Lemon Cheesecake in a Jar

I’m officially done with work for the school year and I must admit, I’m pretty stoked about doing my own thing for the next few months. No alarm clock buzzing in my ear at 5:45, no last minute wardrobe changes because I’m a clutz with my morning coffee and certainly no more fitting in baking time between chores and dinner. The summer gives me the opportunity to experience what it would be like to blog full time and I must say, I’m kind of digging it.

The first couple of days were spent basking in the fact that there is nothing I have to do. I watched random TV shows – hello, Breaking Pointe on the CW – who knew ballerinas could be so catty?! Watched way too many makeup videos on YouTube and filled a virtual cart at both The Gap and The Limited. However, I got bored pretty quick and decided that I needed cheesecake in my non-working life.

You know that I am a sucker for anything mini – especially when the mini-fied creations are served in Weck jars (see the notes section below for details). I created a foundation for this sweet and tart cheesecake by using Newtons Lemon Fruit Thins. Amber recommended them to me and I must admit, I’m kind of addicted. They’re crisp, sweet and just perfect for a cheesecake base. After the cheesecakes were baked and cooled, I topped each one with a layer of homemade lemon curd, fresh whipped cream and ripe raspberries.

Light and crisp, just like their cookie base, these mini cheesecakes are the perfect dessert for your next barbecue. Especially because they can be made ahead of time and simply grabbed from the fridge when you’ve had time to let all the hot dogs, hamburgers and guacamole time to settle. Your guests will love the little jars, and you’ll love the minimal effort.

If raspberries aren’t your thing, you can top them with any berry that strikes your fancy – strawberries or blackberries would also be a nice addition.


Lemon Cheesecake in a Jar

Yield: 6 servings

Prep Time: 30 minutes

Cook Time: 30 minutes


For the Crust

12 Newtons Lemon Fruit Thins (see notes section for substitution)
3 tablespoons unsalted butter, melted

For the Cheesecake

1/2 cup plus granulated sugar
zest of one lemon
2 packages cream cheese, 8 oz each; room temperature
2 large eggs; room temperature
1/4 cup heavy cream

1 teaspoon pure vanilla extract

For the Garnish

1/2 cup homemade lemon curd
fresh whipped cream
fresh berries


1. Preheat the oven to 350°F.

2. Place the Newtons Lemon Fruit Thins into the bowl of a food processor, attach the lid and pulse the machine until you have fine cookie crumbs.

3. In a medium bowl, stir together cookie crumbs and melted butter. Evenly divide the crumbs between your individual serving, oven-safe dishes and lightly press the crumbs into the bottoms of each dish to form a crust layer. Place the prepared cheesecake crusts on a baking sheet and bake the crusts in preheated oven for 6 minutes, carefully remove them to a wire rack to cool.

4. Begin to boil a large pot of water for the water bath.

5. In the bowl of your stand mixer fitted with your paddle attachment, combine the sugar and lemon zest and mix until the sugar is moistened and fragrant. Add in the cream cheese and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream and vanilla and mix until smooth.

6. Pour batter into serving dishes , directly onto the prebaked crusts, until about 3/4 of the way full. Place jars into a larger pan with high sides and pour boiling water into the larger pan until halfway up the sides of the jars.

7. Bake 25 to 30 minutes, the edges will appear to be set, but the center will still have a little jiggle to it.

8. Carefully remove the cheesecake jars from the water bath and place on a cooling rack to cool completely. Once the cheesecakes are completely cooled, place them into the refrigerator for at least 5 hours. Before serving, top each cheesecake with lemon curd, fresh whipped cream and berries.


- If you cannot find the Newtons Lemon Fruit Thins (I purchased them from Walmart), you can substitute them with about 3/4 cup graham cracker crumbs.

- The Jars seen in the photos are Weck Mini Mold Jars 976 - 165. Their volume is 5.6 fl oz.

- If you do not have jars, you can use oven-safe ramekins.

82 Responses to “Lemon Cheesecake in a Jar”

  1. Judy — November 25, 2012 at 7:04 pm

    Great idea! Are you able to tell me if I can make these in advance? And if the crust gets soggy? I need to make 30-36 of these for a party! Thanks!


  2. Linda — February 18, 2013 at 1:14 pm

    hi jamie,
    i want to make this for a party…so i am ready to buy the wreck jars…quick question..why did you choose the 976 size vs the 080? i haven’t seen these in person but is 080 too small for cheesecake? i am considering buying the smaller ones….


