Lemon Raspberry Cheesecake Jars
Lemon Raspberry Cheesecake Jars
Ingredients
For the Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Lemon Cheesecake Filling
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup heavy cream, cold
For the Raspberry Topping
- 1 1/2 cups fresh raspberries
- 2 tablespoons granulated sugar
- 1 tablespoon water
For Garnish
- 1/2 cup fresh raspberries
- 4 lemon slices
- 4 fresh mint leaves
Instructions
- 1
Prepare the graham cracker crust: In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until well combined and the crumbs are moistened.
⏱️ 5 min
- 2
Divide the crust mixture evenly among four 8-ounce jars or glasses. Press firmly into the bottom of each jar to form a compact layer. Place the jars in the refrigerator to chill while preparing the filling.
⏱️ 5 min
- 3
Prepare the lemon cheesecake filling: In a large bowl, using an electric mixer, beat the softened cream cheese until smooth and creamy.
⏱️ 3 min
- 4
Add 1/2 cup granulated sugar, lemon zest, fresh lemon juice, and vanilla extract to the cream cheese. Beat until just combined and smooth, scraping down the sides of the bowl as needed.
⏱️ 2 min
- 5
In a separate cold bowl, whip the cold heavy cream until stiff peaks form.
⏱️ 3 min
- 6
Gently fold the whipped cream into the cream cheese mixture until no streaks remain and the filling is light and airy. Be careful not to overmix.
⏱️ 2 min
- 7
Spoon or pipe the cheesecake filling evenly over the chilled graham cracker crusts in the jars. Smooth the tops. Refrigerate for at least 2 hours to allow the cheesecake to set.
⏱️ 5 min
- 8
Prepare the raspberry topping: In a small saucepan, combine 1 1/2 cups fresh raspberries, 2 tablespoons granulated sugar, and 1 tablespoon water. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens slightly, about 5-7 minutes.
⏱️ 7 min
- 9
Remove from heat and let the raspberry topping cool completely. For a smoother topping, you can press it through a fine-mesh sieve to remove seeds, if desired.
⏱️ 3 min
- 10
Once the cheesecake is set and the raspberry topping is cool, spoon the raspberry topping over the cheesecake filling in each jar.
⏱️ 2 min
- 11
Garnish each jar with a few fresh raspberries, a lemon slice, and a fresh mint leaf before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Raspberry Cheesecake Jars
Ingredients
For the Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Lemon Cheesecake Filling
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup heavy cream, cold
For the Raspberry Topping
- 1 1/2 cups fresh raspberries
- 2 tablespoons granulated sugar
- 1 tablespoon water
For Garnish
- 1/2 cup fresh raspberries
- 4 lemon slices
- 4 fresh mint leaves
Instructions
- 1
Prepare the graham cracker crust: In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until well combined and the crumbs are moistened.
⏱️ 5 min - 2
Divide the crust mixture evenly among four 8-ounce jars or glasses. Press firmly into the bottom of each jar to form a compact layer. Place the jars in the refrigerator to chill while preparing the filling.
⏱️ 5 min - 3
Prepare the lemon cheesecake filling: In a large bowl, using an electric mixer, beat the softened cream cheese until smooth and creamy.
⏱️ 3 min - 4
Add 1/2 cup granulated sugar, lemon zest, fresh lemon juice, and vanilla extract to the cream cheese. Beat until just combined and smooth, scraping down the sides of the bowl as needed.
⏱️ 2 min - 5
In a separate cold bowl, whip the cold heavy cream until stiff peaks form.
⏱️ 3 min - 6
Gently fold the whipped cream into the cream cheese mixture until no streaks remain and the filling is light and airy. Be careful not to overmix.
⏱️ 2 min - 7
Spoon or pipe the cheesecake filling evenly over the chilled graham cracker crusts in the jars. Smooth the tops. Refrigerate for at least 2 hours to allow the cheesecake to set.
⏱️ 5 min - 8
Prepare the raspberry topping: In a small saucepan, combine 1 1/2 cups fresh raspberries, 2 tablespoons granulated sugar, and 1 tablespoon water. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens slightly, about 5-7 minutes.
⏱️ 7 min - 9
Remove from heat and let the raspberry topping cool completely. For a smoother topping, you can press it through a fine-mesh sieve to remove seeds, if desired.
⏱️ 3 min - 10
Once the cheesecake is set and the raspberry topping is cool, spoon the raspberry topping over the cheesecake filling in each jar.
⏱️ 2 min - 11
Garnish each jar with a few fresh raspberries, a lemon slice, and a fresh mint leaf before serving.
⏱️ 1 min