Mini Mason Jar Spiced Cheesecakes (Print Version)
Individual creamy cheesecakes with spiced filling and graham cracker crust in mason jars.
# What You Need:
→ Crust
01 - 1 cup graham cracker crumbs
02 - 3 tablespoons unsalted butter, melted
03 - 2 tablespoons brown sugar
04 - 1/2 teaspoon ground cinnamon
→ Cheesecake Filling
05 - 8 oz cream cheese, softened
06 - 1/3 cup sour cream
07 - 1/3 cup granulated sugar
08 - 1/2 teaspoon vanilla extract
09 - 1/4 teaspoon ground cinnamon
10 - 1/8 teaspoon ground nutmeg
11 - 1/8 teaspoon ground ginger
12 - Pinch of ground cloves
13 - 1 cup heavy whipping cream, cold
→ Topping
14 - Whipped cream
15 - Ground cinnamon or nutmeg for dusting
# Directions:
01 - Combine graham cracker crumbs, melted butter, brown sugar, and cinnamon in a medium bowl. Mix until evenly moistened and well blended.
02 - Distribute approximately 2 heaping tablespoons of crust mixture into each of six 4-ounce mason jars. Press firmly against the bottom using the back of a spoon to create an even layer.
03 - Beat softened cream cheese in a large mixing bowl until completely smooth. Incorporate sour cream, granulated sugar, vanilla extract, cinnamon, nutmeg, ginger, and cloves. Continue mixing until fully combined and creamy.
04 - In a separate chilled bowl, whip cold heavy cream using a hand mixer or stand mixer until stiff peaks form.
05 - Gently fold the whipped cream into the cream cheese mixture using a spatula. Incorporate slowly to maintain the airy texture until smooth and uniform.
06 - Evenly distribute the cheesecake filling among the prepared jars, spooning over the crust layer. Smooth the surface with a spatula or small spoon.
07 - Cover each jar with a lid. Refrigerate for a minimum of 3 hours or until the filling is completely set and firm.
08 - Just before serving, top each cheesecake with whipped cream. Lightly dust with ground cinnamon or nutmeg as desired.
# Expert Tips:
01 -
- The warm spice blend makes these feel like fall in a jar, no matter the season
- They come together faster than you can preheat your oven, which honestly never happens
02 -
- Skip the microwave shortcut for softening cream cheese—room temperature prevents those stubborn lumps
- Over-whipping the cream can make it grainy, so stop as soon as you see stiff peaks
03 -
- Run your spoon under hot water between servings to get those picture-perfect layers
- Let the jars sit on the counter for 10 minutes before serving for the creamiest texture