These are a great treat to make and pack for picnics, lunches and short hikes. It only takes one brick of cream cheese and is quick and easy to execute.
Prep Time: 20 min
Cook time: 5 + 35 min
Yield: 4-125mL Mason Jars
1/2 cup graham cracker crumb
2 tbsp butter, melted
1 tbsp granulated sugar
8 oz cream cheese
3 tbsp sour cream
1/3 cup granulated sugar
2 tbsp lemon juice
1 tsp lemon zest
1/2 tsp vanilla
Pre-heat oven to 325F.
In a bowl stir together the graham cracker crumb and 1 tbsp of granulated sugar. Add in the 2 tbsp of melted butter and stir with a fork until everything is buttery and crumbly.
Divide the crumb evenly into 4 - 125mL mason jars. Press the buttered crumb into the bottom of each jar, using a spoon. Bake at 325F for 5min. Remove from the oven, set aside and keep oven at temperature.
In a medium bowl, beat together softened cream cheese, sour cream, 1/3 cup granulated sugar, lemon juice, lemon zest and vanilla until the batter is smooth.
Add in the egg and beat on low until combined.
Divide the filling evenly between your the mason jars.
Place the jars into an oven proof baking dish and fill the dish with boiling water until the water is 3/4 up the side of the mason jars.
Carefully transfer to the preheated oven without getting any water in the jars.
Bake in 325F oven for 35 min or until it no longer jiggles in the middle and a knife inserted in the centre comes out clean.
Remove the dish with the water and cheesecake jars from the oven and allow them to cool in the water bath for 30 min before removing them to cool completely.
Top with a dollop of your favourite jam or pie filling.
Zhuzh it up!
You can also boil down some fresh berries with some sugar, water and lemon juice to make a fresh fruit topping.
These taste best when they sit overnight in the fridge.
This amazing recipe was written by Erin Walker