I don’t know what it is about individual servings of almost anything that makes them so appealing to almost everybody. A big slice of cheesecake is always a treat, but when the same thing is served in a small container I feel like I have something that was made just for me and its all mine…I don’t have to share with anybody. I posted this NO-BAKE CHEESECAKE recipe several years ago and wanted to repost it in my new recipe format with new photographs and thought it would be fun to make little cheesecakes in a jar instead of the large cheesecake I usually make.
The cute LITTLE HALF-PINT JARS I used are manufactured by Kerr Glass Co. They hold approximately 3/4 cup of cheesecake filling.
This recipe made enough for 10 jars.
I love the unbaked cream cheese filling in this recipe because it has a texture that doesn’t resemble marshmallow fluff or fake whipped cream. It has substance to it and and a wonderful cream cheesy taste. This recipe was published in the food section of The Oregonian newspaper way back in the 1950’s and it was one of my mother’s favorites. It’s wonderful topped with any berry…especially RASPBERRIES.