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Mason Jar Peach Cheesecake

Brian L
Print Recipe Pin Recipe
Course Desserts
Servings 6

Ingredients
  

Ingredients (makes about 5 cups)

  • 3 1½ cups peeled, finely chopped, or mashed peaches (about 6-7 medium peaches)
  • 1 tablespoon lemon juice
  • 1 packet 1.75 oz / 49 g instant fruit pectin (freezer jam / no-cook type)
  • 1 cup granulated sugar, about 330 g

Ingredients (makes about 6 jars)

  • Crust Layer:
  • 11/½ cups graham cracker crumbs, about 10-12 full sheets / 150 g
  • 1/4 cup granulated sugar 50 g
  • 6 tbsp unsalted butter melted (85 g)
  • Cheesecake Layer:
  • 16 oz cream cheese softened
  • 3/4 cup powdered sugar 90 g
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream 240 ml
  • Optional: 1 packet unflavored gelatin 7 g dissolved in 2 tbsp hot water
  • Peach Compote Layer:
  • 4 large peaches, peeled and chopped
  • 1/4 cup sugar 50 g
  • 1 tbsp lemon juice 15 ml
  • Optional: 1 tsp cornstarch 3 g in 1 tbsp water

Instructions
 

  • Peel peaches, finely chop or mash until you have 3 1½ cups, then stir in lemon juice.
  • In a separate bowl, whisk together sugar and pectin.
  • Add peach mixture to sugar/pectin mixture and stir for 3 minutes until well combined and slightly thickened.
  • Ladle into freezer-safe jars, leaving ½ inch headspace, and seal with lids.
  • Let it sit at room temperature for 30 minutes to set. Refrigerate up to 3 weeks or freeze up to 1 year.
  • Peach Basil Freezer Jam (Variation)
  • Add 2-3 tablespoons finely chopped fresh basil leaves at the end of mixing, right before spooning into jars. For a milder flavor, infuse basil in lemon juice and strain before adding.
  • Spiced Peach Freezer Jam (Cinnamon Variation)
  • Add 1/2-1 teaspoon ground cinnamon to the peach mixture along with the lemon juice, before mixing with sugar/pectin. Optional: add a pinch (tsp) of nutmeg or ginger.
  • Peach Cinnamon Vanilla Freezer Jam (Peaches & Cream Style)
  • For one batch (5 cups of jam):
  • 1/2-1 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract (or 1½ vanilla bean scraped, or 1 tsp vanilla paste)
  • Stir cinnamon into the peaches with lemon juice. Add vanilla at the very end of mixing, just before spooning jam into jars.
  • Make Peach Compote: Cook peaches, sugar, and lemon juice 5-7 minutes. Add cornstarch slurry if desired. Cool completely.
  • Prepare Crust: Mix graham crumbs, sugar, and melted butter. Press 2-3 tbsp into the bottom of jars.
    • makes about 6 jars
  • Make Cheesecake Filling: Beat cream cheese, powdered sugar, and vanilla. Fold in whipped cream (and gelatin if using)
  • Assemble: Layer crust, cheesecake filling, and peach compote in jars, leaving ½ inch headspace.
  • Freeze up to 2 months. Thaw in fridge overnight before serving.
  • Add fresh whipped cream or crumbs after thawing for garnish.