Ingredients

Scale

For the crust:

1 cup graham cracker crumbs (about 8 whole crackers)
2 tablespoons granulated sugar
4 tablespoons unsalted butter, melted

For the cheesecake filling:

8 oz cream cheese, softened
1/3 cup granulated sugar
1 teaspoon pure vanilla extract
1/2 cup heavy whipping cream (cold)

For the topping:

1/2 cup fruit preserves, jam, or fresh fruit (berries, mango, cherries)
Optional: mint leaves, chocolate shavings, or crushed nuts for garnish

Equipment:

4 small glass jars or ramekins (6–8 oz size)
Electric mixer (hand or stand)
Spatula and piping bag (optional for clean layers)

Instructions

1. Make the Crust

In a small bowl, combine graham cracker crumbs and sugar. Pour in the melted butter and stir until the texture resembles wet sand. Spoon about 2 tablespoons into the bottom of each jar and press gently with a spoon to create a firm base. Place in the fridge while you prepare the filling.

2. Whip the Cream

In a clean bowl, whip the cold heavy cream to soft peaks using an electric mixer. Set aside.

3. Prepare the Cheesecake Filling

In another bowl, beat the cream cheese until smooth. Add sugar and vanilla extract and mix until well combined and fluffy. Gently fold in the whipped cream using a spatula until the mixture is light and airy.

4. Assemble the Jars

Spoon or pipe the cheesecake filling over the crust in each jar. Smooth the tops.

Add 2–3 teaspoons of fruit topping over each jar. Swirl lightly or leave as a clean layer.

5. Chill

Cover jars with lids or plastic wrap and refrigerate for at least 2 hours (or overnight) to set. The longer they chill, the better the flavor and texture.

6. Garnish and Serve

Top with fresh fruit, mint, or a sprinkle of crushed nuts just before serving. Serve chilled with a spoon and a smile!