READY IN: 3hrsYIELD: 12
INGREDIENTS the graham cracker crust 12 (4 ounce) mason jars 1 1⁄2 cupsgraham cracker crumbs 5tablespoonsbutter, melted 1tablespoonsugar the cheesecake filling 1 (8 ounce) package cream cheese, room temperature 1 (14 ounce) can sweetened condensed milk 1⁄3 cuplemon juice 1teaspoonvanilla extractguava jelly
DIRECTIONSThe Graham Cracker Crust:Pour graham cracker crumbs into a medium bowl; stir in the sugar. Add melted butter and blend together with a fork until well combined.Press the crumb mixture into each of the mason jars. About 1 inch deep and slightly up the sides.Chill crust for at least 10 minutes (or longer).The Cheesecake Filling:Place softened cream cheese in a medium mixing bowl; add condensed milk, lemon juice, and vanilla. Beat until well blended.Spoon cheesecake filling into the mason jars.Top with a spoonful of guava jelly.Cover and refrigerate until firm – 2 1/2 to 3 hours.Makes a dozen 4 oz. cheesecakes.
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