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Cheesecake in a Jar

Desserts Snacks Dishes for Special Occasions 240 min Medium 13 wyświetleń ~62.11 PLN - (0)
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Description

Cheesecake in a jar is an elegant, portioned dessert that combines a crunchy cookie base with a velvety cream cheese filling with a delicate lemon tartness. Perfect for New Year's Eve 2025 — it looks impressive served in small jars, is easy to prepare in advance, and can be served without slicing. It can be accompanied by a fruit sauce, fresh raspberries, or mint leaves. It has a pleasant, creamy texture and a contrast of the crunchy base; it pairs wonderfully with strong coffee, tea, or sparkling wine.

Składniki (14)

Servings:
8
  • Biscuits 200 g
  • Butter 100 g
  • Cream cheese (e.g. Philadelphia) 500 g
  • White sugar 120 g
  • Sour cream 18% 200 g
  • Heavy cream 30-36% 200 g
  • Powdered gelatin 10 g
  • Water (for gelatin) 60 ml
  • Lemon juice 20 ml
  • Lemon zest (grated) 2 łyżeczki
  • Vanilla extract 5 g
  • ✨ Opcjonalne
  • Raspberry jam 200 g
  • Fresh raspberries 150 g
  • Mint leaves 5 g
💰 Szacowany koszt dania: ~62.11 PLN (7.76 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Prepare 8 jars with a capacity of 120–180 ml (clean, dry). Wash them with hot water and detergent, rinse, and dry with a paper towel. Set up your workspace: a large mixing bowl, a small bowl for gelatin, a hand mixer or stand mixer, a rolling pin or blender for crushing cookies, a saucepan, and a spoon.

Use jars with a flat bottom that are easy to set down. You can use 8 small jars of 150 ml. Make sure the base is dry so that the base adheres well.

Base

2

Place 200 g of biscuits in a large plastic zip bag or in a blender bowl. If using a bag, close it and hit it with a rolling pin a few times, then roll it out into fine crumbs (3–5 minutes of work) — the goal is to achieve a texture resembling wet sand, without large pieces.

Ingredients: Biscuits
If you don't have a rolling pin, use the bottom of a glass; pulse in the blender 6–8 times. Container: a large bowl to mix the crumbs with the butter.
3

Melt 100 g of butter in a small saucepan over low heat or in the microwave (30–45 s). Pour the melted butter into the crumbs and mix vigorously with a fork or spoon until all the crumbs are evenly moist — the consistency should resemble wet sand, not be liquid.

Ingredients: Butter, Biscuits
Use a saucepan or microwave. Do not overheat the butter (it should not be hot). This is a sensitive step — if the butter is too hot, it may melt the jar labels or burn your hands.
4

Fill the bottom of each jar with a layer of crumbs about 1–1.5 cm thick (use a spoon or measuring cup). Press down firmly with the bottom of a small glass or spoon to create a compact, even base. Once all the jars are filled, place them in the refrigerator for 10–15 minutes to allow the butter to set.

Ingredients: Biscuits, Butter
Use a spoon for portioning and the bottom of a small glass for pressing. A well-beaten base will prevent the dessert from falling apart while eating.

Gelatin

5

Sprinkle 10 g of powdered gelatin evenly over the surface of 60 ml of cold water in a small bowl; let it sit for 5–10 minutes until it swells and turns into a gelatinous mass. This is called 'blooming' the gelatin.

Ingredients: Powdered gelatin, Water (for gelatin)
Use a small glass or bowl. Do not mix vigorously at first — allow the gelatin to evenly absorb the water. If the gelatin does not bloom after 10 minutes, check the expiration date.
6

Gently heat the swollen gelatin: place the bowl in the microwave for a few seconds (10–15 s) or set the bowl over a pot of lightly boiling water (water bath) and stir until it becomes completely clear and liquid — do not let it boil. Set aside for 30–60 seconds so it is not hot.

Ingredients: Powdered gelatin, Water (for gelatin)
Use the term 'dissolution' — the gelatin should be clear. Do not boil (boiling destroys the gelling properties). If you prefer a vegan version, use 5 g of agar-agar: dissolve in 60 ml of water, bring to a boil for 1 minute, and set aside to cool slightly.

Cream Cheese

7

In a large bowl, place 500 g of cream cheese (at room temperature) and 120 g of sugar. Use a mixer on medium speed and mix for 3–4 minutes until the mixture is smooth and lump-free. Add 200 g of sour cream, 20 ml of lemon juice, 4 g of lemon zest, and 5 g of vanilla extract and mix briefly (30–60 s) to combine the ingredients.

