Mini sweetened condensed milk cheesecakes have all of the rich creamy goodness of our favorite baked cheesecake made quick and easy in individual sized jars.
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, but you still get the creamy goodness you are craving. Even better yet they travel well and are both easy to serve and super cute.
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
Stir in a little melted butter and spoon about a Tablespoon of the mixture into each jar. Gently press with your fingers to form a crust.
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.
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.
Tips for getting that perfect creamy texture
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.
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Peanut butter cheesecake is layer after layer of pure decadence and deliciousness. The toffee adds a rich buttery depth of flavor that makes it even better.
- 1.5 cups graham cracker crumbs (about 1 sleeve crushed)
- 1/3 cup melted butter
- 24 oz cream cheese, softened
- 14 oz can sweetened condensed milk
- 4 large eggs
- 2 teaspoons vanilla extract
- 1/4 teaspoon lemon extract
- 16 oz strawberries
- 1/2 cup sugar
- 3 Tablespoons cornstarch
- 1/2 cup water
- 1 Tablespoon lemon juice
Preheat oven to 300 F.
Combine graham cracker crumbs and 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 cream cheese until smooth. Scrape sides and beater to ensure it is all light and creamy.
Add sweetened condensed milk and beat to combine.
Add eggs and extracts, and 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 all ingredients 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.
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Amount Per Serving: Calories: 255Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 74mgSodium: 174mgCarbohydrates: 24gFiber: 1gSugar: 20gProtein: 5g
All nutritional information is estimated and will depend on the exact ingredients you use.