Slow Cooker Cheesecake in a Jar: The Easiest, Creamiest Dessert You’ll Ever Make
If you’ve ever dreamed of making perfectly portioned, ultra-creamy cheesecake without turning on your oven, then this recipe is about to change your dessert game forever.
This Slow Cooker Cheesecake in a Jar recipe is the ultimate no-fuss, no-fail way to enjoy rich, velvety cheesecake — all made right in your slow cooker.
And yes, it’s as easy as it sounds.
These adorable cheesecakes are baked directly in 8 oz mason jars, making them perfect for parties, gifts, or just a little indulgence anytime. With a buttery graham cracker crust and a luscious cream cheese filling, they’re everything you love about traditional cheesecake — but easier, cuter, and more convenient.
Let’s dive into this slow-cooker magic and learn how to make cheesecake in a jar that’s as impressive as it is delicious.
Why You’ll Love This Recipe
- ✅ No oven required — perfect for summer or small kitchens.
- ✅ Portion-controlled — individual servings in jars.
- ✅ Perfectly creamy texture thanks to gentle slow cooker steam.
- ✅ Customizable — top with fruit, chocolate, or anything your heart desires.
Ingredients
For the crust:
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 3 tbsp unsalted butter, melted
For the filling:
- 2 (8 oz) blocks cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup sour cream
Optional toppings:
- Fresh berries
- Fruit preserves
- Chocolate ganache
- Whipped cream
- Crushed cookies
Equipment
- 6 to 7 half-pint (8 oz) mason jars with lids
- Slow cooker (large enough to fit the jars)
- Hand mixer or stand mixer
- Mixing bowls
- Measuring cups and spoons
- Aluminum foil
- Tongs
Step-by-Step Instructions
1. Prepare the Jars
- Wash and dry your mason jars thoroughly.
- Lightly spray the inside of each jar with nonstick cooking spray.
2. Make the Crust
- In a small bowl, combine graham cracker crumbs, sugar, and melted butter.
- Spoon about 2 tablespoons of the mixture into each jar.
- Press down gently with a spoon or tamper to form a firm crust layer.
3. Make the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese until smooth and fluffy.
- Add the sugar and mix until well combined.
- Beat in the eggs one at a time, scraping down the sides of the bowl as needed.
- Mix in the vanilla extract and sour cream until smooth.
4. Fill the Jars
- Spoon the cheesecake filling into each jar, leaving about ½ inch of space at the top.
- Tap jars gently on the counter to remove air bubbles.
5. Prepare the Slow Cooker
- Place a folded kitchen towel or a rack at the bottom of your slow cooker to prevent direct contact between the jars and the heat source.
- Arrange the jars in the slow cooker, making sure they don’t touch each other.
- Carefully pour hot water into the slow cooker until it reaches halfway up the sides of the jars.
6. Slow Cook the Cheesecakes
- Cover each jar loosely with a piece of aluminum foil to prevent condensation from dripping onto the cheesecake.
- Cover the slow cooker with its lid.
- Cook on LOW for 2 to 2½ hours, or until the centers are just set and slightly jiggly.
7. Cool and Chill
- Use tongs to carefully remove the jars from the slow cooker.
- Let them cool at room temperature for 30 minutes.
- Cover with lids and refrigerate for at least 4 hours, preferably overnight.
How to Serve
Once chilled, your cheesecakes are ready to enjoy! You can serve them straight from the jar or dress them up with your favorite toppings.
Topping Ideas:
- 🍓 Fresh strawberries or raspberries
- 🍒 Cherry pie filling
- 🍫 Chocolate ganache drizzle
- 🥥 Toasted coconut flakes
- 🍪 Crushed Oreos or graham crackers
- 🍋 Lemon curd
Storage Tips
- Refrigerator: Store sealed jars in the fridge for up to 5 days.
- Freezer: Cheesecake jars can be frozen for up to 2 months. Thaw overnight in the fridge before serving.
Pro Tips for Perfect Cheesecake in a Jar
- Use room temperature ingredients: This ensures a smooth, lump-free filling.
- Don’t overmix: Overbeating can incorporate too much air, leading to cracks.
- Check doneness gently: The centers should jiggle slightly but not be liquid.
- Let them chill fully: Cheesecake texture improves after a full chill in the fridge.
FAQs
1. Can I use different crusts?
Absolutely! Try crushed Oreos, gingersnaps, or even pretzels for a salty-sweet twist.
2. Can I make this recipe keto or gluten-free?
Yes! Use almond flour or gluten-free graham crackers for the crust and a sugar substitute like erythritol for the filling.
3. Can I make these in smaller jars?
Yes, 4 oz jars work great for mini servings. Just reduce cooking time by 15–20 minutes.
4. Do I need to seal the jars for storage?
No need to process them for canning. Just screw on the lids once cooled and store in the fridge.
5. Can I double the recipe?
Yes, as long as your slow cooker can fit the extra jars. Cook time remains the same.
Ready to make your own? Grab your slow cooker and mason jars, and let the cheesecake magic begin. 🍰✨
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