Ingredients: Cream cheese (e.g. Philadelphia), White sugar, Sour cream 18%, Lemon juice, Lemon zest (grated), Vanilla extract
Use a stand mixer or a hand mixer with a whisk attachment. Scrape down the sides of the bowl with a silicone spatula every 1–2 minutes to ensure everything is mixed evenly. The mixture should be smooth and slightly glossy.
8

Whip 200 g of chilled heavy cream in a separate bowl until soft peaks form (about 2–3 minutes on medium speed). Be careful not to overwhip the cream — it should form soft, stable 'peaks'.

Ingredients: Heavy cream 30-36%
A chilled bowl and mixing attachments help achieve stable peaks. If the cream becomes grainy, it has been overwhipped and you need to start over.
9

Pour the slightly cooled, but still liquid gelatin in a thin stream into the cheese mixture, mixing with a hand mixer on low speed for about 30–45 seconds — add slowly to ensure the gelatin is evenly distributed and no lumps form.

Ingredients: Powdered gelatin, Cream cheese (e.g. Philadelphia)
The gelatin should not be hot — if it is too hot, cool it for 30–60 seconds. Mix on low speed to avoid incorporating too much air into the mixture.
10

Gently fold the whipped cream into the cheese mixture: use a silicone spatula and folding technique — add a portion of the whipped cream to the cheese mixture and gently lift with the spatula from the bottom to the top, rotating the bowl. Repeat until the mixture is uniform (1–2 minutes of manual mixing).

Ingredients: Heavy cream 30-36%, Cream cheese (e.g. Philadelphia)
The folding technique prevents the mixture from deflating — work gently and do not mix too vigorously. The correct cream is fluffy but not runny.

Assembly

11

Take the jars out of the fridge. Scoop the cream with a spoon or fill a piping bag and pour it into the bottom, 2–3 mm below the edge of the jar. Use a teaspoon to smooth the surface. If you want to add raspberry jam, spread 1–2 teaspoons (about 15–30 g) of jam on the cream as a layer or on top after it has set.

Ingredients: Raspberry jam, Cream cheese (e.g. Philadelphia)
Use a piping bag for an aesthetic effect or a regular spoon. Make sure the edges of the jars are clean — dirty edges will make it difficult to screw on the lid.

Cooling

12

Cover the jars with lids and place them in the refrigerator for at least 3 hours (180 minutes), preferably for 4–6 hours or overnight — this will allow the mixture to set completely and the flavors to meld.

Place the jars upright. Do not put hot jars in the fridge. The longer the cooling, the better the consistency; make them the day before the New Year's party.

Decoration and serving

13

Before serving (10–15 minutes earlier), take the jars out of the fridge. Open the lids and add fresh raspberries on top (a few pieces per jar, about 15–20 g) and mint leaves (1–2 leaves). Alternatively, spread a thin layer of jam on top or garnish with grated lemon zest.

Ingredients: Fresh raspberries, Mint leaves, Raspberry jam
Serving: place the jars on a long tray or on individual small plates with a teaspoon beside each. Additionally, you can add raspberry jam or edible gold flakes for special occasions.

Final tips

14

If the jars are to be transported, tightly close the lids and keep them in a cool place (refrigerator) until serving. Serve chilled, but not ice-cold — about 10–15 minutes outside the refrigerator before serving is the optimal temperature.

When serving on New Year's Eve, place the jars in a basket with ice or a cooling insert if they will be out of the fridge for an extended period.

Fun Fact

💡

Cheese desserts in small containers have a long tradition in catering, as they allow for an impressive presentation and easy portioning — jar versions have gained popularity due to the ability to prepare them in advance and transport them without the need for cutting.

Best for

Sylwester 2025 przyjęcie koktajlowe impreza domowa picnic (przy chłodnej pogodzie)

Tips

🍽️ Serving

Serve the jars on a tray with teaspoons. For a flavor contrast, add a teaspoon of hot chocolate sauce or condensed raspberry sauce when serving. 10–15 minutes outside the fridge softens the cream and enhances the aromas.

🥡 Storage

Store in the refrigerator for up to 3 days. If you used fresh fruits, it's best to consume within 24-48 hours. Do not freeze jars with gelatin-based cream (gelatin loses its structure after thawing).

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