Cheesecake in a jar recipe

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  • Yield: 4 to 5 Servings
  • Preparation Time: 45 Minutes


  • 1 cup sliced strawberries
  • 1 cup raspberries
  • 1 cup blueberries
  • 1 cup blackberries
  • 4 tbsp apricot jam
  • 2(8-oz) pkgs cream cheese
  • 5 eggs
  • ¼ cup sour cream
  • ¼ cup cornstarch
  • 1 tsp almond extract
  • 1 tsp vanilla extract
  • 2 cups graham cracker crumbs
  • 4 or 5 (8-ounce) jelly jars
How to Make It
  1. Combine berries in a large bowl. Fold apricot jam into them (it’s easier if you warm the jam first). Set aside until ready to use.
  2. In a food processor, combine cream cheese, eggs, sour cream, cornstarch, and almond and vanilla extracts; puree until smooth.
  3. Gather 4 to 5 widemouthed 8-ounce jelly jars; press ½ inch of graham cracker crumbs into bottom of each. Reserve extra crumbs.
  4. Divide and pour the cheesecake batter into each jar, filling ¾ of the way.
  5. Place steam rack in bottom of Instant Pot. Pour 1 cup water into the pot.
  6. Place prepared cheesecake jars onto the steam rack.
  7. Pressure cook on low for 25 minutes. Let steam release naturally. Remove Instant Pot lid. Allow mini-cheesecakes to fully cool.
  8. Sprinkle tops with extra graham cracker crumbs. Top with fresh berries mixture.

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