Mini Mason Jar Spiced Cheesecakes (Printable)
Individual spiced cheesecakes with graham crust in mason jars—no baking needed for these creamy make-ahead desserts.
# What You'll Need:
→ Crust
01 - 1 cup graham cracker crumbs
02 - 3 tbsp unsalted butter, melted
03 - 2 tbsp brown sugar
04 - 1/2 tsp ground cinnamon
→ Cheesecake Filling
05 - 8 oz cream cheese, softened
06 - 1/3 cup sour cream
07 - 1/3 cup granulated sugar
08 - 1/2 tsp vanilla extract
09 - 1/4 tsp ground cinnamon
10 - 1/8 tsp ground nutmeg
11 - 1/8 tsp ground ginger
12 - Pinch of ground cloves
13 - 1 cup heavy whipping cream, cold
→ Topping
14 - Whipped cream
15 - Ground cinnamon or nutmeg for dusting
# How to Make It:
01 - Combine graham cracker crumbs, melted butter, brown sugar, and cinnamon in a medium bowl. Mix until all ingredients are evenly moistened and well blended.
02 - Distribute approximately 2 heaping tablespoons of crust mixture into each of six 4 oz mini mason jars. Press firmly using the back of a spoon to create an even, compact base layer.
03 - Beat softened cream cheese in a large mixing bowl until completely smooth. Incorporate sour cream, granulated sugar, vanilla extract, ground cinnamon, nutmeg, ginger, and cloves. Continue mixing until fully combined and creamy.
04 - In a separate chilled bowl, whip cold heavy cream using a hand mixer or stand mixer until stiff peaks form. Be careful not to over-whip.
05 - Gently fold whipped cream into the cream cheese mixture using a spatula. Incorporate until smooth and airy, maintaining the light texture.
06 - Divide cheesecake filling evenly among the prepared jars, spooning it over the crust layer. Use a small offset spatula or spoon to smooth and level the tops.
07 - Cover each jar securely with lids. Refrigerate for minimum 3 hours or until filling is completely set and firm.
08 - Top each cheesecake with whipped cream and dust with ground cinnamon or nutmeg immediately before serving.
# Expert Suggestions:
01 -
- They look impressive but require zero baking skills or oven time
- You can make them two days ahead and they actually taste better
02 -
- Cold cream whips better so keep it in the fridge until the exact moment you need it
- Room temperature cream cheese mixes smoother so plan ahead and take it out early
03 -
- Use an offset spatula to smooth the tops if you want them to look professionally done
- Press the crust mixture with the bottom of a measuring cup for perfectly even layers