I had some cream cheese in the fridge that needed to be used up and was in the mood for something sweet (major guilty of a sweet tooth here!) and had cheesecake on my mind. But I didn’t want to do a full cheesecake (besides fellow crock-pot lady Katie already did that) instead I wanted to try something just a wee bit different.
I had made cheesecake in a jar before, but the convetional way, in the oven but moving it over the crock-pot was a easy idea.
Individual cheesecakes in a jar are great for various reasons
- Portion control – less likely to eat more than one serving when they are in individual jars
- Portability - you can tote these fancy desserts with you. We totally packed ours up for a little picnic at the park.
- Gifts – what neighbor, friend, new mommy, or someone recovering from illness or surgery wouldn’t like a sweet and tart lemon cheesecake?
We don’t normally do a step-by-step tutorial for most of our crock-pot recipes because quite frankly, most of them are quite boring (toss ingredients in the crock-pot, turn it on, cover and cook) but I thought I would go ahead and do one for this recipe since there are several (but not too many!) steps involved. Scroll down to the end to get the printable version and add it to your recipe box!
In a small bowl combine the graham cracker crumbs, sugar and melted butter and stir to combine.
Evenly distribute the graham cracker crumb crust into the bottom of six 8 oz. jelly canning jars. And press down lightly to create a crust. I used my fingers, but I have long fingers, if your fingers won’t fit down inside the jelly jars find a clean something (spatula, spoon, small bottle, etc) to help you push down the crust mixture.
In the bowl of a stand mixer beat the softened cream cheese, egg, & sugar until light and fluffy.
Add the lemon zest and lemon juice and beat some more.
Spoon or ladle the cream cheese mixture into the jars (sorry I forgot a picture), wipe off any drips with a clean damp washcloth or paper towel. Place jars in a oval crock-pot and pour water around jars, being careful not to get water into your cheesecakes, till the water comes up halfway up the sides of your jars.
Cover and cook on high 3-4 hours until set. Let cool at room temperature for 1y-2 hours then put the lid on the jars and refrigerate till cold. Serve as is or add a berry topping if you wish. I had a small handful of raspberries in the fridge so I tossed them with a tablespoon of sugar, mashed them up a bit and let them macerate in the fridge while the cheesecakes were cooking.
And now for the full recipe….