This lemon cheesecake in a jar is a light, creamy dessert with a bright citrus flavor and a crunchy cookie crust. Perfectly portioned and beautifully layered, it’s an elegant yet simple treat that works just as well for casual gatherings as it does for special occasions. The balance of tangy lemon, smooth cheesecake, and fresh toppings makes every spoonful refreshing and satisfying.

Why You’ll Love This Recipe

These mini cheesecakes are easy to prepare, visually appealing, and ideal for making ahead of time. Baking them in jars creates built-in portions with no slicing required. The lemon flavor keeps the dessert from feeling heavy, while the water bath ensures a smooth, creamy texture without cracks. They are also highly customizable with different toppings and crust options.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust
12 lemon-flavored crisp cookies, finely crushed
3 tablespoons unsalted butter, melted

For the cheesecake filling
1/2 cup granulated sugar
Zest of 1 medium lemon
16 ounces cream cheese, softened to room temperature
2 large eggs, at room temperature
1/4 cup heavy cream
1 teaspoon pure vanilla extract

For the topping
1/2 cup lemon curd
Fresh whipped cream, as needed
Fresh berries, as needed

Directions

Preheat the oven to 350°F.

Prepare the crust by placing the lemon cookies into a food processor and pulsing until fine crumbs form. Transfer the crumbs to a bowl and stir in the melted butter until evenly combined. Divide the mixture evenly among six oven-safe jars or ramekins, pressing gently into the bottom to form a compact crust. Place the jars on a baking sheet and bake for 6 minutes. Remove and allow to cool while preparing the filling.

Bring a large pot of water to a boil for the water bath.

In a mixing bowl, combine the granulated sugar and lemon zest, mixing until the sugar becomes fragrant and slightly moist. Add the cream cheese and beat until smooth and creamy. Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Pour in the heavy cream and vanilla extract and mix until the batter is completely smooth.

Divide the cheesecake batter evenly over the cooled crusts, filling each jar about three-quarters full. Place the jars in a deep baking pan and carefully pour the boiling water into the pan until it reaches halfway up the sides of the jars.

Bake for 25 to 30 minutes, until the edges are set but the centers still have a slight jiggle. Carefully remove the jars from the water bath and place them on a wire rack to cool completely.

Once cooled, refrigerate the cheesecakes for at least 5 hours or overnight. Before serving, top each cheesecake with lemon curd, whipped cream, and fresh berries.

Servings and timing

This recipe makes 6 individual servings.
Prep time: 30 minutes
Cook time: 30 minutes
Chilling time: 5 hours
Total time: approximately 6 hours

Variations

For a different crust, graham cracker crumbs or vanilla wafer crumbs can be used in place of lemon cookies.
Add a tablespoon of fresh lemon juice to the filling for an extra tangy flavor.
Top with strawberries, blueberries, or blackberries instead of raspberries.
For a lighter topping, skip the whipped cream and use only fresh fruit and lemon curd.

Storage/Reheating

Store the cheesecakes covered in the refrigerator for up to 4 days. These cheesecakes are best served chilled and do not require reheating. Freezing is not recommended, as it can affect the creamy texture.

FAQs

Can I make these cheesecakes ahead of time?

Yes, they are ideal for making a day in advance since they need time to chill and set.

Do I need jars to make this recipe?

No, any oven-safe ramekins or small baking dishes will work just as well.

Why is a water bath necessary?

The water bath helps regulate the baking temperature and prevents cracks while keeping the cheesecake creamy.

How do I know when the cheesecakes are done?

The edges should be set, but the center should still jiggle slightly when gently shaken.

Can I use bottled lemon juice instead of zest?

Lemon zest is recommended for the best flavor, but a small amount of fresh lemon juice can be added if needed.

What size jars should I use?

Jars or ramekins that hold about 5 to 6 ounces are ideal for individual servings.

Can I skip the lemon curd topping?

Yes, the cheesecakes are delicious on their own or with just whipped cream and fruit.

How long do they need to chill?

At least 5 hours, but overnight chilling gives the best texture and flavor.

Can I make this recipe without a stand mixer?

Yes, a hand mixer works perfectly as long as the batter is mixed until smooth.

Are these cheesecakes very sweet?

They are balanced with a light sweetness and a noticeable lemon tang, making them refreshing rather than overly sweet.

Conclusion

Lemon cheesecake in a jar is a simple yet impressive dessert that combines convenience, flavor, and presentation. With its bright citrus notes, creamy texture, and make-ahead ease, it’s a recipe you’ll return to whenever you need a reliable and crowd-pleasing treat. Whether served at a gathering or enjoyed straight from the fridge, these mini cheesecakes are sure to delight.

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