Mini Mason Jar Cherry Cheesecakes
Serving Size / Yield
- 2 C. graham cracker crumbs (16 whole graham crackers, blended)
- ¾ cup of sugar
- 8 T. butter, melted
- Zest of lemon
- 4 8 oz. packages of cream cheese, room temperature
- 1 C. sour cream
- 4 eggs
- 1 tsp. vanilla extract
- 2 pints of cherries
Warm the oven to 325 degrees. Spray 12 little mason jars with a non-stick cooking spray. Blend graham cracker crumbs, melted butter, and 2 tbs. of sugar in a bowl. A medium sized bowl should work. Put 2 tbs. of the graham crackers into every mason jar and flatten them to make a crust. In a separate bowl, mix the cream cheese with the ¾ cup of sugar. Add your eggs, and mix. Then add the sour cream, vanilla and the lemon zest, mix well.
Fill every mason jar with ½ cup of filling so there’s room for the cherries. Put jars in a roasting pan. Fill the pan with hot water about halfway up the mason jars. Put in oven to bake for 30 minutes. Remove them and place on cooling rack.
Topping wise, sprinkle the sugar on top of the cherries and let it cool for another 30 minutes. Refrigerate them after they are cool!