Raspberry Cheesecake in a Mason Jar

As soon as you think you want to make these cheesecakes, take the cream cheese out of the refrigerator to help it soften as it warms to room temperature.

You can probably easily double the recipe without having to double the raspberry sauce (it's a generous amount).

  • Cook time: 2 hours
  • Cooling and chilling time: 1 hour
  • Yield: Makes 4 individual servings


  • 1 12-ounce package frozen raspberries
  • 3/4 cup sugar, divided 1/2 cup and 1/4 cup
  • 1/3 cup water
  • 10 Oreo cookies, without the filling, or 20 chocolate wafer cookies
  • 2 Tbsp melted butter
  • 8 ounces cream cheese, room temperature
  • Pinch salt
  • 1 egg
  • 1/3 cup sour cream
  • Whipped cream for topping
  • Fresh raspberries for garnish


  • 4 Wide-mouthed 8-ounce mason jars


1 Make the raspberry sauce: Set aside 1/2 a cup of the frozen raspberries from the package. With the remaining raspberries, place them in a medium saucepan. Add 1/2 cup sugar and 1/3 cup of water. Bring to a simmer on medium high heat, then lower the heat to maintain the simmer, and gently cook, whisking frequently, until the raspberries have completely broken down, about 10 minutes.

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If you want, strain the raspberry sauce through a sieve to remove the seeds, and then return the sauce to the pan and continue to gently simmer until the the sauce is syrupy. Set aside to cool.


2 Make the Oreo cookie crust: Grind the chocolate cookie wafers (Oreo or other brand) in a food processor, mini chopper, or by placing in a plastic bag and crushing with a rolling pin, until finely ground.

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Place in a medium bowl and stir in the melted butter. Divide evenly among the mason jars, packing the chocolate "crust" at the bottom of each mason jar in a layer about 1/4 to 1/3-inch thick.

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At this point you can put in a 350°F oven for 10 minutes to bake the crust in, which will make it easier to pour in the cheesecake filling without it mixing in with the crust. (Or if you don't care if the bottom is a little messy, you can skip this part.)

3 Make the cream cheese filling: In a mixer, beat the cream cheese on medium speed for 4 minutes, until smooth and light. Add 1/4 cup of sugar and beat 4 minutes more. Add a pinch of salt and the egg, and beat another minute.

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Add the sour cream and beat another minute, until smooth. Add 1/4 cup of the cooled raspberry syrup from step one, and beat until incorporated.


4 Layer raspberries and filling on top of crusts in mason jars: Place the reserved raspberries on top of the chocolate crusts in the mason jars in a single layer. Pour the raspberry cheesecake filling over the raspberries in the jars.

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5 Bake in water bath: Place in a roasting pan and add about an inch of boiling water to the pan to create a water bath, which will help the cheesecakes cook more evenly. Bake at 325°F for 40 minutes. Then turn off the heat in the oven and let the cheesecakes continue to gently cook in the residual heat of the oven for another 30 minutes.

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6 Chill and top with whipped cream and raspberry sauce: Remove from oven and let cool to room temp. Chill for at least a half hour before eating. Don't worry if there are cracks on the surface of the cheesecakes. Top with the remaining raspberry sauce, whipped cream, and fresh raspberries.

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  • Krisse

    Hi Elise. I am planning to use your recipe and give it to relatives and friends as presents on Christmas. I am wondering how long can these be stored in a ref. And how long will they survive outside the refrigerator? Also, I need to know if I could omit the baking process, I saw other cheesecake recipes which requires no baking. But I just really like how your cheesecake looked as a finished product. I am thinking if I could still achieve that if in case I skipped the baking? And would there be any difference with the taste? It would really mean a lot to me. Thank you! :)

    • Elise Bauer

      Hi Krisse, this recipe requires baking. There are other recipes you can find online that do not require baking, but this one does. As for storage? 2 or 3 days in the refrigerator. Do not store it outside of the refrigerator.

  • Nick

    Made these verbatim from the recipe – first time attempting cheesecake – and they were a massive hit. I’ve never had a bigger success with a dessert. The only thing I did different was used a handheld mixer (don’t have a kitchen aid) and shortened the mixing times a tiny bit (thinking the hand held was a bit more aggressive). Many thanks for an incredible recipe Elise – when you put in that kind of effort, very rewarding when it turns out amazing!


  • Sheila

    I made the raspberry cheesecake in the Mason jars for a small dinner party I had tonight. It was absolutely delicious and got rave reviews! I loved the presentation in the Mason jars, and loved the individual portions. Such a brilliant idea to use the Mason jars!! Thanks for this fabulous recipe!!


