Disclosure: I was provided with a copy of the cookbook, Desserts in Jars by Shaina Olmanson. This post also contains affiliate links to some of the products I used.
My favorite part of any meal is the dessert course. I love chocolate cakes, cookies, cupcakes, and ice cream. If it is sweet, delicious and served after a wonderful meal, then I am in heaven. I think my love of dessert started at a very early age. I can remember baking holiday cookies with my mom and sneaking spoonfuls of cookie dough behind her back. I loved getting to pick out what type of birthday cake we would make each year. I remember using a dining room chair to stand on in the kitchen while I helped my mom make the cake mix. I would stare intently at the oven window not wanting to burn my cake.
One of our favorite restaurants gives us a free slice of raspberry cheesecake whenever we order dinner and drinks. We always take it home with us because we just don’t have the room to eat another bite. As much as I enjoy free dessert, I always feel like it is missing something. Now don’t get me wrong. This raspberry cheesecake is delicious but I have always wondered if I could find a way to make it better. Maybe I could add more raspberry sauce or find a way to incorporate chocolate into the mix. (I am a huge fan of the chocolate and raspberry flavor combination.)
When I found out that this week’s #SundaySupper theme was to create a recipe inspired by Desserts in Jars, I knew that I finally had my chance to create the perfect raspberry cheesecake. As I looked through the cookbook (drooling over all the amazing recipes), I found a recipe for Orange-White Chocolate Cheesecakes with Cranberry Sauce. From there, I started thinking about how to make adjustments and what ingredients to add and subtract to create the raspberry cheesecake I have been dreaming about.
Giveaway: If you would like to win a copy of the Dessert in Jars cookbook by Shaina Olmason, scroll down to the end of the post and enter use the Rafflecopter giveaway widget.
White Chocolate Raspberry Cheesecake in a Jar
Prep Time: 45 minutes
Cook Time: 3 hours 45 minutes
Keywords: bake dessert white chocolate raspberry cheesecake
Ingredients (twelve 8-ounce cheesecakes)
For the Crust
- non-stick cooking spray for greasing the jars
- 2 cups chocolate graham cracker crumbs
- 1/4 cup sugar
- 6 tablespoons unsalted butter, melted
- 2 tablespoons unsweetened cocoa powder
For the Cheesecake
- 6 ounces raspberries
- 3/4 cup sugar plus 2 tablespoons
- 7 ounces good-quality white chocolate, chopped
- 1/2 cup heavy cream
- 3 (8-ounce) packages cream cheese, at room temperature
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- pinch of salt
Preheat the oven to 325 degrees F. Spray the bottom and sides of the jars thoroughly with nonstick cooking spray.
In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar and cocoa powder. Add the melted butter and stir until the crumbs are coated. Evenly divide the crumb mixture among the jars. Use a wine cork (or another small, flat bottomed object) to press the crumb mixture down into the bottom of the jars. Set aside. (For the 8 ounce jars, I ended up with 2 to 3 tablespoons per jar depending on the desired crust thickness. There will be some crust left over.)
Puree raspberries (about 30 seconds). Push the puree through a fine mesh sieve to remove pulp and seeds. Add 2 tablespoons sugar and thoroughly mix. Set aside.
Place white chocolate in medium, heatproof bowl. In a small saucepan, bring the heavy cream to just boiling over medium heat. Pour the heavy cream over the white chocolate immediately. Stir until white chocolate is completely melted. Set aside.
In a large bowl, beat the cream cheese until smooth with an electric mixer (about 3 minutes). Add the sugar and mix completely. Add the reserved white chocolate mixture and beat until smooth. Add the eggs one at a time, beating the mixture after each egg. Stir in the vanilla and salt. Pour the cheesecake filling over the chocolate graham crusts in the jars to about 1/2 inch below the top. (For the 8 ounce jars, I ended up with 1/2 cup to 2/3 cup of the cheesecake filling per jar.)
Drop the raspberry sauce by the 1/2 teaspoon onto the top of each jar. With a toothpick (or skewer), swirl the raspberry into the cheesecake filling. (For the 8 ounce jars, I ended up with 1 teaspoon per jar.)
Line high-sided baking pans with clean kitchen towels. Arrange the jars 2 inches apart in the baking pans. Place the pans in the oven. Add the hot water to the pans until the water is halfway up the sides on the jars.
Bake the cheesecakes for 20 to 25 minutes, or until centers are almost set. Turn off the oven and allow the water and cheesecakes to slowly cool inside the oven (about 20 minutes). Remove the pans carefully from the oven with the cheesecakes and water have cooled slightly. Remove the cheesecakes from the pans and allow them to cool completely. Cover the jars and refrigerate for at least 2 hours.
Here is your chance to win your very own copy of Shaina Olmanson’s cookbook, Desserts in Jars. This cookbook is filled with 50 different dessert recipes, from cakes and cupcakes to custards and puddings. There are even some great gift giving ideas. If you are a fan of desserts like me, then this is great cookbook to add to your collection! (Also, the link above is an affiliate link to the Amazon page where you can purchase the cookbook.)
Be sure to check out these other great dishes inspired by Desserts in Jars:
Sunday Supper Desserts In Jars:
- Summer Fruit Fool in Jars by Shockingly Delicious
- Banana Split Cakes in a Jar by Daily Dish Recipes
- Baked Cheesecake In A Jar by Chocolate Moosey
- Key Lime Pies in a Jar by Home Cooking Memories
- Fudgy Brownie Mix by What Smells So Good?
- 5 Minute Coffee Cake in a Jar by Juanita’s Cocina
- Strawberry Mess by Jane’s Adventure’s in Dinner
- Mini Blueberry Cream Cheese Pies by Magnolia Days
- Peach Crisp in Jars by That Skinny Chick Can Bake
- Peanut Butter Cup Cupcakes by Hip Foodie Mom
- Salted Caramel Frozen Yogurt by Healthy.Delicious
- Boston Cream Pie Trifle by Cindy’s Recipes and Writings
- Chocolate Egg Cream in A Jar by Growing Up Gabel
- Cinnamon Espresso Bread Pudding in a Jar by Country Girl in the Village
- White Chocolate Raspberry Cheesecake in a Jar by Runner’s Tales
- Blueberry Thyme Pie in a Jar by The Little Ferraro Kitchen
- Caramel Panna Cotta in a Jar by The Girl in the Little Red Kitchen
- Layered Melon Granitas in Jars by Curious Cuisiniere
- Red Velvet Wedding Cake In A Jar by Foxes Love Lemons
- Strawberry Shortcake with Lemon Mascarpone in a Jar by Gotta Get Baked
- Nutella Panna Cotta in a Jar by Basic N Delicious
- Chocolate Chip Pecan Pie in a Jar by Big Bears Wife
- Bacon Bourbon Bread Pudding by The Urban Mrs
- Cinnamon Caramel Affogatos by Family Foodie
- Banana Split Ice Cream by Peanut Butter and Peppers
- Midori Melon Flower Cupcakes by Ninja Baking
- Triple Berry Crisp in a Jar by Ruffles & Truffles
- Guilt-Free Blueberry Cream Cheese Gingerbread in a Jar by Eat, Move, Shine
- Gluten Free Pull-Apart Cinnamon Bread in a Jar by No One Likes Crumbley Cookies
- Roasted Strawberry Coconut Cream Parfaits With Toasted Coconut by Sue’s Nutrition Buzz
- Chocolate and Banana Ice Box Trifle In A Jar by In the Kitchen with KP
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