Ingredients
Equipment
Method
Preparation
- In a medium bowl, combine graham cracker crumbs, sugar, and melted unsalted butter until mixture resembles wet sand.
- Divide the crust mixture among small jars and pack it down evenly.
- Whip heavy cream in a chilled bowl until medium-stiff peaks form.
- Beat cream cheese, powdered sugar, vanilla extract, and lemon juice until smooth.
- Gently fold whipped cream into cream cheese mixture in three parts.
- If desired, add gel food coloring to portions of the mixture.
- Layer the cheesecake mixture into each jar over the crust.
- Cover and chill jars in the refrigerator for at least 2 hours.
- Add desired toppings before serving.
Nutrition
Notes
Store covered jars in the fridge for up to 3 days or freeze without toppings for 2 months. Thaw frozen jars overnight in the fridge before serving.