Go Back
–+ servings

WANT TO SAVE THIS RECIPE?

Enter your email below and we will send it straight to your inbox. Plus you will get great new recipes from us every week!

mini mason jars filled with white chocoalte raspberry cheesecake and fresh raspberries lined up on a marble counter
Print Recipe Pin Recipe
4.67 from 9 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
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.