Raspberry Cheesecake JarsPin

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 3Pin

Chloe snagging a bite!

Raspberry Cheesecake JarsPin

Raspberry Cheesecake Jars

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Author: Catherine McCord
Prep Time 15 minutes
Total Time 15 minutes

Ingredients  

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

Instructions 

  • Using an electric mixer, combine the cream cheese, honey, milk and lemon zest until smooth.
  • 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.
  • Serve immediately or store in the fridge for up to three days.

Nutrition

Sodium: 190mg | Sugar: 17g | Fiber: 3g | Cholesterol: 40mg | Calories: 250kcal | Fat: 15g | Protein: 4g | Carbohydrates: 26g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

Comments

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

  2. […] Bowl: 5 Ingredient No-Bake Fig Newton Bites Dishing: Caramelized Pineapple with Mint Weelicious: Raspberry Cheesecake Jars Virtually Homemade: Gluten-Free Double Chocolate Salted Brownies The Heritage Cook: Anzac Biscotti […]

  3. […] Bowl: 5 Ingredient No-Bake Fig Newton Bites Dishing: Caramelized Pineapple with Mint Weelicious: Raspberry Cheesecake Jars Virtually Homemade: Gluten-Free Double Chocolate Salted Brownies The Heritage Cook: Anzac Biscotti […]

  4. 5 Ingredient No-Bake Fig Newton Bites {Gluten Free, Vegan & Paleo} Recipe - The Lemon Bowl says:

    […] Pineapple with MintWeelicious: Raspberry Cheesecake JarsVirtually Homemade: Gluten-Free Double Chocolate Salted BrowniesThe Heritage Cook: Anzac […]

  5. […] 5 Ingredient No-Bake Fig Newton Bites
Dishing: Caramelized Pineapple with Mint
Weelicious: Raspberry Cheesecake Jars
Virtually Homemade: Gluten-Free Double Chocolate Salted Brownies
The Heritage Cook: Anzac […]

  6. Cherimoya Brûlée • Taste With The Eyes • where the image is meant to titillate and inspire the cook says:

    […] Bowl: 5 Ingredient No-Bake Fig Newton Bites Dishing: Caramelized Pineapple with Mint Weelicious: Raspberry Cheesecake Jars Virtually Homemade: Gluten-Free Double Chocolate Salted Brownies The Heritage Cook: Anzac […]

  7. 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!

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

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

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

  11. […] and coming across her simple Cobb Salad recipe, it inspired me to try it for dinner. After making Raspberry Cheesecakes in Mason jars this summer and watching how excited Kenya and Chloe got to eat their own individual […]

  12. 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.

  13. […] raspberry cheesecake in a jar?  Adorable, refreshing, and super […]

  14. 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.

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

  16. 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.

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