I’ve always believed that dessert is where memories are made.
Every time I make these mini cheesecakes, I remember sitting around my grandma’s kitchen table, cherries fresh from the farmer’s market, and chocolate smudged on my fingers from sneaking tastes.
This recipe is simple, indulgent, and healthier than your usual slice of cheesecake—perfect for sharing, gifting, or just treating yourself.
Tips
- Substitutions: No fresh cherries? Use frozen ones or swap them for blueberries or raspberries.
- Crust Variations: Don’t like graham crackers? Use gluten-free cookies like chocolate wafers or even crushed almonds for a nutty flavor.
- Make it Vegan: Use dairy-free cream cheese, coconut yogurt, and vegan chocolate. Replace honey with agave syrup.
Serving Suggestions
Serve these cheesecakes straight out of the jar, with a dollop of whipped cream and a sprinkle of chocolate shavings on top. Perfect for picnics, parties, or as a fancy dinner dessert!
Gluten-Free Chocolate Cherry Cheesecakes in a Jar
- Total Time: 30 minutes
- Yield: 6-8 jars 1x
- Diet: Gluten Free
Description
Creamy chocolate cheesecake layered with fresh cherry topping and gluten-free graham cracker crust—all in a cute, portable jar!
Ingredients
Crust
- 1 cup gluten-free graham crackers, crushed
- 3 tbsp melted butter
- 1 tbsp sugar
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/3 cup plain Greek yogurt
- 1/4 cup honey or maple syrup
- 1 tsp vanilla extract
- 1/4 cup melted dark chocolate (at least 70%)
Cherry Topping
- 1 cup fresh cherries, pitted and halved
- 2 tbsp sugar
- 1 tbsp lemon juice
Instructions
- Make the Crust:
In a bowl, mix the crushed gluten-free graham crackers, melted butter, and sugar until it resembles wet sand. Press about 2 tablespoons of the mixture into the bottom of each jar (makes 6-8 jars). Chill in the fridge while you prep the filling. - Prepare the Filling:
Beat the softened cream cheese until smooth. Add Greek yogurt, honey, and vanilla extract, and mix until creamy. Slowly fold in the melted dark chocolate. Spoon the filling over the chilled crusts, filling each jar about two-thirds full. - Cook the Cherry Topping:
In a small saucepan over medium heat, combine cherries, sugar, and lemon juice. Cook until the cherries release their juices (about 5 minutes). Add the cornstarch slurry and stir until thickened. Remove from heat and let it cool slightly. - Assemble the Cheesecakes:
Spoon the cherry topping over the cheesecake layer. Cover jars with lids or plastic wrap and chill for at least 4 hours or overnight.
Notes
Chill for at least 4 hours for best results. Can be made a day ahead.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 jar
- Calories: 310
- Sugar: 18g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 35mg
