Raspberry Cheesecake in a Jar


Raspberry Cheesecake

I don’t know what it  is about individual servings of almost anything that makes them so appealing to almost everybody.  A big slice of cheesecake is always a treat, but when the same thing is served in a small container  I feel like I have something that was made just for me and its all mine…I don’t have to share with anybody.  I posted this NO-BAKE CHEESECAKE recipe several years ago and wanted to repost it in my new recipe format with new photographs and thought it would be fun to make little cheesecakes in a jar instead of the large cheesecake I usually make.

Raspberry Cheesecakes

The cute LITTLE HALF-PINT JARS I used are manufactured by Kerr Glass Co.  They hold approximately 3/4 cup of cheesecake filling.
This recipe  made enough for 10 jars.

Raspberry Cheesecake

I love the unbaked cream cheese filling in this recipe because it has a texture that doesn’t resemble marshmallow fluff or fake whipped cream.  It has substance to it and and a wonderful cream cheesy taste.   This recipe was published in the food section of  The Oregonian newspaper way back in the 1950’s and it was one of my mother’s favorites.  It’s wonderful topped with any berry…especially RASPBERRIES.

Raspberry Cheesecakes

Raspberry Cheesecake in a Jar
 
Ingredients
CRUST:
  • ½ cup melted butter
  • 1-1/2 cup graham cracker crumbs
  • ¼ cup hazelnut, finely chopped (or nut of your choice)
  • ½ teaspoon cinnamon
FILLING:
  • 5 egg yolks
  • ½ cup sugar
  • 1 cup whole milk
  • 1 teaspoon vanilla
  • zest from 1 lemon
  • ¼ teaspoon salt
  • 1 small envelope gelatin
  • ½ cup cold water
  • 2 8-ounce packages cream cheese, room temperature
  • ½ cup sugar
  • 1 pint whipping cream, whipped
  • Fresh berries (I used raspberries, boysenberries, and strawberries)
GLAZE 1:
  • Berry jam or jelly
GLAZE 2:
  • 1 cup fresh berries
  • 4 tablespoons water
  • 1 tablespoon unflavored gelatin
  • ¼ cup sugar
Instructions
CRUST:
  1. Process graham crackers, nuts and cinnamon in a food processor until crumbly. Add melted butter and process an additional 15-20 seconds. Place 2 heaping tablespoons of crumbs (or enough to make a ½-inch crust on the bottom of the jar. Gently tamp down. Bake in a 325-degree oven for 10 minutes.
FILLING:
  1. Lightly beat egg yolks in a medium bowl. Add sugar, milk, vanilla, salt and lemon rind. Cook in a double boiler over simmering water until mixture has thickened and coats the back of a spoon. It will be the consistency of a thin custard. Do not let boiling water touch the bottom of the double boiler.
  2. Dissolve gelatin in ½ cup cold water. Add to the hot custard mixture and blend well. Let cool to room temperature DO NOT REFRIGERATE or mixture will be too thick to smoothly fold in cream cheese and whipped cream.
  3. Whip the cream cheese and sugar until thoroughly combined. Fold into cool custard.
  4. Whip cream until peaks form and fold into custard-cream cheese mixture.
  5. Divide filling equally among the jars.. Chill several hours or overnight.
GLAZE 1:
  1. Warm raspberry jam or jelly until it is melted. Top cheesecakes with berries and drizzle the warm jelly over the fruit. Refrigerate until thoroughly chilled.
GLAZE 2:
  1. Combine 1 cup berries with 2 tablespoons water, bring to a boil. Puree in a blender. Combine puree with sugar and bring to a boil. Sprinkle gelatin over 2 tablespoons water and let stand for 5 minutes, then add to heated fruit puree. Chill until SLIGHTLY thickened. Pour glaze over fruit topped cake and chill thoroughly.
  2. Garnish with whipped cream if desired.
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Comments

  1. Karen Harris says

    I love these little cheesecakes. I have a no-bake cheesecake from a well loved cafeteria in Texas that I like to put in jars and stick in the cooler for picnics or stick a bow on them for gifts. Everyone LOVES a personalized cheesecake gift. I will definitely try your recipe sometime.
    Karen Harris recently posted..Something From Nothing #13: Chocolate Meringue CookiesMy Profile

  2. Monique says

    ou are so right in saying that small and cute is so appealing in desserts..
    These are so cute..and the berries look as fresh as can be..
    I envy the USA at the moment with the Anni Ball Jars..in turquoise..none to be found here:(
    Monique recently posted..Garden Glory~A little long~My Profile

  3. Rhonda (@diningalone) says

    These are adorable!! I haven’t had cheesecake in forever, would love one of these.
    Rhonda (@diningalone) recently posted..Singapore-Style Rice NoodlesMy Profile

  4. The Café Sucre Farine says

    Cathy, these are showstoppers and look amazingly delicious. Those raspberries are like pieces of artwork, just beautiful. Please set a place for me at the dessert table :)
    The Café Sucre Farine recently posted..Fig & Fresh Pineapple Freezer JamMy Profile

  5. Liz says

    These are gorgeous, Cathy! What a spectacular presentation! I’ve saved to my Recipe Box :)
    Liz recently posted..Skillet Chocolate Chip Cookie plus an Albion Fit #GiveawayMy Profile

  6. Erin @ Making Memories says

    These are awesome! They turned out so great.
    Erin @ Making Memories recently posted..Cinnamon Roll CakeMy Profile

  7. lea says

    They are so cute! And you’re right…there’s something charming about a single serving. My pals would need a few of these….I’ve seen those small Kerr jars and they are really sweet.

