Yes, YOU can make cheesecake!! It is super-duper easy. If you can read, (which I assume you can, since you are reading this…) you can make cheesecake.
I love cheesecake!
Let me say that again,
I – LOVE – CHEESECAKE!!!
It is my absolute favorite… FAV-OR-ITE! And I came across this recipe the other day for Cheesecakes in a jar from Patent and the Pantry . You heard me right, I said cheesecakes IN A JAR! It does not get much better than that folks.
Wait… Yes it does!
‘Cause you make these little decedent desserts, these morsels of delight, these stinking cute little cheesecakes in your microwave.
I said, in the MICROWAVE! Can I get a “Yumm-O”? Seriously, whoever came up with this idea should be crowned, and sprinkled with glitter.
I modified this a little bit, ’cause I have a cheesecake recipe that I always make, and it is d-E-lish! Basically, you can take any cheesecake recipe you like and make 1/4 of the recipe and scoop the batter into the jars.
Microwave Cheesecakes in a jar
To print this recipe click Microwave Cheesecakes in a jar.
For the crust:
3/4 cup of crushed Oreo cookies (about 1/6 of the package)
1 tsp sugar
2 Tbsp butter melted
For the flilling:
1 (8oz) block of cream cheese
1/3 cup sugar
1/4 tsp vanilla
1/2 cup peanut butter and chocolate chips (the kind that comes combined in the bag)
You will also need: 4 half pint Mason jars.
Here is what you do:
Mix all the crust ingredients together, like this…
You can also use a fork or a whisk to blend if you don’t have a pastry cutter.
Spoon crumbs into 4, 1/2 pint Mason jars. I used the wide mouth jars ’cause I thought they were so stinking cute, but you can use the regular 1/2 pint jars, if you like. Set aside.
Then you beat the cream cheese and sugar together with mixer on medium to high speed. Mix until smooth.
Add your egg and vanilla …
Beat until the egg is mixed well into the batter.
Scrape your bowl once and then beat a few seconds more.
Add your chocolate chips and stir into batter.
Spoon into jars.
Place in microwave oven and microwave for 2 minutes.
The cakes will be done when they look dull, and when you touch them, they should be dryish. If not, microwave at 30 second intervals until they look done. (It took me a total of about 3 minutes.) The cakes will puff up a lot while they are cooking, and then flatten out when you take them out of the microwave. Chill for 1 hour. Then ENJOY!
That’s it! Super-duper easy-peasy! They are not the prettiest cheesecake I’ve ever seen, but they are OH sooo good! Who cares what they look like, Right?
Isn’t this the coolest thing ever?
I added a little whipped cream and a peanut butter cup to make the photo look pretty. I prefer to eat it without the whipped cream, but you can do what you like.
The best part about these is you can put the lid on and give them away as gifts.
Or, put the lid on and sneak one upstairs to your bedroom, shut and lock the door and enjoy it away from your kids.
PS. Just as a word of caution… It is best not to eat all 4 jars at once as it can dramatically affect your waist line. Not that I know from personal experience or anything…
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