Mocha Cheesecake Jars
I love to make baked goods in jars, like my Pumpkin Cake Jars, Mint Cheesecake Jars and now Mocha Cheesecake Jars. They’re SO easy to take along for desserts in lunches, they don’t end up crushed and mangled, they travel really well. And I personally think the 1/2 pint wide mouth jars make the perfect size lunch dessert. Make these Mocha Cheesecake jars for lunches this week, your people will thank you!
And HEY! It’s Choctoberfest and this is my very first recipe for it. There’s a prize package you can enter to win. That’s down below past the recipe! Then be sure to check out the posts from over 100 food bloggers, all chocolate all week long, that’s even farther down the page. Keep scrolling and get yer stretch pants out!
Portable Desserts in Jars
I love to make things easy to carry. Especially if it means I can send a sweet treat along with my kids in their lunches. Both kids take a lunch every single day, so you know we need to mix things up every once in a while. Packed lunches from home can get a little boring and sometimes they need a swift kick in the butt. Don’t worry about the “caffeine” in these cheesecakes, there’s just enough to flavor them. I promise!
Wide Mouth 1/2 Pint jars make the best little snack size desserts for lunches too. It’s just enough to have a taste and definitely not enough to overdo anything. Plus they come with a screw on cap! No dripping or leaking allowed! And IF your kids drop it and break it, it’s JUST a jar, it’s no big deal, you can always get more.
And hello HOW GORGEOUS AND DELISH IS THIS?!?
Mocha Cheesecakes Jars
- 1 1/2 cups chocolate graham crackers crumbs
- 1/3 cup melted butter
- 3 TBSP Sugar
- 2 teaspoon espresso powder
- 1 TBSP water
- 16 ounces cream cheese softened
- 1/2 cup Sugar
- 2 eggs room temperature
- 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 espresso powder with the water and let it sit until it's completely dissolved 2-3 mintues
- mix the cream cheese and the sugar together until well blended, then mix in the espresso powder
- 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
- 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
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