Canning Cheesecake: A Sweet Treat in a Jar

Cheesecake lovers, get ready to preserve your favorite dessert in a whole new way! Canning cheesecake is a fun and creative method to prepare, store, and even gift your favorite rich, creamy dessert. Perfectly portioned in jars, these cheesecakes are not only delicious but also practical for on-the-go indulgence or long-term storage.

While traditional cheesecakes are baked in large springform pans, canning allows you to enjoy this treat in adorable single-serving jars. They’re great for picnics, parties, and holidays. Plus, having cheesecake ready-to-eat in your pantry is the kind of prep we all dream of.

However, it’s important to note that canning cheesecake for long-term shelf storage is not USDA-approved for home canning. These cheesecakes are stored in jars primarily for refrigerated short-term use (up to 7 days) or freezing. Always refrigerate or freeze promptly after cooling.

⏲️ Cooking Time & Servings

• Prep Time: 20 minutes

• Cook Time: 25–30 minutes

• Cooling Time: 1 hour

• Total Time: About 2 hours

• Yield: 8 jars (4 oz mason jars)

• Serving Size: 1 jar per person

🧾 Ingredients

For the Crust:

• 1 cup graham cracker crumbs

• 3 tbsp melted butter

• 1 tbsp granulated sugar

For the Cheesecake Filling:

• 2 (8 oz) blocks cream cheese, softened

• ½ cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• ¼ cup sour cream

• Pinch of salt

Optional Toppings:

• Fruit preserves (strawberry, blueberry, or cherry)

• Fresh fruit slices

• Whipped cream

• Chocolate ganache or caramel sauce

👩‍🍳 How to Make Cheesecake in Jars

Step 1: Prepare the Jars

Sterilize 8 small (4 oz) mason jars by washing them in hot, soapy water. Let them dry completely. Do not seal for pressure canning—these will be refrigerated only.

Step 2: Make the Crust

In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until it resembles wet sand. Spoon about 1 tbsp into the bottom of each jar. Use a small spoon or tamper to press the crust down gently.

Step 3: Make the Filling

In a large mixing bowl, beat the cream cheese until smooth and creamy. Add sugar and mix until fully incorporated. Add eggs one at a time, then mix in vanilla, sour cream, and a pinch of salt.

Step 4: Fill the Jars

Spoon the cheesecake filling over the crusts in the jars, filling each about ¾ full to allow room for expansion. Tap jars lightly on the counter to remove air bubbles.

Step 5: Bake in a Water Bath

Place jars in a deep baking dish. Add hot water to the dish until it reaches halfway up the jars (be careful not to splash water inside). Bake at 325°F (163°C) for 25–30 minutes until centers are set but slightly jiggly.

Step 6: Cool and Refrigerate

Carefully remove jars from the water bath. Let cool at room temperature for 1 hour, then refrigerate for at least 4 hours (preferably overnight) before serving.

Step 7: Add Toppings

Before serving, add your favorite toppings like fruit, whipped cream, or sauces. Seal lids if storing in the fridge or freezer.

📝 Notes

• Do not pressure can or water-bath can cheesecake for shelf storage—it is not considered safe.

• Store cheesecakes in the refrigerator for up to 7 days, or freeze for up to 3 months.

• Use full-fat cream cheese and sour cream for the creamiest texture.

• Let cream cheese soften at room temperature for smooth blending.

• Leave space at the top of each jar if you plan to freeze.

❓FAQs

Q: Can I use low-fat cream cheese?
A: You can, but it may result in a less creamy, more crumbly texture.

Q: Can I skip the crust?
A: Absolutely! Some people prefer crustless cheesecake for a gluten-free option or to save time.

Q: How long can I store these in the fridge?
A: Up to 7 days, tightly sealed. Always check for signs of spoilage before eating.

Q: Can I double the recipe?
A: Yes, but bake in separate batches to ensure even cooking.

Q: Is it safe to can cheesecake for shelf storage?
A: No. The USDA does not recommend canning cheesecake for unrefrigerated storage due to the risk of botulism and spoilage. Always refrigerate or freeze.

🍽 Nutrition (Per Serving – 1 jar)

Note: Nutrition may vary slightly based on toppings or substitutions.

⚠️ Disclaimer

Cheesecake in jars is a rich dessert best enjoyed in moderation as part of a balanced diet. Always check for common allergens such as dairy, eggs, and gluten in the crust. This recipe is intended for refrigerated or frozen storage only—do not use it for traditional shelf-stable canning. Always follow food safety guidelines.