Lemon Cheesecake in a Jar - Light and crisp, just like their cookie base, these mini cheesecakes are the perfect dessert for your next barbecue. Especially because they can be made ahead of time and simply grabbed from the fridge when you’ve had time to let all the hot dogs, hamburgers and guacamole time to settle. Your guests will love the little jars, and you’ll love the minimal effort.
no bake raspberry lemon cheesecake 2/3 cup sugar zest of 2 lemons 1 (8 ounce) package cream cheese, softened 2 teaspoons fresh lemon juice 1 teaspoon pure vanilla extract 1 (8 ounce) tub frozen whipped topping, thawed 1 cup fresh raspberries, slightly mashed with a fork
Cheesecakes in Jars makes 24 little cheesecakes. (the recipe is easily halved) you will need 24 4-ounce regular mouth jelly jars Ingredients 2 cups graham cracker crumbs (16 whole graham crackers, ground) 2 tablespoons sugar 8 tablespoons butter, melted 4 8-ounce packages of cream cheese, room temperature 3/4 cup sugar 4 eggs, room temperature 1 cup sour cream 1 teaspoon vanilla extract (I used 1/4 teaspoon vanilla paste) zest of 1 lemon