  • Satchid

    I loved it ! thanks for the recipe. I was skeptical though about using mason jars ( like the commercial jam or salsa jars) so I made it in a bigger container. I will make a second attempt once I find the right jars. ..but here is a picture of how it turned out in the link.Thanks once again. .Link in the website cell.

  • SAM

    I did make these and they turned out quite nicely – I used a mix of mason jar shapes though, (just what I happened to have on hand) – and found the short, wide-mouth ones work best to give just the right ratio of crust-filling per bite.

    De-seeding the berries was a bit tedious, but OH, so worth it – raspberry sauce was a highlight!

    Thanks for a fun recipe–

  • Jasmine

    Hi Elise
    Love this recipe!
    I’d like to cook this as one big cheesecake, and I assume it’s possible, but I was wondering if you had any advice on how to alter cooking times/ temperatures etc?

  • Guadalupe Cummins

    I made this lovely dessert yesterday, it was so good! My husband who claims does not like cheesecake was impressed and loved it! Because of the shape of my jars I had to make more cookie crust, but that was not a problem. They also rose a bit much in the oven as they cooked (I was afraid I would have to do ice cream and rasberry sauce instead) but they diflated down just fine during cooling. I think i also cooked the crust a bit much. Even with those first time issues, we loved this dessert! I know i have the jars in hand, even better!

  • Caroline

    Hello! I am making these delicious mason jar raspberry cheesecakes as a Valentine’s Day gift for my family and friends. I would like to use 4 oz. jars, could you please tell me if the smaller size would affect the baking time and temperature? Any help would be much appreciated!

    • Elise Bauer

      Hi Caroline, yes the bake time would be lower, though I’m not sure by how much. Temp should be the same. I would experiment with 25 minutes for baking time and still keep the same 30 min rest time (though check after the first 25 minutes to make sure it is mostly set, if not add more time).

      • Caroline

        Thank you very much for your prompt response! The cheesecakes were a hit!

        • Caroline T.

          i love the idea, they are really balanced tasty cheesecakes with a lovely presentation of mason jars. Absolutely nothing more to say but, EAT and enjoy!! Well done from me. Yummy. . Caroline T.

  • Anita

    Oh My! This was delicious! My husband, who is not a desert person, loved it. I used chocolate Graham crackers. We shared one jar, which was plenty. I did not add the sauce, whipped cream or fresh raspberries on top – it was fabulous!

  • jackie

    how many does this batch maketoday is February 11th I plan on making this Sunday I need to have 50 of them how many batches do I need thank you

    • Elise Bauer

      Hello Jackie, as indicated in the recipe, one batch makes 4 8-ounce jars. They are pretty big servings though. You could conceivably use the same amounts to make 8 4-ounce jars if you reduced the cooking time. Assuming that you go with the 8 ounce jars, 50÷4=12.5, or 12 1/2 batches. If you made small 4-ounce jar servings, you would need 6 1/4 batches for 50 people.

  • Jeanie

    Made these two days ago. I didn’t have the right jars so I used 6 oz. pyrex ramekins and made 6 total. Delicious! Even better the second day after spending the night in the fridge. The chocolate wafers were perfect- my 14 year old son said, “The crust totally makes these!”


  • Selma tannenbaum

    So disappointed. The cake shrunk considerably in the 8 oz jar. The cake was tasteless. I did follow directions, so don’t know why. Won’t make them again

    • Kim

      I tried these over the weekend. And they turned out well. Sorry you had difficulty. I may try with graham crackers instead of chocolate wafers as a variation but loved this dessert.

  • Yasmine

    Hi Elise—These look wonderful and I plan on making them this weekend! Quick question—-if I wanted a plain cheesecake would it work to just leave out the raspberry component? Would I need to add anything else instead? Thanks so much!

    • Elise Bauer

      Hi Yasmine, yes, you could easily just leave the raspberry out. In that case I would take half of the sour cream in the filling and sub it with heavy cream. Also, it is likely that you will get some cracking on the top, so you may still want to top it with some whipped cream.

  • mary

    how long will they keep?, what are the storage directions?

    • Elise Bauer

      Frozen (without the whipped cream on top) probably a month or more, otherwise refrigerated several days.

  • Lynn

    These look amazing. I just wanted to share a tip for using the springform pans with the water bath. I’ve had success placing the pan in one of the large bags for roasting meat in lieu of wrapping in foil. They are water tight and oven-safe.

