Mocha Cheesecakes 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 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!
Servings: 6 servings
Ingredients
Crust Ingredients
- 1 1/2 cups chocolate graham crackers crumbs
- 1/3 cup melted butter
- 3 TBSP Sugar
Cheesecake Ingredients
- 2 teaspoon espresso powder
- 1 TBSP water
- 16 ounces cream cheese softened
- 1/2 cup Sugar
- 2 eggs room temperature
Instructions
- 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
Notes
- 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