Bloody Cherry Cheesecake Jars Recipe
- Cook Time: 2 hours 20 minutes
- Total Time: 2 hours 20 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1.5 cups graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened to room temperature
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 cup heavy whipping cream, cold
- 21 ounces cherry pie filling
- 2 drops red food coloring (optional, for extra “blood” color)
- 1 teaspoon lemon juice
Instructions
- In a medium bowl, combine the graham cracker crumbs and the melted butter. Stir until the crumbs are evenly moistened. Distribute the mixture evenly among six small mason jars and press down firmly with the back of a spoon to create a solid base.
- In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until the mixture is completely smooth and creamy. Make sure there are no lumps remaining before moving to the next step.
- In a separate chilled bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture using a spatula. This keeps the filling light and airy rather than dense.
- Pipe or spoon the cheesecake mixture into the jars over the graham cracker crust. Fill them about three-quarters of the way full, leaving room for the topping. Smooth the tops with a small spoon or spatula.
- Empty the cherry pie filling into a bowl. If you want a more “vivid” look, stir in a drop or two of red food coloring and the lemon juice to brighten the flavor. Spoon the cherries and the red syrup over the cheesecake layer, allowing some of the red sauce to drip down the inner sides of the jar for a “bloody” effect.
- Place the lids on the jars or cover them with plastic wrap. Refrigerate for at least 2 hours to allow the cheesecake to set firmly before serving.