Cherry Cheesecake in a Jar


  • For the crust:
  • 1 sleeve graham crackers
  • 4 tablespoons butter, melted
  • 2 teaspoons sugar
  • Pinch salt
  • For the cream cheese layer:
  • 1 cup heavy whipping cream
  • 1 (8 ounce) packages cream cheese, room temperature
  • ⅓ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon fresh lemon juice
  • For the cherry pie filling:
  • 4 cups tart cherries, pitted
  • 1 cup sugar
  • ¼ cup cornstarch


  1. In a food processor, place the graham crackers, sugar, and salt until the crackers are finely ground. Add the butter and pulse until the mixture comes together.
  2. Divide and press the graham cracker mixture into the bottom of the jars, creating an even layer.
  3. In a cold mixing bowl, whisk the heavy cream until stiff peaks form. Set aside.
  4. In a large mixing bowl, beat the cream cheese until smooth.
  5. Add the vanilla, sugar, lemon juice, and salt into the cream cheese. Continue mixing until completely combined.
  6. Into the cream cheese mixture, fold half of the whipped cream. Once that is incorporated, fold in the remaining cream.
  7. Divide the cream cheese between the jars. (Using a piping bag to fill the jars makes it easier.)
  8. To make the cherry pie filling, place cherries into a saucepan and cover. Cook over medium heat until the cherries begin to break down and release their juice. Add the sugar and cornstarch, stirring to combine. Return the cherries to a simmer and reduce the heat too low. Continue cooking until the sauce has thickened, approximately 2 minutes. Cool completely before spooning over the cheesecake.
  9. Cover and refrigerate the jars until ready to serve or overnight.


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