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Lighter Lemony Cheesecake

These cute little Mason jar cheesecakes could not be more cute if they tried! There is a hint of lemon in this recipe that makes the cheesecake taste so decadent!

Makes 8 4oz cheesecakes



3/4 cup plain graham cracker crumbs

2 tablespoons of butter, melted

Non-stick cooking spray


16 oz light cream cheese, softened

2 tablespoons of butter

1/2 cup white sugar

1 teaspoon vanilla extract

2 large eggs

1/3 cup light sour cream

1 1/2 teaspoons lemon juice

1 teaspoon zest


whipped cream for topping

fresh fruit


Preheat your oven to 325 degrees.

In a small bowl, mix together graham cracker crumbs and 2 tablespoons of melted butter. Roughly divide mixture by four. Spray each 4 oz mason jar with cooking spray then gently press 1/4 of the graham cracker mixture into each jar. Place mason jars in an oven safe container (like a 9x9 dish). Cook in the oven for 10 minutes.

In a mixer, mix together cream cheese, sugar and remaining melted butter. Mix well. Now add in vanilla, eggs, sour cream, lemon juice and lemon zest. Mix well.

Divide mixture between the four jars. Then, cook in the oven for about 25 minutes or until the cheesecakes are no longer giggly in the center. Let cool in your fridge for about 2 hours. Top with your favorite toppings, then enjoy!

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