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  • Cheesecake in a Jar

    filed under: Miscellaneous on May 7, 2011

    UPDATED: You can find the jars HERE! (Be sure to click on the lower price of $4.75 and not the $9 one!)

    Cheesecake in a jar.

    I have seen it a million times before, and have loved it each time.

    So of course I wanted to try it myself!

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    I needed to find a recipe that was no bake but still tasted good.

    And that would travel well.

    And that I could modify to accommodate any toppings and flavors I wanted.

     

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    I brought these to a friends house… the gorgeous and brilliant foodie Miss Stephanie.

    She is beautiful.  And fun.  And knows everyone and throws these fabulous blogging get togethers in Minnesota.

    Now that I think of it, we are basically opposites.

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    This is chocolate with a Oreo cookie crust.  With a pile of heath chips.  Everything is better with a pile of heath chips, thats what I always say.

    And by always I mean never.

    I made seven different flavor combinations.

    Strawberry Cheesecake

    Blueberry Cheesecake

    Raspberry Cheesecake

    Cherry Cheesecake

    Chocolate Heath Cheesecake with Oreo cookie crust

    Chocolate Cheesecake with Oreo cookie crust

    Cheesecake with Oreo cookie crust

    It was easy and fun!

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    I modified this recipe from Pillsbury for the

    Chocolate Cheesecake

        Ingredients

        • 1 pkg Cream Cheese
        • Juice of 1/2 orange
        • 1 can (14 oz.) chocolate sweetened condensed milk*
        • *If you can't find chocolate sweetened condensed milk

        Instructions

        1. add 1/2 cup of Hershey\'s chocolate syrup to reg. sweetened condensed milk. Combine.
        2. Combine cream cheese, juice and condensed milk until creamy and smooth. Pour onto prepared crust, chill at least three hours.

         

        And slightly adapted this recipe from AllRecipes for the

        No Bake Cheesecake

            Ingredients

            • 1 pkg cream cheese (8 oz)
            • 1 can sweetened condensed milk (14 oz)
            • 2 tbsp. lemon juice (can be modified to taste)
            • 1 tsp. clear vanilla extract
            • Filling of choice.

            Instructions

            1. Same directions as above.
            2. I made the graham cracker crust according to the directions on the box and bought the Oreo crust. I just spooned about 1/2 cup of filling into each jar then added the fruit filling of choice. Then refrigerated for a few hours.

             

            Easy peasy!  Hope you are having a great day and have an even better Mothers Day!

             

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            Comments

            Great idea, but why does it have to be “no-bake”? Those canning jars will take the heat of an oven. I say use your favorite recipe for BAKED Cheesecake (which tastes better, no?) and then top with the fruit later. You won’t have the “setting-up” problem.

              Of course you can adapt this recipe into a baked cheesecake version. I opted for a no bake for the reasons I specified above. 🙂

            Amanda, just wanted to let you know I found these exact jars at Target today for only $4.29 for a 4-pack. I was actually getting these jars to make a homemade gardener’s scrub in but now due to your post I have another use for them, too!

            I recently fell in love with Weck jars. Come in so many wonderful sizes. Perfect for these cheesecakes. You can even bake in ’em.

            I don’t recommend this adapted cheesecake recipe as is. The call for vanilla extract is too much. I only did half (and that still tasted a bit too much like extract to me). There’s also too much ratio of evaporated milk to cream cheese, which is causing it to remain runny, and I was thoroughly disappointed that even leaving it overnight did not solidify the recipe. I recommend half the ev. milk, then add more cream cheese in its place, or add gelatin to the adapted recipe above to make it thick like an actual cheesecake. This was more like pudding and can’t hold the fruit on top of it. Because it’s not being baked, and the ratios in the jars are very small, the flavors cannot blend evenly into a larger space while in the oven, so this needs to be further adapted. Cheesecake should never be runny or wet like this.

              Its actually condensed milk not evap. Mayve tgats why yours turned runny

                I used your exact recipe and mine is also still runny after being refrigerated longer than overnight. Would putting them in the freezer help?

            Hi! I’d like to ask, how long is the shelf life of the cheesecake? Thank you!

            It looks so wonderful! It’s gonna be a perfect base for the weekend party!

            Don't Pass on Dessert!