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Mason Jar Cheesecake

  • Makes: 6 servings  
  • Prep Time: 20 minutes 

Ingredients

Crust Mixture

3/4 cup 175 ml graham cracker crumbs

1/2 cup 125 ml chopped pecans

1/3 cup 75 ml butter, melted

¼ cup 50 ml Sugar In The Raw® Natural Turbinado Sugar

Cheesecake

1 pkg 8 oz/250g cream cheese, softened

1 can 300 ml Eagle Brand® Regular or Low Fat Sweetened Condensed Milk

1/3 cup 75 ml lemon juice

1 tsp 5 ml vanilla extract

Directions

  1 Crust: Combine ingredients for crust mixture. Set aside.

  2 Beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until well combined. Add lemon juice and vanilla. Mixture will thicken from the lemon juice.

  3 Assembly: Pack down 2 tbsp (30 mL) crust mixture on bottom of 6 mason jars or dessert glasses. Top with 3 tbsp (45 mL) cheese mixture, another 2 tbsp (30 mL) crust mixture, another 3 tbsp (45 mL) cheese mixture and sprinkle remaining crust mixture over the cheese cakes.

  4 Cover and refrigerate 3 hours.

Tip(s)

Fold in ½ cup (125 mL) finely chopped chocolate into cheesecake before assembly.


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