Cherry Cheesecake Jars for Dessert

Ingredients:

For the crust:

• 1 cup graham cracker crumbs
• 3 tbsp melted butter
• 2 tbsp sugar (optional)

For the cheesecake filling:

• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1/2 cup heavy whipping cream

For the cherry topping:

• 1 cup fresh or canned cherries, pitted
• 2 tbsp sugar (optional)
• 1 tbsp lemon juice

Instructions:

1. Prepare the crust:
   • In a bowl, mix graham cracker crumbs, melted butter, and sugar (if using) until the mixture resembles wet sand.
   • Spoon about 2 tablespoons of the crumb mixture into the bottom of each jar, pressing it down to form a crust layer.
   • Place the jars in the fridge to set while you prepare the cheesecake filling.
2. Make the cheesecake filling:
   • In a bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
   • In a separate bowl, whip the heavy cream until stiff peaks form.
   • Gently fold the whipped cream into the cream cheese mixture until well combined. Be careful not to deflate the whipped cream.
3. Prepare the cherry topping:
   • In a small saucepan, combine the cherries, sugar, and lemon juice over medium heat.
   • Cook for about 5-7 minutes, until the cherries release their juices and the mixture thickens slightly.
   • Remove from heat and let it cool.
4. Assemble the jars:
   • Spoon the cheesecake filling into each jar over the crust, filling it about 3/4 of the way.
   • Add a generous layer of the cherry topping on top of the cheesecake filling.
5. Chill and serve:
   • Refrigerate the jars for at least 2 hours to let the flavors set.
   • Serve chilled, and enjoy!