Canada Day Raspberry Cheesecake in a Jar
This raspberry cheesecake in a jar consists of no-bake, single serving shots of cheesecake topped with raspberries. They are a simple and fun Canada Day dessert idea!
Servings: 8 mini cheesecakes
Calories: 359kcal
Ingredients
- 1 ¼ cups graham cracker crumbs
- ¼ cup butter melted
- 8 ounces cream cheese at room temperature
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ tablespoon lemon zest freshly grated
- 1 cup heavy cream chilled
- fresh raspberries for topping
Instructions
- To make the crust, add the melted butter to the graham cracker crumbs and mix together until moistened.
- To make the filling, beat the cream cheese, sugar, vanilla extract and lemon zest together with an electric mixer on medium speed, until smooth.
- In a separate bowl, whip the heavy cream with the mixer until stiff peaks form. Start on low speed and move to medium-high speed as it thickens to avoid splatter.
- Slowly add the whipped cream to the cream cheese mixture by folding it in with a spatula or electric mixer on low.
- Press the graham crumbs into the bottom of shot glasses or small jars. Add the cream cheese mixture and top with fresh raspberries, plus a bit more graham cracker crumbs.
- Refrigerate for at least 1 hour or overnight before serving.
Notes
- You can use any size mini dessert cup for this recipe, but note that the servings and nutrition information will change.
- I like to use small mason jars (4 ounce jam jars). If you hold off on the toppings when refrigerating, this dessert fits perfectly into a jam jar and can be sealed with the lid.
- For the cheesecake crust, if desired, you can substitute with Oreo baking crumbs or chocolate crumbs; they taste great too!
- I find that a cocktail muddler works great for pressing the crumbs into the dessert jars. You can also use the bottom of a glass.
- This is a great make-ahead dessert option for Canada Day. It can be made 1 to 2 days in advance but hold off on the toppings until serving time.
- Avoid over-whipping the heavy cream. You want to stop just when stiff peaks form or it will become grainy.
- Make sure the heavy cream is chilled but the cream cheese needs to be at room temperature for proper combining.
- When beating the cream cheese mixture, make sure there are no lumps. If there are, continue beating until soft and smooth.
- Combine the whipped cream and cream cheese mixture slowly so that you don't deflate the whipped cream.
- You can store leftover cheesecakes, covered in the fridge, for up to 5 to 7 days.
- Cheesecake can also be frozen for up to 3 months. Thaw in the refrigerator.
Nutrition
Calories: 359kcal | Carbohydrates: 25g | Protein: 3g | Fat: 28g | Saturated Fat: 16g | Cholesterol: 88mg | Sodium: 190mg | Potassium: 85mg | Fiber: 1g | Sugar: 17g | Vitamin A: 1003IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg
