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Mini Almond Cheesecakes Baked in a Jar

mini almond cheesecakes baked in a jarI have a thing for madeleines.  A big thing for them.  When William was a baby, we used to go to Starbucks and share a package of vanilla madeleines.  He loved them so much I always bought an extra package to have in my diaper bag for emergencies.  Donsuemor contacted me and asked me if I would like to participate in their Dessert a Day campaign.  Umm.. yes.  Create a recipe using something that I already love?  Done and done.  They asked me what product I would like to use; lemon, vanilla, chocolate, chocolate-dipped, or almond tea cakes.  I adore almond anything, it took me about 2 minutes to decide which madeleine I wanted to work with.  I came up with this mini almond cheesecake and baked them in half-pint Mason jars.  I needed to bring a dessert to a party and thought that these would be perfect for two reasons.  You have to make them a day ahead of time, and you know how I love a make ahead dessert.  And they are completely portable, and not to mention adorable.  If you do not have half-pint Mason jars, you can bake these in a muffin tin lined with cupcake liners.  Just skip the water bath.

mini almond cheesecakes baked in a jar12 French Almond Cakes
2 Tablespoons melted butter

12 ounces room temperature cream cheese
1/2 cup sugar
1 egg
zest of one lemon
1 Tablespoon sour cream
1 teaspoon vanilla
1/2 teaspoon almond extract
1/4 teaspoon salt

whipped cream
raspberries
sliced almonds

mini almond cheesecakes baked in a jarPulse the French Almond Cakes in a food processor.  Pulse until they resemble bread crumbs.  Add the melted butter.  And pulse again.

mini almond cheesecakes baked in a jarUse an ice cream scoop and add the almond cake mixture to the mason jar.

mini almond cheesecakes baked in a jarUse the back of a spoon and press the crumbs down.  Put the jars in a 9×13 baking dish.  Bake in a preheated 350 degree oven for 8 minutes.

mini almond cheesecakes baked in a jarAdd the cream cheese and sugar to the bowl of a food processor.  Run until smooth.  Scrape the sides and bottom and run again.  Add the egg, lemon, sour cream, vanilla, almond extract, and salt.

mini almond cheesecakes baked in a jarPour the cheesecake batter over the baked crust.  Boil a kettle of water.

mini almond cheesecakes baked in a jarTake one of the jars out, and pour boiling water halfway up the sides of the jars.  Add the jar back to the pan, this step helps not get water into the cheesecakes.  Watery cheesecakes are just no good.

mini almond cheesecakes baked in a jarBake the cheesecakes for 25 to 30 minutes.  The edges should be set, but still have a little jiggle.  Cool completely and chill in the refrigerator overnight.

mini almond cheesecakes baked in a jarGarnish with whipped cream, a single raspberry, and sliced almonds.

mini almond cheesecakes baked in a jar

Print

Mini Almond Cheesecakes Baked in a Jar


Ingredients

  • 12 French Almond Cakes
  • 2 Tablespoons melted butter
  • 12 ounces room temperature cream cheese
  • 1/2 cup sugar
  • 1 egg
  • zest of one lemon
  • 1 Tablespoon sour cream
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon salt
  • whipped cream
  • raspberries
  • sliced almonds

Instructions

  1. Pulse the French Almond Cakes in a food processor. Pulse until they resemble bread crumbs. Add the melted butter. And pulse again.
  2. Use an ice cream scoop and add the almond cake mixture to the mason jar. Use the back of a spoon and press the crumbs down. Put the jars in a 9×13 baking dish. Bake in a preheated 350 degree oven for 8 minutes.
  3. Add the cream cheese and sugar to the bowl of a food processor. Run until smooth. Scrape the sides and bottom and run again. Add the egg, lemon, sour cream, vanilla, almond extract, and salt.
  4. Pour the cheesecake batter over the baked crust. Boil a kettle of water. Take one of the jars out, and pour boiling water halfway up the sides of the jars. Add the jar back to the pan, this helps not get water into the cheesecakes.
  5. Bake the cheesecakes for 25 to 30 minutes. The edges should be set, but still have a little jiggle.
  6. Cool completely and chill in the refrigerator overnight. Garnish with whipped cream, a single raspberry, and sliced almonds.

