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I was inspired to make these Mint Cheesecake Jars from a recipe I saw for Grasshopper Cheesecake Bars. I wanted to change them up a bit so I made them with my favorite simple cheesecake recipe and a few different ingredients.
These were a big hit with my family, except for one odd child who said they were too sweet. The other one suggested I make these Mint Cheesecakes Jars again for St. Patrick’s Day. Gotcha covered kid!
I also LOVE making these Mint Chocolate Chip Cookies for St. Patrick’s Day. The combo of chips and chocolate cookies is one of my favorites! Or EVEN this Mint Chocolate Ice Cream Cake Roll! That starts with a cake mix and makes it so easy!
Mini Mint Cheesecakes
What do I need to make Mini CheeseCakes?
- cream cheese
- chocolate graham crackers
- mint extract
- green food color
- half pint wide mouth jars
I baked these Mint Cheesecake Jars in half-pint jars because I like to pack desserts in jars with a lid and keep them in the fridge. That way they’re ready to roll whenever I need something to pop in a kid’s lunch.
You can get fancy with the wide-mouth jars too, I just use regular canning jars but there are some beautiful jars out there. You CAN bake canning jars full of cake or cheesecake in the oven.
Don’t try to go back and forth between baking and canning, once you bake in a jar it’s not a good idea to then can in it. They can become fragile after baking.
The jars can break easier in the canner after being baked. They may get dinged up in the oven or washing up, so once you’ve used it for baking don’t use it for canning.
- 1 1/2 cups chocolate graham crackers crumbs
- 1/3 cup melted butter
- 3 TBSP Sugar
- 16 ounces cream cheese, softened
- 1/2 cup Sugar
- 1/4 teaspoon mint extract
- few drops green food color
- 2 eggs, room temperature
- optional extra chocolate graham cracker crumbs
- preheat oven to 325˚
- mix crumbs, melted butter, and 3 TBSP sugar together and press in the bottom of 6 half pint wide mouth jars, set aside
- mix the cream cheese and the sugar together until well blended
- add the mint extract, I'd start with half the amount called for and taste it, it will intensify while it bakes, if you feel like it needs more add it as deisred
- add the food color, 1-2 drops at a time until the approximate desired color is achieved
- add the eggs one at a time blending well after each addition
- carefully divide evenly between the six prepared jars, I used a cookie scoop to get the batter in the jar without making much of a mess
- place jars in a baking pan and place in the oven
- pour water around the jars about halfway up the jars
- bake for 30-32 minutes or until the top is set
- take out of the oven carefully and remove the jars from the baking pan
- place on a cooling rack
- top with extra crushed graham crackers if desired
- this recipe calls for baking the cheesecakes in wide mouth half pint jars
- they also need to be baked in a baking pan half filled with water
Amount Per Serving Calories 724Total Fat 46gSaturated Fat 25gTrans Fat 0gUnsaturated Fat 17gCholesterol 166mgSodium 685mgCarbohydrates 71gFiber 2gSugar 48gProtein 11g
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