Canning Recipes

Canning Cheesecake: Yes, It’s a Thing — And I Did It!

Canning cheesecake might sound like a wild idea, but it’s totally doable (with the right precautions), and the results are absolutely worth it.

 Whether you’re prepping for the holidays, stocking up your pantry with indulgent treats, or just curious about pushing the boundaries of traditional canning, this method is a fun and delicious experiment.

In this article, I’ll walk you through how I canned cheesecake, what I learned along the way, and how you can do it too — safely and deliciously.

Why Can Cheesecake?

Let’s be honest: cheesecake is one of those desserts that feels like a luxury. It’s rich, creamy, and usually reserved for special occasions. But what if you could have it shelf-stable and ready to serve at a moment’s notice?

Here’s why canning cheesecake is worth trying:

• ✅ Convenience: Pre-portioned, ready-to-eat cheesecake in jars. No baking trays, no slicing, no mess.
• ✅ Portion control: Great for gifting or enjoying a small treat without overindulging.
• ✅ Shelf-stable: When properly pressure canned, these jars can last for months.
• ✅ Fun factor: Let’s face it — it’s just cool to say you canned cheesecake.

Important Note on Safety

Before we dive into the recipe, let’s talk safety. Cheesecake is a low-acid food, which means it must be pressure canned to avoid the risk of botulism. Water bath canning is NOT safe for this recipe.

Also, while canning dairy is a bit controversial in some circles, many experienced canners (and homesteaders) have been doing it for years with proper technique. If you're unsure, refrigerate or freeze your jars instead of shelf-storing them.

Canned Cheesecake Recipe (In Jars!)

This recipe makes about 6 half-pint (8 oz) jars of creamy, delicious cheesecake. You can customize it with your favorite toppings — think cherry pie filling, lemon curd, or even chocolate ganache.

🧁 Ingredients:

For the crust:

• 1 cup graham cracker crumbs
• 2 tbsp melted butter
• 1 tbsp sugar

For the filling:

• 2 (8 oz) blocks cream cheese, softened
• ½ cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• ¼ cup sour cream (optional, for extra creaminess)

Optional toppings:

• Fruit preserves
• Pie filling
• Chocolate chips
• Crushed cookies

🫙 Equipment:

• 6 half-pint mason jars with lids and bands
• Pressure canner
• Electric mixer or hand whisk
• Mixing bowls
• Baking sheet
• Small spoon or tamper for pressing crust
• Funnel (optional, but helpful)

👩‍🍳 Instructions:

1. Prep the Jars

• Wash and sterilize your jars, lids, and bands.
• Preheat your oven to 300°F (150°C) — yes, we’re baking before canning!

2. Make the Crust

• In a small bowl, mix graham cracker crumbs, sugar, and melted butter.
• Spoon about 1–2 tablespoons of the mixture into each jar.
• Press down firmly with a spoon or tamper to form a crust at the bottom.

3. Make the Cheesecake Filling

• In a mixing bowl, beat the cream cheese until smooth.
• Add sugar and mix until combined.
• Add eggs one at a time, mixing well after each.
• Stir in vanilla and sour cream (if using).

4. Fill the Jars

• Spoon the cheesecake mixture into each jar, leaving about 1 inch of headspace.
• Tap jars gently to remove air bubbles.
• If adding toppings (like fruit preserves), spoon a small layer on top.

5. Bake the Cheesecakes

• Place jars on a baking sheet and bake at 300°F for 25–30 minutes, or until the centers are just set.
• Remove from oven and let cool for 15–20 minutes.

6. Seal and Pressure Can

• Wipe jar rims clean with a damp cloth.
• Place lids and bands on jars and tighten to fingertip tightness.
• Load jars into your pressure canner.
• Process at 10 PSI for 30 minutes (adjust for altitude if needed).

7. Cool and Store

• Allow the canner to depressurize naturally.
• Carefully remove jars and place on a towel to cool for 12–24 hours.
• Check seals. If sealed properly, store in a cool, dark place. If not, refrigerate and eat within 5 days.

🍒 Flavor Variations

Want to get creative? Try these delicious twists:

• Strawberry Swirl: Add 1 tsp of strawberry jam in the center before baking.
• S’mores: Use crushed Oreos for the crust and top with mini marshmallows and chocolate chips.
• Lemon Bliss: Add 1 tbsp lemon juice and zest to the filling, and top with lemon curd.
• Pumpkin Spice: Mix in ½ cup pumpkin puree and 1 tsp pumpkin pie spice.

🧠 Pro Tips

• Don’t overfill: Leave at least 1 inch of headspace to avoid overflow during canning.
• Cool before canning: Let the cheesecakes cool slightly before sealing to prevent cracking and condensation.
• Use full-fat ingredients: Low-fat cream cheese or sour cream may affect texture and shelf life.
• Label your jars: Include the date and flavor variation. Trust me, you’ll want to remember which one had that killer chocolate swirl.

FAQs About Canning Cheesecake

1. Is it safe to can cheesecake?

Yes — if pressure canned properly. Cheesecake is a low-acid food and must be pressure canned to avoid the risk of botulism. Never water bath can cheesecake.

2. How long does canned cheesecake last?

If sealed and stored properly, it can last up to 6 months on the shelf. For longer storage or extra caution, refrigerate or freeze the jars.

3. Can I skip baking before canning?

Baking helps set the cheesecake and improves texture. Skipping this step may result in a runnier filling.

4. Can I use pint jars instead of half-pints?

You can, but the processing time may need to be increased. Half-pint jars are ideal for portion control and even cooking.

5. Can I freeze the jars instead of canning?

Absolutely! If you’re not comfortable pressure canning dairy, bake the cheesecakes, let them cool, and freeze the jars instead. Just leave some headspace for expansion.

Final Thoughts: Damn Good Cheesecake (and Worth the Ban 🤣)

So yeah… I got kicked out of a canning group for saying “damn cheesecake” — but honestly, I’d say it was worth it. This little experiment turned out to be one of the most fun and rewarding canning projects I’ve done. And now, I’ve got jars of creamy, dreamy cheesecake ready to go whenever the craving hits.

If you’re feeling adventurous and want to impress your friends (or just treat yourself), give canned cheesecake a try. Just be prepared — once people find out you have cheesecake in a jar, they’ll be knocking on your pantry door.

Happy canning — and happy indulging! 🫙🍰💛