 

 

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  1. The Café Sucré Farine

    August 22nd, 2011 at 4:41 am

    These look so delicious and so pretty! I love baking in a jar. I recently did cake in a jar – yellow cake with raspberry jam and buttercream icing, https://thecafesucrefarine.blogspot.com/2011/08/cake-in-jar-and-bittersweet-farewell.html
    so fun and like you said – so easy to transport. They also froze wonderful although they didn’t last long in the freezer! I didn’t think about doing cheesecake this way, thanks for the great idea!

  2. bakedbree

    August 22nd, 2011 at 7:45 pm

    I am going to have to try your yellow cake recipe. It is interesting, do you cream the butter or add really soft butter later?

  3. Piper@GotItCookIt

    August 22nd, 2011 at 7:12 am

    I too love everything almond, and everything cheesecake. Love the sound of this and the small jar idea… too bad mine are all recently full of jam! I can think of other fun ideas with these, so I’d better pick some more up. Thank YOU!

  4. bakedbree

    August 22nd, 2011 at 7:44 pm

    You are welcome Piper. And jam filled jars is a good problem to have!

  5. Paula @ Dishing the Divine

    August 22nd, 2011 at 9:39 am

    These look absolutely adorable. I have 8 ounce jars, but not 4 oz ones. Would definitely be way cuter in 4 oz jars… Hmmm…. a trip to the store may be in order! 🙂

  6. bakedbree

    August 22nd, 2011 at 7:44 pm

    Thank you Paula. I use the 4 oz ones all the time. I bake rolls in them sometimes too.

  7. Michelle

    August 22nd, 2011 at 10:18 am

    I love the individual portions and how wonderfully portable they are. My kind of dessert!! I’ll have to give these a try soon.

  8. bakedbree

    August 22nd, 2011 at 7:43 pm

    Thanks Michelle! I like a pre-portioned dessert too.

  9. Trisha

    August 22nd, 2011 at 8:31 pm

    I love almonds and these are so cute, I could die. I love desserts like this made as individual portions, they are cuter and so much less troublesome!

  10. bakedbree

    August 24th, 2011 at 8:15 pm

    They really are less troublesome. And far less expensive than full on cheesecakes.

  11. Traci

    August 23rd, 2011 at 8:17 am

    These look delicious and soooo adorable! I want to make them for a small woman’s retreat I am going to this weekend. Any suggestions on what I can use in place of the Donsuemor French Almond Cakes since I don’t have time to order them? Remember I am not a baker so I am totally at a loss =(.
    Thanks Bree!

  12. bakedbree

    August 24th, 2011 at 8:10 pm

    Graham crackers, Oreos, chocolate wafers. Almond cookies. Just about anything.

  13. Sarah Galvin (All Our Fingers in the Pie)

    August 27th, 2011 at 6:55 pm

    These are amazing. What a great idea and lovely presentation. I can see this for a large rustic orchard dinner with local berries and cream. Yum.

  14. bakedbree

    August 29th, 2011 at 11:16 am

    thank you Sarah. You can change out the flavors to match any season too.

  15. Margaret

    October 2nd, 2011 at 12:05 pm

    These look like such fun! And very tasty!

  16. bakedbree

    October 3rd, 2011 at 1:19 pm

    thank you Margaret.

  17. Eve @Beautiful Spit Up

    October 3rd, 2011 at 10:41 am

    Found you from Donsuemor’s FB page. I made something similar with the French Almond Cakes. I did pumpkin pie! These look awesome. I’ve never seen tiny mason jars. I’ll have to find them and make this soon…yum. Thanks for the inspiration!

  18. bakedbree

    October 3rd, 2011 at 1:15 pm

    Welcome! Pumpkin pie sounds like a great idea. They are half pint jars and you can usually get them at Wal-mart. Sometimes I order them from Amazon.

  19. Verta Wurthmann

    October 29th, 2011 at 9:05 pm

    I’am trying to find the reciep for the pie in a jar you did on Marthra’s. show.

  20. bakedbree

    October 29th, 2011 at 9:57 pm

    I have never been on Martha’s show, sorry!

  21. Conetha

    May 16th, 2013 at 3:11 pm

    Bree, in this recipe did you use 4oz or 8oz mason jars?

  22. bakedbree

    May 23rd, 2013 at 9:30 pm

    4 ounce.

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