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mini mason jars filled with white chocoalte raspberry cheesecake and fresh raspberries lined up on a marble counter
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4.63 from 8 votes

Raspberry White Chocolate Cheesecake in a Jar

Sweet, creamy and tart Raspberry White Chocolate Cheesecake in a Jar with a graham cracker crust, cream cheese filling and raspberry purée.
Prep Time15 minutes
Cook Time5 minutes
Additional Time20 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Keyword: white chocolate raspberry cheesecake in a jar
Servings: 6 4-ounce jars
Author: Barbara Bakes LLC

Equipment

Ingredients

  • INGREDIENTS:

White Chocolate Cheesecake Filling

  • 1 package 8 ounces cream cheese, softened
  • 4 ounces white chocolate melted cool to room temperature before using
  • 2 tablespoons heavy cream
  • 3 tablespoons sugar
  • 2 teaspoons vanilla extract

Raspberry Puree

  • 1 cup raspberries fresh or frozen
  • ½ cup granulated sugar
  • 1 tablespoon water

Graham Cracker Crust

  • 3 graham crackers crushed into fine crumbles
  • 2 tablespoons unsalted butter melted
  • 1 tablespoon granulated sugar

Garnish

  • Fresh raspberries
  • White chocolate shavings
  • Crushed Graham cracker pieces

Instructions

GRAHAM CRACKER CRUST:

  • If you haven’t done so already, crush up the graham crackers (I used a plastic baggy and rolling pin but a mini food processor will work as well.) And place in a bowl. Stir in sugar.
  • Pour the melted butter over the graham cracker crumbs. Mix well to combine. The texture will be like crumbly wet sand.

WHITE CHOCOLATE CHEESECAKE FILLING:

  • In a large bowl, beat the cream cheese and sugar until smooth. Add the white chocolate, heavy cream, and vanilla and mix until smooth and creamy. 

RASPBERRY PUREE:

  • In a small saucepan, add the raspberries, sugar, and water. Mash up the raspberries with a potato masher and cook over medium heat until they begin to bubble. Reduce the heat to low and cook until reduced by half, stirring often. 
  • Let cool to room temperature.

ASSEMBLY:

  • Line up your jars (or cups). Have all your ingredients ready to go.
  • These jars were layered as follows: Graham cracker crust crumbles, cheesecake filling, raspberry puree, garnishing of 3 fresh raspberries, white chocolate shavings and graham cracker crumbles. 
  • Start by adding the graham cracker crust crumbles to the bottom of each jar. Press the crumb mixture down with the back of a spoon to form a crust of a tamper tool.
  • Next, add your cheesecake filling. If using a wide mouth jar as pictured, you can use a spoon to fill with cheesecake filling. If using a smaller mouth jar, fill a Ziploc sandwich bag with the cheesecake filling and cut the corner off. Squeeze the filling into the jar. If the filling is uneven, gently tap the jar on the counter a few times to level it out.
  • Next, spoon on the raspberry puree. Leave about ⅛ to ¼ inch of space on the top of the jar (not including the garnish).
  • Add three fresh raspberries, sprinkle with chopped white chocolate and graham cracker crumbles. 
  • Twist on the lids. Refrigerate until ready to serve.