Cheesecake in a Jar

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Yield: seven 1/2-pint cheesecakes

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Finally, a simple and easy way to make individual servings of cheesecake that are perfectly portable. Your slow cooker is the key to creating the warm, moist environment that's best for baking cheesecakes.

Cheesecake in a Jar

star rating (9) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: seven 1/2-pint cheesecakes
Published: 04/28/2013



  • 1 cup graham cracker crumbs
  • 1 tablespoon sugar


  • 2 pounds cream cheese, at room temperature
  • 1 2/3 cups sugar
  • 1/4 cup cornstarch
  • 2 teaspoons vanilla
  • 2 large eggs, at room temperature
  • 3/4 cup cream, half & half, or whole milk

Tips from our bakers

  • The slow cooker method works well for almost any cheesecake batter. Imagine a buffet of your favorite flavors, each in a perfect little jar!
  • Cheesecakes will stay fresh in their jars in the fridge for up to a week.


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1) To make the crust: Blend together the graham cracker crumbs and sugar. Place 2 tablespoons in the bottom of each of seven 1/2-pint canning jars, such as Mason jars. Press down lightly. Set the jars aside.

2) To make the batter: Place the softened cream cheese into the bowl of your mixer. Beat on medium-high speed for 2 minutes, to aerate and remove any lumps. Be sure to scrape the bowl at least twice.

3) Stop the mixer, scrape the bowl, and add the sugar and cornstarch. Beat on medium speed for 2 more minutes. Stop again, scrape, and add the vanilla, eggs, and cream. Beat for 2 more minutes on low speed.

4) Prepare a 7- to 8-quart slow cooker for baking. Place the crust-filled jars into the pot. Fill each jar 3/4 full of cheesecake batter, taking care not to drip any down the outsides of the jars.

5) Place the canning lid of each jar on lightly. This is to prevent water from dripping into the cheesecake while you fill the crock pot. Carefully pour warm water into the crock pot around the jars. The water level should come 3/4 of the way up the sides of the jars. When you're done pouring, remove the jar lids and set aside for later.

6) Cover the slow cooker and cook on high for 1 to 2 hours. All slow cookers are different, so the times may vary quite a bit. The cheesecakes are done when the centers are no longer jiggly or wobbly, and a knife inserted into the cake about 1/2" from the edge comes out clean.

7) Turn off the slow cooker and allow the cheesecakes to rest for about 20 minutes to cool slightly before handling. Remove the jars and place on the counter to cool for another hour before sealing and placing in the fridge to chill for several hours, or overnight.

9) To serve, simply open the jar, top with fresh berries, chocolate chips, hot fudge, or whipped cream, and dive in with a long-handled spoon. These are very rich cakes, so one jar will feed two people; or any leftovers can be refrigerated for serving later.

Yield: seven 1/2-pint cheesecakes, about 14 servings.

Nutrition information

Serving Size: 1/2 jar Servings Per Batch: 14 servings Amount Per Serving: Calories: 423 Calories from Fat: 255 Total Fat: 28g Saturated Fat: 16g Trans Fat: 1g Cholesterol: 115mg Sodium: 272mg Total Carbohydrate: 37g Dietary Fiber: 0g Sugars: 30g Protein: 6g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


  • star rating 03/09/2015
  • Anj from Canada
  • Dear Lord this turned out perfect !!!! My husband LOVES cheesecake and I didn't know how he'd like it...he loved it !!! I brought 2 jars in to my co-workers...they went ga ga over it !!!! I can't wait to make these again !!! I think, though, I am going to omit the graham crumbs next time..for some reason, they tasted a wee bit burnt...the consistency of the cheesecake was perfect though :) Thank you

    You're so welcome Anj! We're glad these portable desserts were such a hit. Feel free to try experimenting with the crust; you may enjoy the flavor of vanilla cookies (such as Nilla wafers) or chocolate graham crackers instead. Happy baking! --Kye@KAF

  • star rating 02/04/2015
  • Anj1973 from KAF Community
  • This recipe sounds amazing !!! I am going to make these but in smaller jars with a bit more crust :) I was reading the recipe and wondering...can't we just fill the jars BEFORE putting them in the slow cooker? And can't we put the water in the slow cooker BEFORE putting the jars in the base? That way, you aren't wasting time putting the lids on and taking them off...putting the water in first would eliminate risk of getting water in the jars. I am looking forward to making these :)
    We like the way you think--try to make everything as easy as possible for yourself! You can certainly try filling the jars before putting them in the slow cooker, although we sometimes found it difficult to manipulate the relatively full jars in the tight space of the slow cooker. We do not recommend filling the slow cooker with water before putting the jars in place, however. If you do not have exactly the right amount of water you risk having the water level overflow into your carefully prepared cheesecake jars, which would be incredibly sad! Good luck with this recipe--it's easy to make and fun to enjoy! --Kye@KAF
  • star rating 12/22/2014
  • from
  • Easiest cheesecake I have ever made,
  • star rating 07/09/2014
  • Fay from MA
  • love it and so easy. just be sure to start with hot water in your crockpot.
  • star rating 07/07/2014
  • Corrinne from Spring Hill, TN
  • This is a great recipe. I used wide mouth half pint jars and you can get a bite of cheesecake, topping and crust with each spoonful.
  • 08/26/2013
  • Karen from Seattle
  • We love this recipe. It is so easy to just pop in the crock pot. I use the smaller jelly jars as these are the perfect size for a treat. Even cutting the recipe in half for the smaller jars makes a lot -10 to 12 of them - so you will need to "bake" in two batches. These freeze great!
  • star rating 07/18/2013
  • sandante1 from KAF Community
  • Love the taste, the technic, the ease of preparation. It stole the show at a pool party I attended. I found the cheese mix to be too much for 7 jars. Next time I'll spread it to 10 jars.
  • star rating 07/03/2013
  • Sharley from Rockville, MD
  • The cheesecake itself was good. The problem with this (and the majority of cheesecake in a jar recipes) is that by the time you get to the bottom, you're left with some dry graham cracker crumbs. In a traditional cheesecake, you've got a slice with some topping, cheesecake, and crust. With this - just about all of the cheesecake is gone (even with a long handled spoon). There must be a way to fix this - maybe, layer 1/2 cheesecake filling, then crumbs, then 1/2 cheesecake filling?
    That sounds like a great way to have your (cheesecake) crust and eat it too ;) Happy Baking! Irene@KAF
  • star rating 05/20/2013
  • darla10 from KAF Community
  • I love this and will be making more. What a fantastic idea. We will be camping at Bryce Canyon in a few weeks and I can't wait to share these with my nieces and nephews!