Mason Jar Cherry Cheese Pies

Name: Mason Jar Cherry Cheese Pies
Prep time: 15 min
Cook time: 10 min
Total time: 145 min
Ingredients: 1-1/2 cups graham cracker crumbs; 1/3 cup granulated sugar; 1/2 cup (1 stick/cube) butter (melted); 1 package (8 ounces) cream cheese (softened); 1 can (14 ounces) sweetened condensed milk; 1/4 cup plus 3 tablespoons reconstituted lemon juice (the type that's in a bottle); 1 teaspoon vanilla extract; 1 can (21 ounces) cherry pie filling; Whipped cream or Cool Whip topping (optional); Small sprigs of fresh mint (optional)

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by Nancy

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Mason jar cherry cheese pies are not only easy to make, but they’re easy to serve too. Just add a spoon to each jar and it’s time for dessert.

These colorful desserts are as delicious as they are pretty.

Just top each jar of cherry cheese pie with whipped cream, add a small sprig of fresh mint for garnish…and they’re ready to go.

This is one of my go-to cherry cheese pie recipes that I make in various forms: an actual pie, layered in a glass, mini pies and more (links to these recipes are at the end of this post)

About the Mason Jars Used in this Recipe

The Mason jars used in this recipe are half-pint (8-ounce) jelly jars.

For these desserts I used jars with quilted sides, but the clear sided jars also work nicely for this recipe.

Depending on the amount of the crust, filling and topping added to each of the jars, the yield for this recipe should equal 8 to 10 servings (8 to 10 jars).

About the Layers of Pie in the Mason Jars

There are 3 layers of pie in each dessert jar.

The first (at the bottom of the jar) is the crust, the second (in the middle) is the cream cheese filling, and the third is the cherry topping.

For the Crust

The crust is made with just 3 ingredients: graham cracker crumbs, sugar and butter.

It’s baked, cooled, and broken into pieces for the first layer in each jar.

And the lightly browned crust adds a wonderful crunch to each bite of this dessert.

For the Filling

It only takes 4 ingredients to make this pie filling; cream cheese, sweetened condensed milk, bottled lemon juice and vanilla extract.

And they’re blended in a particular order so that the filling is smooth and creamy.

For the Topping

A can of cherry pie filling is used for the topping.

The deep red color of this topping adds such a beautiful contrast to the light color of the filling and beige color of the crust.

Make Ahead of Time

These cheese pies can be partially made ahead of time with the layer or layers of your choice.

For example, each jar can be filled with just the first layer (the crust), covered with a lid, and finished later.

Or each jar can be filled with the first 2 layers (crust and filling), covered with a lid and chilled in the refrigerator until adding the topping before serving. *

Or each jar can be filled with all 3 layers, covered with a lid and set aside in the refrigerator until serving. *

*NOTE – If making these desserts ahead of time with 2 or more layers, it’s best to make them no more than 3 hours before serving.

Otherwise, the cream cheese filling ingredients may separate just enough to create liquid that can make the crust soggy.

Let’s check out the ingredients.

Filling – Cream cheese, sweetened condensed milk, vanilla extract and reconstituted lemon juice (from a bottle)

Crust – Graham cracker crumbs, granulated sugar and butter

Topping – Can of cherry pie filling

Optional Topping and Garnish – Whipped cream or Cool Whip topping, and small sprigs of fresh mint

Equipment – Baking Pan

The crust is baked in a rectangular brownie baking pan (approx. 8 inches by 12 inches).

Dimensions for rectangular brownie baking pans may vary depending on if:

the inside of the pan has flared sides, and/or
measured from the inside or outside edges of the pan.

Equipment – Mason Jars

Half-pint (8-ounce) quilted or smooth-side, regular-mouth size jelly jars.
8 to 10 half-pint jars (depending on the amount of ingredients added to each layer)

HOW TO MAKE THIS RECIPE

A printable recipe with the measurements and instructions is located at the bottom of this post.

Preparation

Mason Jars:

Set aside 8 to 10 clean Mason jars.

Cherry Pie Filling:

2 hours (or more) before making the desserts…

Transfer the cherry pie filling from the can…

…into a small glass bowl.

Cover the bowl with a lid or plastic wrap and let chill in the refrigerator for at least 2 hours (more time is even better).

To me, the cherry pie filling tastes less “tin-like” when it’s removed from the can and chilled in a glass bowl before serving.

Crust

Preheat the oven to 375 degrees F.

Graham Cracker Crumbs and Sugar:

In a small to medium-size bowl, add graham cracker crumbs…

…and granulated sugar.

Stir together and set aside for a moment.

For the Butter

Melt the Butter in the Microwave:

In a small 1-cup glass measuring cup (with a handle and pouring spout) add butter.

Melting the butter in a glass measuring cup with a handle is recommended because the cup will get hot when heated in the microwave.

Cover the cup with a paper towel and melt the butter in the microwave.

TIP – Cover the glass measuring cup with a paper towel when melting the butter in the microwave in case there’s a little splatter.

TIP – Heat the butter using short and low intervals so that the butter just gets warm enough to melt and it doesn’t bubble or splatter.

To the graham cracker crumb mixture, add the melted butter.

Stir together until combined.

Bake:

In a brownie-size baking pan, evenly add the crust mixture.

Using a large spoon or spatula…

…press the mixture down and towards the sides of the pan so that it’s evenly compacted in the pan.

Bake in a preheated oven (at 375 degrees F.) until the edges of the crust are browned…

…and the middle is lightly browned (about 10 minutes).

Cool:

Remove the pan from the oven and let the crust cool in the pan.

Break the Crust into Pieces:

Using a small knife, gently cut the crust into about 2-inch squares (doesn’t have to be perfect squares).

Use a spatula to gently slide underneath the crust to break out the squares into pieces.

Break up any large-size pieces.

Fill the Jars with Crust

To each jar, add pieces of crust to form the first layer.

Set the jars with the layer of crust aside.

Cream Cheese Filling

In a large mixing bowl, add softened cream cheese.

Beat the cream cheese with a hand or stand mixer until light and fluffy.

To the cream cheese, add sweetened condensed milk and…

…beat until combined.

All done with the hand or stand mixer now.

To the cream cheese mixture add reconstituted lemon juice and…

…vanilla extract.

Using a spatula, gently stir the ingredients until…

…combined.

The mixture should have a creamy texture.

Transfer the cream cheese mixture into a small bowl (for easy access when filling the jars).

Add the Remaining Layers to the Jars

Using a small spoon, add a layer of the cream cheese mixture on top of the crust in each jar.

Depending on the amount added to this layer in each jar, there should be enough to use in 8 to 10 jars.

Try to divide up the cream cheese filling layers evenly in each jar.

Cherry Topping

Using a small spoon, top the cream cheese filling with cherry topping.

Depending on the amount added to this layer in each jar, there should be enough to use in 8 to 10 jars.

Try to divide up the cherry topping evenly in each jar.

If Making These Desserts Ahead of Time

TIP – If making these desserts ahead of time, leave some empty space between the cherry topping and the top of the jar…

…so that the lid can be tighten without touching the cherry topping.

Store the cheese pies in the refrigerator until serving.

It’s best to make these no more than 3 hours before serving.

Serve

TIP – For best results, serve these cheese pies within 3 hours of making them.

Any longer than 3 hours, and the cream cheese filling may slightly separate which can make the crust soggy.

Serve as is or topped with whipped cream (or Cool Whip topping).

Garnish

For garnish…

…add a small sprig of fresh mint to each dessert for a beautiful color contrast.

Store leftovers in the refrigerator.

Thank you so much for stopping by CCC!

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