Shortcrust base
chopped almond cookies
0.25 cup
4.75 tbsp
70 g
2.45 oz
2.31 fl oz
any nuts (chopped)
to taste
cream cheese
1 cup
220 g
7.70 oz
7.26 fl oz
0.25 cup
2.25 tbsp
35 g
1.22 oz
1.16 fl oz
1 pc
cream 33%
0.25 cup
3.75 tbsp
55 g
1.92 oz
1.82 fl oz
vanilla / vanilla extract
to taste


Here is the cheesecake that everyone can get!

It is baked in jars. The cooking instructions are simple, but the result looks extra-appetizing! 

P.S. You will definitely have no problems with the sides :)


For the shortcrust base:

  • Crushed almond cookies (you can also add some chopped nuts) 70 g | 2.45 oz

For the filling:

  • Cream cheese – 220 g | 7.75 oz
  • Sugar – 35 g | 1.25 oz
  • Egg – 1 pc | 1.00 item
  • Cream 33% - 55 g | 1.95 oz
  • Vanilla / vanilla extract – to taste | 0.00 to taste

Base making

  1. Pre-cook the almond cookies. You can also use the ready-made ones.
  2. Grind the cookies with a blender, and form the bottoms in jars (don’t add any butter!).


  1. Cook the filling: grind the cream cheese with sugar, and add the egg, cream and vanilla (don’t skimp on vanilla or extract, and the result will please you). Mix the mass with a whisk or a silicone spatula.
  2. Pour cheese mass into a pastry bag, and fill the jars with it carefully from the bag (don’t reach the top of the jars for 5-7 mm | 0.2 to 0.25 inch).


  1. Bake the cheesecakes in a water bath (put a baking sheet with water down the oven, and place the jars on the wire rack a little higher) at 110C (230F) for 45 to 50 minutes.
  2. Let the jars cool completely in the oven, and place them in the fridge for 6 hours.
  3. The finished cheesecakes can be poured with caramel or with any berry jam or syrup.