Raspberry Cheesecake Jars
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Raspberry Cheesecake Jars

Raspberry Cheesecake Jars



I love glass. It doesn't matter what kind -- cups, bowls, containers, old ones, new ones, colored, clear, you name it -- I'm not picky. Even when hubby and I went on our honeymoon to Italy, one of the first stops we made was to buy a set of Murano drinking glasses. I'm still too scared to let the kids drink out of them as I fear one might get broken, but give me a few years (say 25) and maybe I'll loosen up a bit.

Honeymoon glasses notwithstanding, we've been letting our kids eat off and drink out of glass since they were little babies. We never liked the idea of using plastic and figured there was no time like the present to let Kenya and Chloe practice using and being careful with glass. Cute glasses like these which are durable and don't cost an arm and a leg, made our decision a little easier.

This all leads to my love of glass jars. Yes, jars. In line with my theory that kids will happily eat almost anything off of a stick or in the shape of a muffin, pancake or cookie, I find that the same is generally true when it comes to eating out of jars (like these, which I love, for instance).

For a friend's homecoming last week we made these Raspberry Cheesecake Jars in lieu of baking a cake and they were an overwhelming success. Fresh raspberries layered with honey tinged cream cheese and crushed graham crackers make every last bite absolutely spectacular.

Maybe next year I'll pull out the fancy glasses, but until then serving these cheesecakes in jars works just fine!

Raspberry Cheesecake Jars 3

Chloe snagging a bite!

Raspberry Cheesecake Jars  (6 servings)

  • Prep Time: 15 mins,
  • Rating:
    Rate this recipe
I love glass. It doesn't matter what kind -- cups, bowls, containers, old ones, new ones, colored, clear, you name it -- I'm not picky. Even when hubby and I went on our honeymoon to Italy, one of the first stops we made was to buy a set of Murano...


  • 1 8-ounce package cream cheese, softened
  • 3 tablespoons honey (you could also use raspberry preserves or white sugar)
  • 1/4 cup whole milk
  • zest from 1 lemon
  • 2 cups fresh raspberries
  • 6 graham crackers, crushed (about 1 cup)
  • 6- 8 ounce mason jars


  1. 1. Using an electric mixer, combine the cream cheese, honey, milk and lemon zest until smooth.
  2. 2. Layer in each jar: 6-7 raspberries, 2 tablespoons of cheesecake filling, and 2 tablespoons of crushed graham crackers. Repeat to fill the jar, then repeat with the remaining five jars.
  3. 3. Serve immediately or store in the fridge for up to three days.
Raspberry Cheesecake Jars

Nutrition Information

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  1. Sally Lancette

    June 30, 2015 at 6:15 pm

    I’m going to put strawberries and blueberries…..red, white and blue for the 4th. Taste so good and looks awesome.

  2. Tannika Rodrigues

    September 6, 2014 at 7:05 am

    Sounds delicious!

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  8. Raeanne

    May 1, 2014 at 11:41 am

    Amazing!! I added some vanilla extract and soaked some raspberries and strawberries in sugar before adding them. I served in wine glasses. I’m not sure I want to share with anyone though!

  9. Laura Anna

    November 23, 2013 at 2:09 pm

    Okay, so I am a bit of a piggie. Guess what I made again today. I am loving this recipe – so good and simple.

  10. Laura Anna

    November 20, 2013 at 8:29 pm

    I made it tonight. It is amazing! So, so yummy! I did some with blueberries and some with strawberries. I am saving this recipe.

  11. Laura Anna

    November 17, 2013 at 8:56 pm

    My son just gave me the go-ahead to make this! I am going to try this with strawberries. So looking forward to this!!!

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  13. Kristin

    September 5, 2013 at 2:00 am

    Yum! Can’t wait to try these with my kiddos. I love that there is only a small amount of honey for sweetener. I’m thinking homemade whole wheat vanilla wafers instead of homemade grahams crackers though.

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  16. Robin

    July 17, 2013 at 9:59 am

    I whipped this up for dinner last night and they are delicious and so easy to make! I used frozen berries and it worked just fine. I also crushed some butter waffle cookies I had gotten from trader joes in with the graham crackers. YUM. Definitely with be making this again and again.

  17. Kiran @ KiranTarun.com

    July 15, 2013 at 10:56 pm

    Yummy!! Love single-serving cheesecake. Perfect for picnics :)

  18. Monika

    July 15, 2013 at 6:35 pm

    Do you make your graham crackers from your graham cracker recipe? Or is there a brand you trust?

  19. Vivace

    July 15, 2013 at 4:59 pm

    Zest from one (1) lemon. I assume that means zest one lemon really well and use what ever amount it yields. That’s what I would did. Recipe sounds delish. Think I’ll substitutever Biscotti for the grahams.

    • catherine

      July 16, 2013 at 1:57 am

      Yes, zest 1 lemon and use that amount!

    • Vivace

      July 15, 2013 at 5:29 pm

      Corrections to my post: whatever, do (not did) and Biscoff (not biscotti).

  20. Robin V.

    July 15, 2013 at 1:20 pm

    Yes please! Those look super tasty! Defiantly going to be making these and soon!

  21. Madiha Kamal

    July 15, 2013 at 12:13 pm

    These look and sound DELICIOUS!

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  22. Jamie

    July 15, 2013 at 11:51 am

    What a cute idea!!! I love glass too! We will be making these this week for sure;) yum!

  23. michelle

    July 15, 2013 at 11:27 am

    Did you ever use sippy cups? And how much zest?

  24. Mary-Claire Douglas

    July 15, 2013 at 11:08 am

    Sounds spectacular! How much lemon zest do we use? It wasn’t on the list…

  25. melissa

    July 15, 2013 at 11:06 am

    it doesn’t state how much lemon zest is to be used in the ingredients

  26. Angie @ Big Bear's Wife

    July 15, 2013 at 10:28 am

    So easy and I love the look of the fresh raspberries layered in there!