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You are here: Home / Recipes / Crock-Pot Lemon Cheesecake In A Jar + Video

Crock-Pot Lemon Cheesecake In A Jar + Video

Written by: Crock-Pot Ladies 4 Comments

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Crock-Pot Lemon Cheesecake In A Jar
Crock-Pot Lemon Cheesecake In A Jar
Crock-Pot Lemon Cheesecake In A Jar

Serve up cute little individual serving of this delectable Crock-Pot Lemon Cheesecake In A Jar to your family or party guests for dessert! Yes, cheesecake in a jar…cooked in your slow cooker!

Crock-Pot Lemon Cheesecake In A Jar

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Crock-Pot Lemon Cheesecake In A Jar

Cheesecake is my Kryptonite and weakness. There really has not been a cheesecake that I have not loved. And I love making cheesecake too. Luckily I had some cream cheese in the fridge and set about making a cheesecake to satisfy my sweet tooth.

But I didn’t want to do a full cheesecake (because we already did that) instead I wanted to try something just a wee bit different.

I had made cheesecake in a jar before, but the conventional way, in the oven but moving it over the slow cooker 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?

Crock-Pot Lemon Cheesecake In A Jar

Ingredients Needed:

  • Graham Cracker Crumbs – You can either crush your own graham cracker crumbs by placing some whole graham crackers in a food processor or a baggie and crushing them with a rolling pin or to save time I just like to buy a box of already crushed graham cracker crumbs. The box of crumbs is usually found in the baking aisle of most grocery stores near where the pre-made graham cracker pie crusts are.
  •  Unsalted Butter – You will want to melt the butter either in a small saucepan on the stove-top or in a small microwave safe dish. If microwaving it just go in 10 second intervals until melted to prevent it from popping melted butter all over your microwave.
  •  Granulated Sugar – This is just plain white sugar. This recipe has not been tested using sugar substitutes such as Stevia or Splenda. If you try it let us know how it turns out for you!
  • Cream Cheese – Before making this cheesecake, set out your cream cheese on the counter for an hour or two to allow it to soften and come to room temperature.
  • Eggs – Unless otherwise stated I use large eggs in my recipes. If you have other sized eggs use this egg size conversion chart to adjust the recipe to the size eggs you have.
  • Lemon – For this recipe you are going to use the zest and juice of one medium lemon. Zest the lemon first, then juice it and discard or compost the rind.

Directions:

  1. In a medium mixing bowl combine graham cracker crumbs, melted butter and 1 tablespoon sugar and mix well.
  2. Spoon graham cracker crumb mixture evenly into six (6) 8 oz. glass jelly canning jars.
  3. Press crust mixture lightly into the bottom of each jar so that you have an even crust layer.
  4. In the bowl of an electric mixer mix the cream cheese, eggs, remaining sugar and the zest and juice of one lemon and mix till everything is well combined and the mixture is light and fluffy.
  5. Pour or ladle the cheesecake mixture over the crust mixture in each jar.
    Wipe off any drips with a clean damp washcloth or paper towel.
  6. Evenly space the filled jars inside an oval 6 quart or larger slow cooker and fill between the jars with water until the water comes up halfway up the sides of the jars, being careful not to get water inside your jars.
  7. Cover and cook on HIGH for 3 to 4 hours or until cheesecake is set and only moves a little bit when you lightly touch the top of the cheesecake with your finger.
  8. Carefully (they are going to be hot!) remove jars from the slow cooker and set on a towel on counter-top to cool for 1 to 2 hours.
  9. Lightly screw lids on jars once cooled off a bit and transfer jars to the refrigerator to chill.
  10. Once cheesecakes are chilled you can serve and eat as is, or add a berry topping such as raspberries, strawberries or blueberries.

Products Needed:

  • 6 Quart Oval Slow Cooker
  • Mixing Bowls
  • Measuring Cups And Spoons
  • Hand Mixer Or Stand Mixer
  • Silicone Spatula
  • 8 Ounce Jelly Jars
  • Citrus Juicer
  • Citrus Zester/Microplane

