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Strawberry Lemonade Mini Cheesecakes in a Jar

strawberry lemonade mini cheesecakes - featured image
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These mini cheesecakes in jars offer a bright, tangy summer treat with a creamy lemony filling and fresh strawberry topping. Easy to make and perfect for portion control and casual gatherings.

Ingredients

Scale
  • 1 cup (100g) graham cracker crumbs or digestive biscuits, crushed finely
  • 3 tablespoons (43g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • 16 oz (450g) cream cheese, softened
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1/4 cup (60ml) fresh lemon juice (about 1–2 lemons)
  • 1 tablespoon lemon zest
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (120ml) sour cream (or Greek yogurt)
  • 1 1/2 cups (225g) fresh strawberries, hulled and sliced
  • 2 tablespoons (25g) granulated sugar
  • 1 teaspoon fresh lemon juice

Instructions

  1. Preheat your oven to 325°F (163°C).
  2. In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until mixture resembles wet sand. Divide evenly among jars and press down firmly to form crust.
  3. In a large bowl, beat softened cream cheese with an electric mixer until smooth. Gradually add sugar, mixing well after each addition.
  4. Add eggs one at a time, beating just until combined. Stir in lemon juice, lemon zest, vanilla extract, and sour cream until fully incorporated.
  5. Spoon cheesecake filling over crust in jars, filling about 3/4 full. Tap jars gently to release air bubbles.
  6. Place jars on a baking sheet and bake for 25-30 minutes until edges are set but centers jiggle slightly.
  7. Remove from oven and cool to room temperature. Cover and refrigerate at least 4 hours or overnight.
  8. Combine sliced strawberries, sugar, and lemon juice in a small bowl. Let macerate for at least 20 minutes.
  9. Before serving, spoon strawberry topping over each cheesecake jar and garnish as desired.

Notes

Use room temperature cream cheese and eggs for smooth filling. Do not overmix after adding eggs to avoid cracks. Chilling overnight improves flavor and texture. Frozen strawberries can be used if thawed and drained. For gluten-free crust, substitute graham crackers with almond flour or gluten-free crumbs. Non-bake option available by refrigerating filling over crust for 6+ hours.

Nutrition

Keywords: mini cheesecakes, strawberry lemonade, summer dessert, cheesecakes in jars, easy cheesecake, no-fuss dessert, individual cheesecakes

Find it online: https://avabowls.com/strawberry-lemonade-mini-cheesecakes-in-a-jar-easy-recipe-for-summer-treats/