No Bake Mini Mason Jar Spiced Cheesecakes (Printable)
Creamy, spiced cheesecakes served in individual mason jars—perfect for effortless entertaining and make-ahead desserts.
# What You’ll Need:
→ Crust
01 - 1 cup graham cracker crumbs
02 - 3 tbsp unsalted butter, melted
03 - 2 tbsp brown sugar
04 - 1/2 tsp ground cinnamon
→ Cheesecake Filling
05 - 8 oz cream cheese, softened
06 - 1/3 cup sour cream
07 - 1/3 cup granulated sugar
08 - 1/2 tsp vanilla extract
09 - 1/4 tsp ground cinnamon
10 - 1/8 tsp ground nutmeg
11 - 1/8 tsp ground ginger
12 - Pinch of ground cloves
13 - 1 cup heavy whipping cream, cold
→ Topping
14 - Whipped cream
15 - Ground cinnamon or nutmeg for dusting
# Steps:
01 - Combine graham cracker crumbs, melted butter, brown sugar, and cinnamon in a medium bowl. Mix until all ingredients are evenly moistened and well blended.
02 - Distribute approximately 2 heaping tablespoons of crust mixture into each of 6 mini mason jars (4 oz each). Press down firmly using the back of a spoon to create an even, compact layer.
03 - Beat softened cream cheese in a large mixing bowl until completely smooth and free of lumps. Incorporate sour cream, granulated sugar, vanilla extract, cinnamon, nutmeg, ginger, and cloves. Continue mixing until fully combined and creamy.
04 - In a separate chilled bowl, whip cold heavy whipping cream using electric beaters until stiff peaks form. The cream should hold its shape when beaters are lifted.
05 - Gently fold the whipped cream into the cream cheese mixture using a spatula. Use light, circular motions to maintain airiness until the filling is smooth, uniform, and no white streaks remain.
06 - Spoon the cheesecake filling evenly over the crust layer in each jar, leaving about 1/4 inch space at the top. Smooth the surface with the back of a spoon or small offset spatula.
07 - Secure lids on jars and refrigerate for a minimum of 3 hours. The filling should be firm to the touch and hold its shape when spooned.
08 - Remove jars from refrigerator just before serving. Top each cheesecake with a dollop of whipped cream and a light dusting of ground cinnamon or nutmeg as desired.
# Expert Advice:
01 -
- You can make them a day ahead and actually relax before company arrives
- The warm spice blend tastes like autumn wrapped in creamy perfection
02 -
- Cold cream whips up so much faster than room temperature—pop your bowl in the freezer for ten minutes if you are struggling
- Overmixing after adding the whipped cream will knock out all the air, so fold gently like your grandmother's dignity depends on it
03 -
- A kitchen scale is your friend for consistent results every single time
- Room temperature cream cheese blends smoothly without any pesky lumps