Mason Jar Cheesecake  | Recipes

Mason Jar Cheesecake

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Prep Time:
Makes:6 servings


Crust Mixture

3/4 cup 175 mL graham cracker crumbs
1/2 cup 125 mL chopped pecans
1/3 cup 75 mL butter, melted
¼ cup 50 mL Sugar In The Raw® Natural Turbinado Sugar


1 pkg 8 oz/250g cream cheese, softened
1 can 300 mL Eagle Brand® Regular or Low Fat Sweetened Condensed Milk
1/3 cup 75 mL lemon juice
1 tsp 5 mL vanilla extract


  1. Crust: Combine ingredients for crust mixture. Set aside.
  2. Beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until well combined. Add lemon juice and vanilla. Mixture will thicken from the lemon juice.
  3. Assembly: Pack down 2 tbsp (30 mL) crust mixture on bottom of 6 mason jars or dessert glasses. Top with 3 tbsp (45 mL) cheese mixture, another 2 tbsp (30 mL) crust mixture, another 3 tbsp (45 mL) cheese mixture and sprinkle remaining crust mixture over the cheese cakes.
  4. Cover and refrigerate 3 hours.


  • Fold in ½ cup (125 mL) finely chopped chocolate into cheesecake before assembly.

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