These mini cheesecakes have all of the rich creamy goodness of our favorite baked cheesecake made quick and easy in individual sized jars. They bake right in the jar so they come together quickly and are super transportable.
Cheesecake lovers, this recipe is for you! If you hate how long it takes to bake, cool and chill a cheesecake this is really for you. The miniature size of these desserts makes the cooking and chilling time so much shorter.
You still get the creamy goodness you are craving. Even better yet they travel well and are both easy to serve and super cute.
Reader Janet Commented: I put some raspberry jam on top. They were a big hit🤗 ★★★★★
If you are a regular here, you know how much I love my aunt’s sweetened condensed milk cheesecake. It is so easy to make, super creamy and it never cracks.
So when my brother requested strawberry cheesecake for his birthday dessert, my mind immediately went to that recipe. But I was in a hurry, so I didn’t have the time to bake it for an hour, cool it for another hour or longer and chill it for several hours.
Luckily my collection of little 4 oz jars comes in handy in situations like this. The small size means they don’t only bake more quickly, but they cool more quickly as well.
Plus they are perfect for serving. There is no trying to cut clean slices, no trying to serve perfect pieces, no muss no fuss.
Luckily they are easy to make too. I started by processing a sleeve of graham crackers into crumbs.
But don’t feel like you absolutely have to use Graham crackers. Gingersnaps, Oreos, Nutter Butters or other cookies also make delicious crusts.
The cheesecake mixture itself is super simple. There are only and handful ingredients and the only real key is getting it super smooth and I will share all of my tips for that below.
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The baking and chilling of your treats is just a fraction of the time of a large cheesecake. While they are cooling, you can make a topping if you would like.
This time I made a quick strawberry sauce. It set well, tasted great and was a big hit with the brother who requested it.
Again, feel free to adjust the flavors to match your preferences. You could make a blueberry sauce like we did on the no bake lemon blueberry cheesecake jars.
Blackberry sauce, lemon curd, blood orange curd or vanilla peach sauce would be amazing options as well. Don’t limit your thoughts to fruit though, chocolate sauce or dulce de leche would be great too.
You can make your cheesecake jars a couple of days before you plan to serve them, so that is a bonus as well. It helps spread out the work if you are hosting an event.
Carlee’s Tips For Getting A Smooth And Creamy Cheesecake
Beat the cream cheese really well before adding anything else. This is your only real chance to get all of the lumps out.
Once you start adding more liquid, it gets harder to beat out chunks of cream cheese. So make sure it’s softened, beat it well and scrape the sides of the bowl a few times before you move on.
Add the remaining ingredients a bit at a time to make sure they incorporate well. It’s worth taking a couple of minutes to do it right.
Once you start adding the eggs, keep the mixer on low. You don’t want to incorporate air at this point.
Mini Sweetened Condensed Milk Cheesecake Jars
Ingredients
Crust
- 1½ cups graham cracker crumbs about 1 sleeve crushed
- ⅓ cup melted butter
Cheesecake mixture
- 24 oz cream cheese softened
- 14 oz sweetened condensed milk
- 4 large eggs
- 2 teaspoons vanilla extract
- ¼ teaspoon lemon extract
Strawberry Sauce
- 16 oz strawberries
- ½ cup granulated sugar
- 3 Tablespoons cornstarch
- ½ cup water
- 1 Tablespoon lemon juice
Instructions
- Preheat oven to 300°F.
- Combine 1½ cups graham cracker crumbs and ⅓ cup melted butter. Spoon about 1 Tablespoon of the mixture into each jar. Lightly press with your fingers to form a crust.
- In a mixer, beat 24 oz cream cheese until smooth. Scrape sides and beater to ensure it is all light and creamy.
- Add 14 oz sweetened condensed milk and beat to combine.
- Add 4 large eggs, 2 teaspoons vanilla extract, and ¼ teaspoon lemon extract. Mix on low until incorporated. Be careful not to whip in too much air.
- Use and ice cream scoop or large cookie scoop to transfer mixture into jars. It should come up to about where the bottom of the lid should be.
- Bake 20-25 minutes or until just set. Allow to cool at room temperature.
- To make strawberry sauce, combine 16 oz strawberries, ½ cup granulated sugar, 3 Tablespoons cornstarch, ½ cup water, and 1 Tablespoon lemon juice in a sauce pan and bring to a light boil. Mash berries with a potato masher or use an immersion blender until you get your desired consistency. Spoon over cheesecakes.
- Chill for at least an hour or until ready to serve.
Video
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Never mind I just read where I can get them.
Can’t wait to try.
I hope you enjoy the cheesecakes and the jars. I have found a million ways to use the jars, so you won’t regret getting some.
Where can I get these jars and I assume their be fine to bake in.
Yes, they are just small Ball jars. So they are good for a variety of things. I freeze in them and bake in them.
Would this recipe hold up if we were to add a package of instant pistachio pudding mix making it a pistachio mini cheese cake???
I don’t see why not, people bake pudding mix into cakes and cookies all of the time. However, I have not tried it so I can’t say 100% but I am really confident it would be good. If you do give it a go, please let me know how it goes.
@Carlee, I did make it with the instant pudding. It was absolutely delicious, just needed a few extra mins in my oven. Can’t wait to make more, my 4 year old is in love with it lol
Thank you so much for letting me know. I’ll have to try it myself!
Can I use disposable foil cupcake liners for this recipe? They come with plastic lids and I hoped to freeze ahead of time for a bridal shower.
If they are sturdy enough to have a lid, I would think that should work. Especially if you freeze them inside a cupcake tin and then remove them. I wouldn’t count on a flimsy liner to hold them very long though.
How long do these last in the fridge?
They are good for about 4 days in the refrigerator.
These are adorable!!! I have the jars too! Can’t wait to try them.
You really should, thank you!
All of your little jar desserts are really fun
Thank you!