  3. Heather @ French Press — August 8, 2013 at 10:57 pm

    lemon is the BEST cheesecake…no contest, and I love anything mini and in jars


    • Jamie — August 12, 2013 at 10:21 pm


      Hands down! Thanks so much for following MBA and have a wonderful day!


  4. Courtney — October 4, 2013 at 7:16 pm

    I am totally in love with your photos (and well the recipes too). I am slowly working on my food photography but routinely come to your page to check out styling, positioning, etc. Well done on a wonderful blog that has gorgeous photos and recipes that match!


    • Jamie — October 5, 2013 at 1:55 pm

      You totally just made my day! Thanks so much for your kind words and for reading My Baking Addiction. Have a great weekend.

  5. Maria Elvira — January 1, 2014 at 4:56 pm

    I just made this yesterday and I loved them. That homemade lemon curd is just delicious!!! and so ease to make!!!
    Now I just need to think what to do next to put it on, because is my new favorite!!! ;)
    Thank you!!


    • Jamie — January 3, 2014 at 12:22 pm


      That’s great! Thank you so much for stopping back to let us know that you enjoyed the recipe. Have a great day!


  6. Patti — March 17, 2014 at 6:52 pm

    Two years ago I married (at 60) my sweetheart of 13 years. We had a picnic in our friends’ backyard: pulled pork, fried chicken, cole slaw. His favorite dessert is Lemon Bars. I made them in small Mason Jars. They were the take-home favor for each of our guests. Recently I had a luncheon for people. I did Peach Cobbler (the recipe that pours the batter on the bottom first and it bubbles up to the top as it bakes) They were a huge hit! Everyone had one at lunch and one to take home. Perfect portion control!


    • Patti — March 17, 2014 at 6:53 pm

      ,,,,and I used gingersnaps in the crust/base

  7. Laurie — May 7, 2014 at 3:12 am

    could I substitute sugar alternative instead of sugar? I’m diabetic, but these look awesome and would love to try it


    • Jamie — June 20, 2014 at 8:16 am

      Laurie, I think that might be okay in the cheesecake layer, but you’d still need regular sugar in the lemon curd. It won’t set up correctly without sugar.
      – Jamie

  8. Christy — August 2, 2014 at 7:35 pm

    Love the sound of this! Do you need special baking jars, or could I use Ball jars that are used for water bath canning?


    • Jamie — August 11, 2014 at 11:51 am

      Canning jars will work just fine. Thanks for stopping by.


  9. mimi hassan — February 2, 2015 at 7:22 pm

    love your blog,just a quick question; can i make them in a cupcake liner instead of jar, i’m making them for ladies lunchon this saturday.thanks


    • Jamie — February 3, 2015 at 2:29 pm

      Yes, that should work just fine! :)

  10. Linda Darling — June 29, 2015 at 6:23 pm

    I wonder if I can use regular mason jars???


    • Jamie — June 30, 2015 at 9:08 am

      Regular mason jars will work just fine! Have a great day and thanks so much for stopping by.

  11. Julie Yates — September 23, 2015 at 12:44 pm

    Do you think this would work in a mason jar – I mean the kind people use to can jelly in? I know they are always inserting in a boiling water bath – I wonder if they could tolerate the heat of an oven? This does look amazing – I’d love to try it! Beautiful photos!


    • Jamie — January 13, 2016 at 9:43 am

      Hi, Julie! I think mason jars can be put in the oven in a water bath. I’m a little hesitant, though! Let me know if you try it!

  12. Jean — November 12, 2015 at 5:41 pm

    Hi Linda
    In Australia our buscuit have a different name can you suggest another type of buscuit I can use 

    Thanks Jean


  13. Blueberry — March 6, 2016 at 2:49 am

    It looks gorgeous! I need to try this 


    • Jamie — March 6, 2016 at 1:27 pm

      Thanks so much!

  14. Shradha — March 14, 2016 at 7:36 am

    If I would like to make it as a cake,what size tin would be required.thank u


    • Jamie — March 16, 2016 at 7:22 am

      Hi, Shradha! This recipe is approximately a half recipe for a 9 inch cheesecake. I’ve never tried this recipe using a full cake pan, so I can’t attest to the outcome. Maybe double the recipe and use a 9 inch springform pan? I also have another recipe for a Lemon Cheesecake with Fresh Berries that I think you’d love that is a whole cheesecake. Let me know how it goes!

  15. Jenna F. — June 26, 2017 at 5:49 am

    Great recipe, Will surely try out this weekend. Currently busy in outside activities.


  16. Kay Beyett — July 19, 2017 at 11:10 pm

    Can you list the calorie/carb and so forth info , please :) …..


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