Overview:
These Mini Peach Cheesecake Mason Jars are a perfect individual serving dessert, with a creamy cheesecake filling and a sweet peach topping. They’re light, portion-controlled, and easy to make. You can make them in advance and store them in the fridge, ready to enjoy anytime!

Ingredients (Makes 4 servings):

For the Crust:

  • 4 whole graham crackers, crushed (or 1/4 cup graham cracker crumbs)
  • 1 tbsp light butter, melted (or butter substitute)
  • 1 tbsp sweetener (optional, if you like extra sweetness)

For the Cheesecake Filling:

  • 8 oz fat-free cream cheese, softened
  • 1/2 cup non-fat Greek yogurt
  • 1/4 cup granulated sweetener (like Stevia or Monk Fruit sweetener)
  • 1 tsp vanilla extract
  • 1 large egg (or 2 egg whites for fewer points)
  • 1 tbsp lemon juice (for extra flavor)

For the Peach Topping:

  • 1 cup fresh or canned peaches, sliced (in juice, not syrup)
  • 1 tbsp honey or sweetener of choice (optional)
  • 1/4 tsp cinnamon (optional)

Instructions:

  1. Prepare the Crust:
    • In a small bowl, combine the crushed graham crackers, melted butter, and sweetener (if using). Stir until the mixture is evenly moistened.
    • Divide the crust mixture evenly among the bottom of 4 mini mason jars (or small dessert jars). Press the crust down firmly with the back of a spoon. Set aside.
  2. Make the Cheesecake Filling:
    • In a mixing bowl, beat the softened cream cheese, Greek yogurt, sweetener, vanilla extract, and lemon juice until smooth and creamy.
    • Add the egg (or egg whites) and beat until well combined.
    • Spoon the cheesecake mixture over the graham cracker crusts in the jars, dividing evenly among the jars.
  3. Bake the Cheesecakes:
    • Preheat your oven to 325°F (160°C).
    • Place the mason jars on a baking sheet and bake for 15-20 minutes, or until the cheesecakes are set and the centers no longer jiggle.
    • Allow the cheesecakes to cool to room temperature, then refrigerate for at least 2 hours, or until fully chilled.
  4. Prepare the Peach Topping:
    • While the cheesecakes chill, prepare the peach topping. If using fresh peaches, slice them into thin pieces. If using canned peaches, drain them and slice.
    • In a small saucepan, combine the peaches, honey (or sweetener), and cinnamon (if using). Cook over low heat for 5-7 minutes, stirring occasionally, until the peaches are soft and juicy. Let the mixture cool to room temperature.
  5. Assemble the Mini Peach Cheesecakes:
    • Once the cheesecakes are chilled, top each with a generous spoonful of the peach topping.
    • You can also drizzle any extra syrup from the peaches over the top for extra sweetness.
  6. Serve & Enjoy:
    • Serve the mini peach cheesecakes chilled, and enjoy a perfect individual-sized dessert!

Nutrition (per serving – 1 mini cheesecake in a mason jar):

  • Calories: 180-220 kcal
  • Protein: 6-8g
  • Fat: 7-9g
  • Carbohydrates: 25-28g
  • Fiber: 2-3g
  • Sugar: 15-18g (depends on peaches and sweetener used)

Weight Watchers SmartPoints:

  • Freestyle SmartPoints: 4-6 points per jar (depending on ingredients like sweeteners and butter used)

Tips:

  • Use Light Cream Cheese: For even fewer points, use light cream cheese or fat-free cream cheese.
  • Peach Options: You can also use frozen peaches if fresh aren’t available, just thaw them first and drain any excess liquid.
  • Crust Alternatives: If you prefer, you can swap the graham cracker crust with crushed almonds or a low-carb alternative like almond flour for a gluten-free version.

These Mini Peach Cheesecake Mason Jars are perfect for when you want a sweet treat without the guilt! They’re individually portioned, so you can enjoy your dessert and stay on track with your Weight Watchers goals.