Cheesecake in a Jar
12- half pint ball jars
1 - 1/2 cups graham cracker crumbs
2/3 cups melted butter
6 tbsp sugar
3- 8 oz. packages cream cheese softened
3- 14 oz. cans sweetened condensed milk
1 1/2 tsp vanilla
1 can cherry pie filling
I used these really cute, squatty, half-pint Ball jars. I found them at Winn Dixie. You can use whatever size and shape you want.
Combine graham cracker crumbs, butter, and sugar in a medium bowl.
Make sure your jars are clean and dry.
Place about 2 tbsp crumbs into each jar.
Lightly press into the bottoms of the jars, as Zac so expertly demonstrates.
Beat softened cream cheese and condensed milk. Add vanilla.
Spoon dollops of the cream cheese mixture into the jars.
Top with the cherry pie filling. I used only one can of it, but I left 3 of the cheesecakes without topping for those who might prefer theirs unadorned. If you like a lot of cherries, you might want to get 2 cans.
This is how they looked. I didn't go above the rim with the filling and topping.
Chill for several hours or overnight.
Oh my gosh. They are so good, and so cute.
They stack and travel well, too.
They were the finishing touch to lunch I took today for some very sweet folks at the Christian Service Mission. They have been tirelessly working since the tornadoes struck Birmingham. A big thanks to them and to all of their volunteers!