  8. Dawn @ Words Of Deliciousness says

    I agree I love the desserts that are made in individual container, they seem more special. I have never made a no bake cheesecake before, but after seeing this recipe I may have to change my ways. It really looks yummy.
    Dawn @ Words Of Deliciousness recently posted..Roasted Sweet PotatoesMy Profile

  9. Angie@Angie's Recipes says

    So pretty, summery and tempting! Love it!
    Angie@Angie’s Recipes recently posted..Blueberry Chocolate TartletsMy Profile

  10. Rettabug says

    Yuuuummmmm! I was pinning these gorgeous photos before I even got down to the recipe, Cathy!
    GORGEOUS shots…mouthwateringly tempting. LOL Spell check says “mouthwateringly ” isn’t a word but it works in my book!
    Rettabug recently posted..Walker Caddy TutorialMy Profile

  11. Madonna/aka/Ms. Lemon says

    Did I miss how many this recipe makes? I would like to make this, but I cook in small batches. Would you suggest 2 or 3 eggs if I halve the recipe? Or can it be halved? Your photos are absolutely gorgeous. Pinning.
    Madonna/aka/Ms. Lemon recently posted..Farro With VegetablesMy Profile

  12. Pam says

    Oh Cathy. What a lovely, beautiful, and delicious dessert. Seriously drool worthy!
    Pam recently posted..Asian SalmonMy Profile

  13. Jacqueline says

    What beautiful cheesecakes – they are so photogenic, or is it that you are such a great photographer. I agree, anything miniature is so wonderful. Our whole wedding next week is miniature foods. If I had one of these in the fridge, I’d be down there right now!
    Jacqueline recently posted..Final Sailing for Pirate’s Cove TablescapesMy Profile

  14. Pat @ Mille Fiori Favoriti says

    This sounds like a wonderfully different cheesecake recipe, Cathy. I love your presentation in the small jars. It’s perfect for summer picnic and barbecue time!
    Pat @ Mille Fiori Favoriti recently posted..My Wish Came True!My Profile

  15. Giardino degli Ulivi says

    I love cheesecake and I love raspberries too.

    Do you love italian cuisine? :-)))

    italiancookingholiday.blogspot.com

  16. Karen (Back Road Journal) says

    I like serving individual desserts as well. Your cheesecakes in a jar are cute and have to be super delicious.
    Karen (Back Road Journal) recently posted..The Secret To A Great TomatoMy Profile

  17. Marie says

    Oh my Cathy, that looks outstanding, I want to reach for one right now!
    Marie recently posted..Comment on Grilled Fennel Salad with Fresh Herbs and Parmesan by Lori LynnMy Profile

  18. Jeannie says

    Such gorgeous creations! I would be so reluctant to eat this…love your photos Cathy:)
    Jeannie recently posted..Banana Walnut SconesMy Profile

  19. Jenna says

    Have you ever tried flavoring the cheesecake part? I am trying to invent a key lime custard for a dessert in a cup for a party, this just might work! I want to try your raspberry version too, it sounds so good!
    Jenna
    Jenna recently posted..Happy Father’s Day, A Manly Menu!My Profile

  20. Magali@TheLittleWhiteHouse says

    I can’t wait to try this when raspberries will finally be ripe in my garden, they are veru late this year due to an unusually cold spring.
    Magali@TheLittleWhiteHouse recently posted..Château de JosselinMy Profile

  21. Lulu says

    I’ve seen so many wonderful foods done in jars that I broke down and bought some. Your cheesecake looks like a tasty and beautiful thing to have as my first effort to serve in a jar.
    Btw, I dared not show the German potato salad photo to the hubby. He’d have been drooling at the sight of it and the sausage!

  22. Michael Buesing says

    We made this tonight and it turned out great. BUT, it made WAY more filling then 10 servings in those 1/2 pint (4 oz) jars. I could have doubled my jars to 10, with the filling. Not the crust, it seems spot on.

    Also, I didn’t “fold” the cream cheese and custard, but whisked it. We did fold the whipped cream in. The flavor of the custard/cream cheese, was amazing, but really diluted out with a 1 pint of whipped cream, whipped (which makes a lot).

    Great recipe!

    We’re going to enter this is a BBQ competition, in the dessert category. Wish us luck!

    Mike.

  23. Kendis says

    This recipe looks fabulous. I especially love the presentation. The jars look like “Weck” jars? Do you know if they are made by Weck, and if so, what size?

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