I just have to say it. Cheesecake impresses people. If you’re having someone over for dinner, and you want to impress them, make cheesecake for dessert. Seriously. Cheesecake belongs to that group of food that are super easy to make, but really impress people. If you want to have the easiest most impressive meal ever, start with homemade soup or a salad with homemade dressing, add a roast chicken and make sure you make baked potatoes, and then end with this cheesecake. All these things are super easy. The whole meal will take about an hour to put together, tops. If you have a couple of helpers, you might get it done in half an hour. (or two hours, if your helper is 3 years old, like mine). The directions for the cheesecake is really “throw stuff in a blender, pour it in some jars, top with a cookie, bake and cool.” And honestly, it’s so good, you can forgo the whole soup and chicken thing and just give everybody oven fries and a handful of baby carrots and they will still think this is the most impressive meal ever because you made homemade cheesecake. In a jar. Yeah, buddy.
Some notes here:
Don’t put the lid on the jars when baking them. But you can put them on after they’ve cooled at room temperature. This makes it so handy to store or carry. Think Pot-Luck.
This recipe can be doubled, no problem. And you can’t have too much cheesecake, right?
The mini chocolate chips mostly stay at the bottom and make a sort of chocolate crust. They are not necessary to the recipe. If you don’t have chocolate chips, don’t sweat it.
I used Glutino Chocolate Vanilla Creme Cookies for this cheesecake. Click on the link to find where they’re sold near you or order them from Amazon. They are by far the best quality gluten free cream filled cookies you can buy. Glutino is also a dedicated gluten free company, so you know that your cookies aren’t being made on machines that were just covered in wheat flour. You can trust them. When they say Gluten Free, they mean Gluten Free. If you want to try some of their cookies, or some of their 100 other amazing products, you can use this coupon.
Disclaimer: Glutino doesn’t pay me anything for writing about their cookies or including a link to their site. I’m doing it because they have a trust-worthy, superior tasting product that you need to know about and because they have fun hidden messages on their packages.
Gluten Free Cookies and Cream Cheesecake in a Jar
Click here for a printable recipe: Gluten free cookies and cream cheesecake in a jar
- 1 8oz block cream cheese, softened
- 1 14oz can sweetened condensed milk
- 2 eggs
- 1T Vanilla
- Chocolate chips
- 1 Glutino Chocolate Vanilla Creme Cookie per cup.
- Spoon a tablespoon of mini chocolate chips into each of six 1 cup mason jars.
- Mix cream cheese, sweetened condensed milk, vanilla and eggs in a blender until smooth
- Pour into jars (this will fill them about half way)
- Top with cookie. (I push it down into the cream cheese mixture and let it float to the top.)
- Place jars in a baking dish and bake a 325 for 20-25 mins or until tops are set and lightly brown.
- Cool completely (until you can safely touch the jars) and then place in the fridge to set for at least 4 hours.
I’m linking up with Vegetarian Mamma’s Gluten Free Fridays, an amazing directory of gluten free blog posts. Make sure you check it out! If you’re another blogger visiting from Gluten Free Fridays, let me know so I don’t miss your post! 🙂
Thanks for visiting! I’d love to connect!