Here’s a recipe to make miniature cheesecakes that can be stored together in the fridge and brought to work 1 at a time.
This recipe makes 12 half pint mason jar cheesecakes.
- 1 cups graham cracker crumbs – about 8 graham crackers crushed
- 1 tb sugar
- 4 tb melted butter
- 16 oz cream cheese, softened
- 1/3 cup sugar
- 2 eggs
- 1/2 cup sour cream or heavy whipping cream
- 1 tsp vanilla
- lemon zest (optional)
Preheat oven to 325 degrees F.
Coat jars in butter or non-stick spray.
Mix graham crumbs, 1 tb sugar and butter. Place a heaping spoonful of crumbs into each jar, tamping down with a wine cork.
Mix cream cheese and 1/3 cup of sugar until smooth. Add eggs, sour cream, vanilla and lemon while continuing to mix.
Fill each jar with about 1/3 cup filling – leaving some head space at the top.
Place jars in a casserole dish or baking dishes. It’s recommended that you fill these pans with hot water, similar to making creme brulee. This prevents the cream from burning in the oven.
Bake for 30 minutes.
Remove jars carefully and allow to cool.