 2 tablespoon Heavy Cream, Room Temperature
  • 1 Medium Egg, Room Temperature
  • 1 teaspoon Cornstarch
  • ½ teaspoon Vanilla Extract
  • ½ teaspoon Lemon Juice, Freshly Squeezed

Instructions

Crust

  • In a small bowl add your crushed or crumbled shortbread crumbs, sugar, and butter. Mix well.
  • Place about a tablespoon of your crust mixture evenly into your mini mason jars. Set aside.

Cream Cheese Filling

  • In another mixing bowl add softened cream cheese, sugar, cornstarch, and egg. Mix well with whisk trying not to overmix or incorporate too much air into the mixture. 
  • Add the sour cream, heavy cream, lemon juice, and vanilla. Mix with whisk or fold with a rubber spatula. 

Assemble & Bake

  • Using a ⅓ measuring cup, pour the cream cheese filling into your prepared mini mason jars. 
  • Place a kitchen towel on your counter. Try to remove air bubbles from the filling by lightly tapping them on your kitchen towel. 
  • Preheat oven to 325 degrees Fahrenheit. 
  • Pour your hot water into your metal baking dish about a third way up about 1-2 inches.
  • Carefully place your filled mini mason jars into the hot water bath. Place into the oven.
  • Bake for 28-35 minutes.
  • Remove from oven and water bath.
  • Fully cool your mini mason jar cheesecakes for about an hour. 
  • Place your storage lids on the mason jars and refrigerate for 4 hours or overnight is best.
  • Serve chilled. You can also serve it with your favorite toppings.