Mini Mason Jar Spiced Cheesecakes (Printable Version)
Creamy spiced cheesecakes in individual jars with graham cracker crust, ready in 25 minutes plus chill time.
# What You 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 - In a medium bowl, combine graham cracker crumbs, melted butter, brown sugar, and cinnamon. Mix thoroughly until mixture resembles wet sand and all ingredients are evenly distributed.
02 - Spoon approximately 2 heaping tablespoons of crust mixture into each of six 4-ounce mini mason jars. Using the back of a spoon, press firmly to create an even, compact layer at the bottom of each jar.
03 - In a large mixing bowl, beat softened cream cheese with a hand or stand mixer until completely smooth and free of lumps. Add sour cream, granulated sugar, vanilla extract, cinnamon, nutmeg, ginger, and cloves. Continue mixing until fully incorporated 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 one-third of the whipped cream into the cream cheese mixture to lighten it. Add remaining whipped cream and fold in gently with a spatula until smooth and airy, taking care not to deflate the whipped cream.
06 - Divide cheesecake filling evenly among the prepared jars, spooning it over the crust layer. Use a small spatula or back of a spoon to smooth the tops for an even finish.
07 - Cover each jar tightly with a lid. Refrigerate for at least 3 hours, or until filling is completely set and firm to the touch.
08 - Just before serving, top each cheesecake with a dollop of whipped cream. Lightly dust with ground cinnamon or nutmeg for visual appeal and added spice flavor.
# Expert Tips:
01 -
- No oven required and they look impressive with zero effort
- The spiced filling feels like a warm hug on a cool day
02 -
- Cold cream whips up so much faster than room temperature so keep it chilling until the exact moment you need it
- Overfolding the whipped cream will deflate your filling so use a light hand and stop as soon as combined
03 -
- Run your knife under hot water to get clean slices if you ever bake this as a full cheesecake
- The spices intensify overnight so these actually taste better the next day