Crock-Pot Lemon Cheesecake In A Jar

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  • Crock-Pot Thin Mint Cheesecake
Crock-Pot Lemon Cheesecake In A Jar
Print Recipe
Crock-Pot Lemon Cheesecake In A Jar Recipe
A tart lemon cheesecake that is packed with fresh lemon zest in a fun individual serving size mason jar. This yummy dessert is perfect for spring or summer (or any time of the year really) and tastes great served with a dollop of whipped cream and fresh berries!
Print Recipe
Crock-Pot Lemon Cheesecake In A Jar Recipe
A tart lemon cheesecake that is packed with fresh lemon zest in a fun individual serving size mason jar. This yummy dessert is perfect for spring or summer (or any time of the year really) and tastes great served with a dollop of whipped cream and fresh berries!
Crock-Pot Lemon Cheesecake In A Jar
Rating
Votes: 4
Rating: 4.75
You:
Rate this recipe!
Servings 6People
Prep Time 30Minutes
Cook Time 3 - 4Hours On HIGH
Ingredients
  • Graham Cracker Crust:
  • 1 Cup Graham Cracker Crumbs
  • 2 Tablespoons Unsalted Butter Melted
  • 1 Tablespoon Granulated Sugar
  • Lemon Cheesecake Filling:
  • 16 Ounces Cream Cheese Softened
  • 2 Large Eggs
  • 1 1/2 Cups Granulated Sugar
  • 1 Medium Lemon Zested And Juiced
Servings: People
Ingredients
  • Graham Cracker Crust:
  • 1 Cup Graham Cracker Crumbs
  • 2 Tablespoons Unsalted Butter Melted
  • 1 Tablespoon Granulated Sugar
  • Lemon Cheesecake Filling:
  • 16 Ounces Cream Cheese Softened
  • 2 Large Eggs
  • 1 1/2 Cups Granulated Sugar
  • 1 Medium Lemon Zested And Juiced
Servings: People
Rating
Votes: 4
Rating: 4.75
You:
Rate this recipe!
Servings 6People
Prep Time 30Minutes
Cook Time 3 - 4Hours On HIGH
Instructions
Graham Cracker Crust:
  1. In a medium mixing bowl combine graham cracker crumbs, melted butter and 1 tablespoon sugar and mix well.
  2. Spoon graham cracker crumb mixture evenly into six (6) 8 oz. glass jelly canning jars.
  3. Press crust mixture lightly into the bottom of each jar so that you have an even crust layer.
Lemon Cheesecake:
  1. In the bowl of an electric mixer mix the cream cheese, eggs, remaining sugar and the zest and juice of one lemon and mix till everything is well combined and the mixture is light and fluffy.
  2. Pour or ladle the cheesecake mixture over the crust mixture in each jar.
  3. Wipe off any drips with a clean damp washcloth or paper towel.
  4. Evenly space the filled jars inside an oval 6 quart or larger slow cooker and fill between the jars with water until the water comes up halfway up the sides of the jars, being careful not to get water inside your jars.
  5. Cover and cook on HIGH for 3 to 4 hours or until cheesecake is set and only moves a little bit when you lightly touch the top of the cheesecake with your finger.
  6. Carefully (they are going to be hot!) remove jars from the slow cooker and set on a towel on counter-top to cool for 1 to 2 hours.
  7. Lightly screw lids on jars once cooled off a bit and transfer jars to the refrigerator to chill.
  8. Once cheesecakes are chilled you can serve and eat as is, or add a berry topping such as raspberries, strawberries or blueberries.
Nutrition Information
Calories: 741kcal, Total Fat: 33g, Saturated Fat: 19g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Cholesterol: 160mg, Sodium: 538mg, Potassium: 71mg, Carbohydrates: 100g, Dietary Fiber: 0.4g, Sugars: 74g, Protein: 8g, Vitamin A: 20%, Vitamin C: 12%, Calcium: 6%, Iron: 2%
If you like this recipe or find it useful, it would be lovely if you would consider leaving a nice 4 or 5 star rating. Rating is done by clicking on the stars above.
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Special Diets
Vegetarian

Recipe Collections:

Cheesecake Crock-Pot Recipes Dessert Slow Cooker Recipes
Lemon Slow Cooker Recipes Spring Crock-Pot Recipes
6 Quart Crock-Pot Recipes Summer Slow Cooker Recipes

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Crock-Pot Lemon Cheesecake In A Jar

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Filed Under: Desserts, Easter Recipes, Spring Recipes, Summer Recipes, Videos Tagged With: 10 Ingredients Or Less, Blueberries, Blueberry, Cheesecake, Cream Cheese, Creamcheese, Easy Crock-Pot Recipes, Eggs, Graham Cracker Crumbs, Kid Friendly, Lemon, Lemon Juice, Lemon Zest, Raspberries, Strawberries, Sugar, Vegetarian

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Comments

  1. I love this! says

    November 1, 2013 at 9:05 PM

    Thank you soo much!!! Very cute idea! Great for thanksgiving, to be honest! Loved the pictures, they are a great way for those of us who hate to cook (I’m a horrible cook) to understand what we’re doing. I love the pictures!!! And the idea, so thank you soo very much!

    Reply
  2. Pamela says

    March 11, 2020 at 1:15 PM

    These look great! Can they be frozen or the recipe cut in half? There’s just the two of us and 6 would be a bit much. Can’t wait to try them. Thank you!

    Reply
    • Crock-Pot Ladies says

      March 12, 2020 at 11:26 AM

      Hi Pamela, while I have not frozen them I am pretty sure that would work okay. Just let them cool completely before putting a lid on the jars and then pop them into the freezer. I bet they would even taste yummy froen!

      Reply

Trackbacks

  1. Crock-Pot Ladies Crock-Pot Pumpkin Cheesecake In A Jar – says:
    November 14, 2013 at 8:36 AM

    […] Cheesecake). But me, I am starting to dig the “in a jar” twist,  like I did with these Lemon Cheesecakes In A Jar and I am already thinking of some variations. I just really like the individual servings of […]

    Reply

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