4 Ways To Bake In A Mason Jar

Mini Mason Jar Cheesecake

Technically this is a no-bake recipe, but is still falls into our mason jar meal theme. This dessert is really the ultimate in both ease and deliciousness – a salted caramel cheesecake that is absolute heaven. Here’s another way to pep up a dinner party dessert, and it’s something that you can make ahead, saving you time for the main meal and for entertaining guests. We love salted caramel, but feel free to serve this topped with macerated strawberries (strawberries that have been sprinkled with sugar and refrigerated, releasing natural juices), or with any topping that you enjoy. Our cheesecake is sweet treat that comes in a delightful little package.

Ingredients

For the cheesecake:

— 12-14 graham cracker squares (1 cup crumbled)

— 1 stick unsalted butter

— 1 (8 oz) package cream cheese

— 1 (8 oz) can sweetened condensed milk

— 1 teaspoon vanilla extract

— 2 tablespoons sugar

— 4 (4 oz) mason jars

— For the caramel sauce:

— Store-bought caramel sauce

— Coarse salt (or sea salt) for sprinkling

Directions

— Blitz graham crackers in a food processor until just crumbly, then pulse while slowly adding melted butter until graham crackers are moist and the consistency of wet sand (NOTE: you may not need the full stick of butter to achieve desired consistency).

— Spoon mixture into bottom of each mason jar (about 2 tablespoons) and press down to create cheesecake base. Refrigerate for 10-15 minutes to set.

— Using a hand mixer, whip together vanilla, sweetened condensed milk, sugar and cream cheese until smooth. (NOTE: use slightly less than the full can of sweetened condensed milk; less milk will result in a more firm cheesecake.)

— Evenly distribute the batter between the jars, filling to just below top of jar. Screw on lids and place in refrigerator to set for at least 4 hours, preferably overnight.

— To serve, bring cheesecakes to room temperature (15 minutes) and top with store-bought caramel sauce and a sprinkle of sea salt.