Individual cheesecakes in a jar — easy to pack for tournaments. Make ahead and chill overnight.
Ingredients
- 2 blocks cream cheese, at room temperature
- 3 T sugar
- 1 c heavy cream
- 1 T lemon juice
- 1–2 c ground graham crackers
- Fresh strawberries, sliced or chopped
- ½ c raspberry jam
- 4 oz glass jars
Instructions
- Beat the cream cheese and sugar with a hand mixer until creamy.
- Turn the mixer to low and slowly pour in the heavy cream. Once it’s mixed in, crank the speed up and whip for about 2 minutes, until thick enough to hold its shape.
- Mix in the lemon juice.
- Build the jars: a spoonful of graham crumbs on the bottom, then layers of cheesecake, fruit, and jam, repeating until the jars are full.
- Refrigerate at least 2 hours, or overnight.
Tip: Use whatever fruit and jam you like/have on hand. Store bought lemon juice is a great short cut when needed. I only make these for tournaments since assembly takes a little longer than one big cheesecake. They are so easy to pack and eat at the field!