Wow! You’ve Got to Try Individual Freezer Cheesecakes

February 11, 2015 | By | Comments (30)

If you want a little something sweet and you want it fast, pull one of these Rhubarb Jam Cheesecakes from the freezer at the start of dinner—it will be ready to eat in time for dessert. To make a batch of these single-serve treats, steam our five-ingredient cheesecake batter (on top of the stove!) in freezer-proof jars. Layer in granola for crunch and a topping of strawberry-rhubarb compote for a sweet-tart contrast. Then, simply cover with the jar lids and freeze the cheesecakes. Since they thaw at room temperature, these preportioned desserts are perfect to pack for lunch, put out at potlucks, or enjoy most any time you need a grab-and-go dessert.

Rhubarb Jam Cheesecakes
Hands-on time: 20 minutes; Total time: 1 hour, 40 minutes

8 ounces 1/3-less-fat cream cheese
4 ounces fat-free cream cheese
2/3 cup sugar, plus 6 tablespoons
1/8 teaspoon salt
3/4 cup plain fat-free Greek yogurt
2 large eggs
1 large egg white
1 1/2 teaspoons vanilla extract
6 ounces 1/2-inch slices rhubarb
6 ounces strawberries, hulled and sliced
2 teaspoons cornstarch
1 tablespoon lemon juice
1/2 teaspoon ground ginger
1/8 teaspoon ground cinnamon
1 1/4 cups low-fat granola without raisins

1. Place a wire rack or 2 thick kitchen towels in the bottom of a large stockpot; place on stovetop.

2. Beat cheeses, 2/3 cup sugar, and salt with a mixer at low speed until smooth. Add yogurt; beat 1 minute. Add eggs, egg white, and vanilla; beat until mixture is smooth and creamy. Divide batter among 8 regular-mouthed half-pint (8-ounce) freezer-safe canning jars. Cover tops of each jar with foil; tightly seal edges. Place jars in prepared stockpot; add hot water to a depth of 2 inches, and cover with lid or foil. Bring water to a boil, reduce heat to medium low, and simmer 20 minutes or until cheesecakes are done. Remove jars to a rack; cool completely.

3. While cheesecakes cook, combine rhubarb, remaining 6 tablespoons sugar, and next 5 ingredients (through cinnamon) in a medium pan. Cook over medium-high heat until mixture boils. Reduce heat to medium low; cook 12 to 15 minutes or until mixture is very thick and liquid has evaporated, stirring frequently. Remove to a bowl, and cool completely.

4. Use a damp paper towel to clean the inside of jars of any cheesecake batter residue before adding the granola and jam layers. Place 2 1/2 tablespoons granola over the cheesecake layer in each jar. Top each with 2 tablespoons rhubarb jam. Place lids on jars, and freeze. Thaw at room temperature before serving.

Serves 8 (serving size: 1 cheesecake)
CALORIES 295; FAT 8.3g (sat 4.8g, mono 0.9g, poly 0.6g); PROTEIN 10g; CARB 46g; FIBER 2g; CHOL 68mg; IRON 1mg; SODIUM 315mg; CALC 120mg

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  8. Natalie

    Am I the only one who is confused by the video where the cheesecakes are frozen without the toppings but the recipe says to freeze them with the toppings??

    June 14, 2015 at 2:36 pm
  9. d lee

    we just LOVE cheesecake, so i thought this would be a great idea. however…. maybe not so terrific for those with cardiac issues (cholesterol, high blood pressure) or anyone with pre-or diagnosted type 2 diabetes…. these groups of people (at least most of them!) already know that they need to read…..very carefully……the nutritional breakdown.

    May 4, 2015 at 3:23 pm
  10. Sharon

    am having trouble finding the fat free cream cheese- can I just use more of the reduced fat kind?

    April 25, 2015 at 4:19 pm
  11. Amy

    Linda-Rae, if you click on the red ‘Rhubarb Jam Cheesecakes’, it will take you to a myrecipes page, where the recipe is, and there is a link to print.

    April 6, 2015 at 9:06 am
  12. Linda-Rae

    Is there a printable version or do I have to copy and paste – annoying!

    April 5, 2015 at 1:23 am
  13. Shirleen

    Doesn’t the granola get soft and mushy?

    March 25, 2015 at 1:40 pm
  14. Rachel

    Can I use frozen rhubarb or only fresh?

    March 11, 2015 at 7:57 pm
    • Cheryl Slocum

      Hi Rachel,
      Yes, you can use frozen rhubarb. It might give off a little more liquid that fresh rhubarb would when you cook it so let it go for a few extra minutes so it can get to a jam-like consistency.

      March 12, 2015 at 3:21 pm
  15. Natalie

    What’s a good substitute for the eggs? I’m allergic to eggs. 😦

    March 8, 2015 at 6:03 pm
  16. Kathy

    I have canning jars, are they freezer-proof jars?

    February 28, 2015 at 11:41 am
    • Kimberly Holland

      Hi Kathy, Not every canning jar is freezer safe, and it is not advisable to use jars than cannot go into the freezer because they are might shatter or crack under extreme temperatures. The packaging will indicate if it is freezer safe. If you want, you can use this canning jar selector guide from Ball:

      March 2, 2015 at 12:31 pm
  17. Dawn DB

    We are not a big strawberry family but do love blackberries and other fruits. Could we substitute fresh preserves for the strawberry/rhubarb compote?

    February 24, 2015 at 11:18 pm
    • Kimberly Holland

      You can indeed use preserves! We essentially made a quick jam with the rhubarb and strawberries. Ours has less sugar than most preserves, so it might be best to go with one made solely from fruit to make sure the dessert doesn’t become overly sweet.

      March 2, 2015 at 12:32 pm
  18. Amy

    okay… thanks LaceyAnn… I see the towel statement in step one now. totally missed it.

    February 24, 2015 at 9:02 am
  19. Amy

    ?? why am I seeing nothing in the description OR in the video about this ‘towel’ method??? not sure what everyone is talking about

    February 23, 2015 at 3:07 pm
  20. Notmuchofacook

    Does the water level come up to and partially over the bottom of the jars? Hard to tell in the video, and if using the towel method, won’t the towels soak up all the water or do you keep adding water until there is actual water floating around the jars?

    February 23, 2015 at 8:42 am
  21. LaceyAnn

    So the video says/shows cooking 4 jars, and the recipe says to prepare 8. I assume the recipe is correct and this is indeed batter for 8, and the video was assuming we would cook 4 at a time?

    February 20, 2015 at 4:19 pm
    • LaceyAnn

      It’s in point #1 in the written recipe. It states you can use a wire rack or folded towels in the stock pot. I don’t recall it being mentioned in the video either.

      February 23, 2015 at 4:18 pm
      • Amy

        thanks… TOTALLY missed that in the instructions….

        February 24, 2015 at 9:01 am
  22. Stephen

    Looks great and i BET IT TASTES GREAT BUT How can the nutritional values only have ONE gram of protein per serve with eggs yoghurt and cheese in the ingredients? Are those values true or made up?

    February 19, 2015 at 12:13 am
    • Kimberly Holland

      Hey Stephen, Thanks for catching that typo. We’ve updated the post with the correct amount of protein.

      February 19, 2015 at 6:06 pm
  23. medinalakegirl

    Made these yesterday and they are excellent. I used the towels in the pan method and it worked great. Super easy; super yummy!

    February 17, 2015 at 7:41 am
  24. Virginia

    Will try it for Valentines Day, sounds great.

    February 13, 2015 at 10:33 am

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