Mason Jar Cheesecake

  • Prep time: 20 minutes
  • Makes: 6 servings
Crust Mixture
3/4 cup (175 mL) graham cracker crumbs
1/2 cup (125 mL) chopped pecans
1/3 cup (75 mL) butter, melted
¼ cup (50 mL Sugar In The Raw® Natural Turbinado Sugar
1 pkg (8 oz/250g) cream cheese, softened
1 can (300 mL) Eagle Brand® Regular or Low Fat Sweetened Condensed Milk
1/3 cup (75 mL) lemon juice
1 tsp (5 mL) vanilla extract
1 Crust: Combine ingredients for crust mixture. Set aside.
2Beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until well combined. Add lemon juice and vanilla. Mixture will thicken from the lemon juice.
3Assembly: Pack down 2 tbsp (30 mL) crust mixture on bottom of 6 mason jars or dessert glasses. Top with 3 tbsp (45 mL) cheese mixture, another 2 tbsp (30 mL) crust mixture, another 3 tbsp (45 mL) cheese mixture and sprinkle remaining crust mixture over the cheese cakes.
4Cover and refrigerate 3 hours.
Fold in ½ cup (125 mL) finely chopped chocolate into cheesecake before assembly.