Ingredients
Method
- In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined.
- Divide the graham cracker mixture evenly among 4 small jars (about 8 oz each). Press down firmly to form the crust layer.
- In a large bowl, beat softened cream cheese, powdered sugar, vanilla extract, and lemon juice until smooth and creamy. Slowly add heavy cream and continue to beat until the mixture is light and fluffy.
- Spoon or pipe the cheesecake filling over the crust in each jar, filling them almost to the top.
- Refrigerate the cheesecake jars for at least 2 hours, or until the filling is firm.
- Before serving, top with your favorite additions like fresh berries, chocolate shavings, or a drizzle of fruit sauce.
Nutrition
Notes
For best results, make sure your cream cheese is at room temperature to ensure a smooth, lump-free filling. You can prepare these jars up to 2 days in advance, storing them covered in the refrigerator. Get creative with your toppings; caramel sauce, chopped nuts, or even a different fruit compote would be delicious.