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Okkkkkk so I have had a recipe tucked away for literal years to make shelf stable single serving cheesecakes in a jar.  And now I’ve been seeing people making them on Instagram and Facebook and the FOMO was real.  I’ve been afraid to can it because, if I’m being honest, I have no self control and forget how to act around cheesecake.  I lurvvvvv it. It’s not botulism… it’s about being able to button my jeans, okkkkk?!  

So, when Ashlie from My Basic Homestead (@mybasichomestead on IG) started sharing about her canning it and how good it is, I HAD TO.  She forced my hand!  :D  And I’m so glad I did and now I’m going to show you what I did.  My recipe is inspired by Ashlie and also one I found on the Original Canning Rebels Facebook page that did not have an author.  So, whoever you are, a big ole fat thank you because shewweeeeee cheesecakes in a jar at any whim is top tier living.

I also see the novelty in individual cheesecakes in a jar, especially for smaller families or even single households where you kinda want it but you don’t want a whole cheesecake.  This is really the ticket!  I plan on experiencing with different flavors, especially a chocolate mint variety with oreo cookies and hot fudge sauce on top and something pumpkin pie-esque.  My brain hamster is running.  I think individual portions would be a wonderful gift for an elderly friend that enjoys sweet treats or even Christmas gifts for friends!

Rebel Canning

This recipe could be considered rebel canning due to the entire nature of this recipe.  The entire thing.  How it’s cooked, the ingredients, literally everything.  So if you’re tail end is puckering, I’d suggest you not do this.  But if you’re also gonna yell in the comments “ENJOY YOUR BOTULISM”  I have several questions for you and I would like them answered and emailed to me in APA format with properly cited sources.  Thank you.

Questions for the Botulism Mongers

1. What is botulism?
2. How does botulism get into graham crackers?
3. Are you afraid of graham crackers out of their oxygen-less packaging from the store too?
4. How does botulism get into cream cheese?
5. Are you worried about botulism from the packaged cream cheese in the store?
6. What is the acidity of cream cheese?  Lemon juice?
7. Is fruit acidic?
8. Does botulism thrive in acidic environments?
9. What study has been done that shows canning untested ingredients causes botulism?
10. How does botulism get in jars?

You can absolutely try to answer these questions, but I promise you won’t find a shred of scientific evidence to back up your parroted claims from the canning pharisee and other sites that get their views based solely off of fear based content to create loyal sheep… I mean followers.  This isn’t me making fun of people who aren’t rebel canning.  If you aren’t, you aren’t, and that’s no skin off my nose.  

What I’m doing here is encouraging CRITICAL THINKING and asking questions, because part of the scientific method is asking questions.  And right now, if you dare question any canning rules, you will be booted, removed, kicked out, and blocked by sooooooo many people and that’s just insane.  They’ll tell you rebel canning isn’t safe, but at the end of the day they got nothin’ to back it up except a loosely worded “because I say so” and that just ain’t gonna work for me.

And last, but not least… you literally do not have to do this. Just because I’m sharing what I’m doing in my home doesn’t mean you have to do it, or else. You can make them and pop them in the fridge for all I care! MAKE YOUR OWN DECISIONS because I’m not yer mama.

Let’s can some homemade cheesecakes in a jar!

Equipment You Might Want:

• 10 Half pint mason jars (wide mouth preferable, but regular mouth work and are what I use)
• Canning lids & screw bands
• Mixing Bowl
• 9×13 baking dish
• Stand Mixer with paddle attachment
• Canning funnel
• Jar lifter

Ingredients:

• 2 cups graham cracker crumbs
• 2 Tbs brown sugar
• 1 tsp cinnamon
• 1/2 cup butter, melted
• 16 ounces cream cheese, room temperature
• 1 cup raw unrefined sugar
• 2 eggs, room temperature
• 1 cup sour cream, room temperature
• 2 Tbs corn starch
• 1 tsp vanilla extract
• 2 Tbs lemon juice
• 1 pint home canned pie filling, your favorite

Step 1:  Make the Crust

Prepare 10 half-pint jars by washing jars and lids in hot soapy water, rinsing well, and setting aside to dry.

To a medium bowl, measure out graham cracker crumbs, brown sugar, and cinnamon.  Stir to combine.

Pour in melted butter and stir.

To each jar, add a very hefty tablespoon full of graham cracker crust to each.  Try and evenly distribute it.

Press the crumb mixture evenly into the bottom of each jar using the handle of a wooden spoon.

Step 2:  Make the Cheesecake Layer

​Preheat oven to 350F while you work.

Into the bowl of your stand mixer, add the cream cheese and whip with the paddle attachment til smooth.  While the mixer is running, slowly add in the sugar until it’s completely combined.  Be sure and scrape the sides and bottom of the bowl.

Add in eggs one at a time while the mixer runs and allow to mix in completely, scraping bowl between eggs.

Add in sour cream, corn starch, vanilla extract, and lemon juice.  Mix to incorporate.

