Ingredients
For the Graham Cracker Crust:
- 1 cup (100g) graham cracker crumbs
- 2 tablespoons (28g) unsalted butter, melted
For the Cheesecake Filling:
- 8 oz (226g) full-fat brick cream cheese, softened to room temperature
- ⅓ cup (65g) granulated sugar
- 2 tablespoons (30g) sour cream, room temperature
- 1 teaspoon fresh lemon juice
- ½ teaspoon pure vanilla extract
- 1 cup (240ml) heavy cream, cold
Toppings of choice: fresh berries, fruit compote, caramel sauce, chocolate ganache, lemon curd
Instructions
- Make the crust. Combine the graham cracker crumbs and melted butter in a bowl and stir until the mixture resembles wet sand and holds together when pressed. Divide evenly among the jars and press firmly into the base of each one using the back of a spoon or the bottom of a small glass. Refrigerate while you make the filling.
- Beat the softened cream cheese, granulated sugar, sour cream, lemon juice, and vanilla extract together in a large bowl on medium speed for 2 minutes until completely smooth, fluffy, and lump-free. Scrape down the bowl and beat once more to ensure no lumps remain.
- In a separate cold bowl, beat the cold heavy cream on medium-high speed until stiff peaks form — the cream should hold its shape firmly when the beaters are lifted.
- Fold the whipped cream into the cream cheese mixture in two additions using a large spatula and gentle sweeping motions from the bottom of the bowl upward. Fold until just combined and no white streaks remain — do not stir aggressively or the filling will lose its airy, mousse-like texture.
- Transfer the cheesecake filling to a piping bag or zip-lock bag with the corner snipped. Pipe or spoon the filling generously over the chilled graham cracker crust in each jar.
- Cover the jars and refrigerate for at least 2 hours before serving — overnight is even better for a firmer, more set filling.
- Add toppings just before serving and enjoy cold.
Notes
- The cream cheese must be fully softened to room temperature before beating — cold cream cheese creates lumps that do not smooth out and result in a grainy filling.
- The heavy cream must be cold when whipped — warm cream will not reach stiff peaks and the filling will be too soft to hold its shape in the jar.
- Add toppings immediately before serving rather than in advance — fresh fruit releases juice over time and can make the top of the filling watery if added too early.
- Prep Time: 20 mins
- Chilling Time: 2 hours
- Cook Time: 0 mins