  • kim

    The picture looks like a 4oz jar versus the recipe which says 8oz, can you confirm? Thank you!

    • Elise Bauer

      Hi Kim, it is indeed an 8-ounce wide-mouth. If you pour a cup of water into it there is 1/4-inch headspace from the top, as there should be.

    • Kim

      Thank you. I missed the wide-mouth part so glad I asked. Read too quickly!

  • Arlene

    Okay – can anyone PLEASE explain why it is called ‘canning’ when you actually use JARS? As one who has never canned (or jarred) anything in her life, I’m just curious…

    • Suzanne

      I may have some insight into this one …When my grandmother “canned”, in the 1930’s, she did it in actual cans. I remember stories of my grandfather having to work the mechanism/lever to press and seal the metal lid onto the can before (?) it went into the heated water bath. She did this at home. I think that the term “canning” simply refers to the process, and that the glass jars came into use later, when the process and term were already around. Anyone else remember this?

  • Catherine

    If I use curd cheese, which is usually what I use for cheesecake would I still need to use the sour cream, or just sub the curd cheese for both the cream cheese and sour cream?

    • Elise Bauer

      I have no idea. I’ve not used curd cheese for cheesecake.

  • Megan

    This looks wonderful! I only have the 12 oz. mason jars. Do you think I can use those? I am hoping to bake them tonight because they look so delicious!

    • Elise Bauer

      Hi Megan, sure, any mason jar will work. The wide mouth ones will be easier to eat from.

  • Richard

    Can you use a cuisinart to mix the cream here’s etc?

    • Elise Bauer

      I haven’t tried using a cuisinart to mix the cream cheese filling, but if you do, please let us know how it works out for you!

  • Anita

    I have a question regarding baking the crust. Should this also be placed in a rack with water? Or will it do ok on its own? Thank you.

    • Elise Bauer

      Hi Anita, No need to water bath the crust, the purpose of baking the crust is to harden it so it stays separate from the cheesecake filling when you pour it into the jars. If you bake it with a water bath you won’t harden the crust, but will have the opposite effect.

  • Gail Blackman

    This is a wonderful idea. As a long time baker of cheese cakes I would add that the crust doesn’t have to be chocolate. Vanilla wafers or even traditional graham crackers will work just as well, if you prefer.

  • Susanne

    lovely presentation ! I am thinking I can make these for my bunco group, I would only need to skip the cookie crust for a couple ladies who have to eat gluten free.

    • Lise

      there are gluten free cookies you could use

  • Jennifer McGaffey

    Canning jars are designed to take the heat – one standard sterilization method is to put the jars into a low oven while you make the jam or whatever you want to can. So I don’t think it would be a problem (assuming no chips or breaks).

  • Sheila

    It’s really ok to put the Mason jars in the oven?? This is such a great recipe and great idea to use the Mason jars!

    • Elise Bauer

      Yes, mason jars are made with thick-walled, heat-tempered glass. You don’t want to put them on a burner, but they’ll be find in a 325°F oven surrounded by a water bath.

  • beth

    these look lovely! i’m curious to know, though, if the jars can then be reused for canning after going thru the oven, or if they become single-use. any thoughts?

    • Elise Bauer

      Hi Beth, the jars can be used again and again, which is one of the great benefits of using mason jars.

  • AmyG

    These are exactly what my daughter wanted for her Valentine’s Day! I was planning on scaling down a plain cheesecake recipe, adding raspberry purée and making them in muffin cups. Thank you for a scaled recipe and the small mason jar idea, I think it will make the water bath so much easier.

  • Rebecca @ Bring Back Delicious

    Alright. Fess up. How many Oreo fillings did you guys eat :)

    I love the Mason jar idea for single servings and faster baking. At the restaurant I worked at, we made individual cheesecake tastings in little ceramic ramekins of different shapes. So versatile!

    • Elise Bauer

      Hah! I managed to exercise a modicum of self restraint with the oreo fillings. Of course that restraint flew out the window when the finished cheesecakes were ready.

  • Laura ~ Raise Your Garden

    I was late to the Mason Jar train as well ~ but I’m starting to get it too. Really appreciate how easy it is to transport these generous cheesecake jars – perfect to make for the mom who just had a baby or a sick friend who needs that Raspberry Cheesecake pick-me-up. And you are so right, Spring form pans have leaked on me resulting in a soggy crust, eww. Of course, nothing beats a homemade Oreo crust. Nothing!!!!