Step 3:  Fill Jars

Using a jar funnel, add a scant 1/2 cup of filling to each jar.  Gently tap the bottom of the jar to setting the filling and get rid of any big air bubbles along the sides of the jars.

​Once all jars are filled, wipe the rims of each jar.

Place jars in a 9×13 baking dish.  Fill dish with hot water to about half way up the jars.  If it’s not deep enough, just fill the pan as far up as you can that you can still easily get it in and out of the oven.

Place baking dish with jars into the preheated oven and bake cheesecake for 30 minutes.

Step 4:  Add Topping

While jars bake, dump 1 pint home canned pie filling into a sauce pan to heat while the cheesecakes bake.  A simmer is plenty.  Keep hot.

Once cheesecakes are done baking, remove them from the oven, and add spoonfuls of pie filling to the top, keeping them just below the rim of the jar.

Wipe jar rims again, add lids and secure with screw bands.

Return pan with water bath and jars to the oven for 10 minutes.

When time is complete, remove pan from oven and transfer jars from pan to a heat proof surface lined with a towel to cool undisturbed for 18-24 hours.

Step 5:  Storing

​After cooling, remove bands, test seals, wash jars, and label.  Store in a cool dark place away from direct sunlight for about 6 months. They are shelf stable, but I wouldn’t recommend for years, because dairy can get a bit stale and weird.

 I will update this as I have them on the shelf as this is a time period I’ve been told but have not experienced myself because I’m definitely eating it too fast. LOL

Notes:

I used my blackberry pie filling I canned for the first batch I made.  Check out all my pie filling recipes because they work PERFECTLY for cheesecake toppings, whether for cheesecake jars or big ole pans of cheesecake.  Cherry pie filling will be my next choice!

I hope you enjoy this cheesecakes in a jar recipe!

Homemade Shelf Stable Cheesecakes in a Jar Recipe

4.50 from 2 votes

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Servings: 10 half-pints

Author: Ruby – Red Feather Farm

Equipment

• 10 Half pint mason jars wide mouth preferable, but regular mouth work and are what I use
• Canning lids & screw bands
• Mixing bowl
• 9×13 baking dish
• Stand mixer with paddle attachment
• Canning Funnel
• jar lifter

Ingredients

• 2 cups graham cracker crumbs
• 2 Tbs brown sugar
• 1 tsp cinnamon
• 1/2 cup butter melted
• 16 ounces cream cheese room temperature
• 1 cup raw unrefined sugar
• 2 eggs room temperature
• 1 cup sour cream room temperature
• 2 Tbs corn starch
• 1 tsp vanilla extract
• 2 Tbs lemon juice
• 1 pint home canned pie filling your favorite

Cook ModePrevent your screen from going dark

Instructions

• Preheat oven to 350F while you work.
• Prepare 10 half-pint jars by washing jars and lids in hot soapy water, rinsing well, and setting aside to dry.
• To a medium bowl, measure out graham cracker crumbs, brown sugar, and cinnamon.  Stir to combine.
• Pour in melted butter and stir.
• To each jar, add a very hefty tablespoon full of graham cracker crust to each.  Try and evenly distribute it.
• Press the crumb mixture evenly into the bottom of each jar using the handle of a wooden spoon.
• Into the bowl of your stand mixer, add the cream cheese and whip with the paddle attachment til smooth.  While the mixer is running, slowly add in the sugar until it's completely combined.  Be sure and scrape the sides and bottom of the bowl.
• Add in eggs one at a time while the mixer runs and allow to mix in completely, scraping bowl between eggs.
• Add in sour cream, corn starch, vanilla extract, and lemon juice.  Mix to incorporate.
• Using a jar funnel, add a scant 1/2 cup of filling to each jar.  Gently tap the bottom of the jar to setting the filling and get rid of any big air bubbles along the sides of the jars. Once all jars are filled, wipe the rims of each jar.
• Place jars in a 9×13 baking dish.  Fill dish with hot water to about half way up the jars.  If it's not deep enough, just fill the pan as far up as you can that you can still easily get it in and out of the oven.
• Place baking dish with jars into the preheated oven and bake cheesecake for 30 minutes.
• While jars bake, dump 1 pint home canned pie filling into a sauce pan to heat while the cheesecakes bake.
• Once cheesecakes are done baking, remove them from the oven, and add spoonfuls of pie filling to the top, keeping them just below the rim of the jar.
• Wipe jar rims again, add lids and secure with screw bands.
• Return pan with water bath and jars to the oven for 10 minutes.
• When time is complete, remove pan from oven and transfer jars from pan to a heat proof surface lined with a towel to cool undisturbed for 18-24 hours.
• After cooling, remove bands, test seals, wash jars, and label.  Store in a cool dark place away from direct sunlight for about 6 months.
• Best served chilled. Any jars that didn't seal can be eaten right away. (I know.. bummerrrrrrr)