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Raspberry Cheesecakes In Jars
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
170 minutes
Easy and delicious individual raspberry cheesecakes with Oreo cookie crust, raspberry filling, sauce, and whipped cream in mason jars.
Ingredients:
  • Pinch salt
  • 8 ounces cream cheese, room temperature
  • 12-ounce package frozen raspberries
  • 3/4 cup sugar
  • 1/3 cup water
  • 20 chocolate wafer cookies
  • 2 Tbsp melted butter
  • 1/3 cup sour cream
  • Whipped cream for topping
  • Fresh raspberries for garnish
Instructions:
  • Prepare the raspberry sauce by reserving 1/2 cup of frozen raspberries. In a medium saucepan, combine the remaining raspberries with 1/2 cup sugar and 1/3 cup water. Simmer on medium-high heat, then reduce to maintain a gentle simmer. Cook while whisking occasionally until raspberries break down, around 10 minutes. Optionally strain the sauce to remove seeds, then simmer until syrupy. Let cool before using.
  • Heat your oven to 325°F.
  • For the Oreo cookie crust: Pulse chocolate cookie wafers in a food processor or crush in a plastic bag until finely ground. Combine with melted butter in a medium bowl. Press the mixture evenly into mason jars to form a 1/4 to 1/3-inch thick layer at the bottom. Optionally, bake at 350°F for 10 minutes to set the crust before adding the cheesecake filling. Skip baking if you prefer a more casual presentation.
  • Prepare the cream cheese filling: Using a mixer, beat the cream cheese on medium speed for 4 minutes until smooth and light. Incorporate the remaining 1/4 cup of sugar and beat for an additional 4 minutes. Mix in a pinch of salt and the egg, beating for another minute. Add the sour cream and mix for one more minute until smooth. Finally, gently fold in 1/4 cup of the cooled raspberry syrup from the first step until fully combined.
  • Assemble the jars: Add the reserved frozen raspberries in a single layer on the chocolate crusts in the mason jars. Pour the raspberry cheesecake filling over the raspberries.
  • Create a water bath to ensure even cooking: Place the cheesecakes in a roasting pan and add boiling water until it reaches about an inch high. Bake at 325°F for 40 minutes, then let the cheesecakes rest in the warm oven for another 30 minutes.
  • Once cooled to room temperature, refrigerate the cheesecakes for at least 30 minutes. Don't be concerned about any cracks on the surface. Serve chilled with whipped cream, raspberry sauce, and fresh raspberries on top.

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