For the Crust:

  • 1 1/2 cups graham crackers crumbs
  • 1/2 cup melted butter

For the Cheesecake:

  • 1 14oz can Eagle Brand® Sweetened Condensed Milk
  • 1 cup (16oz) cream cheese, at room temperature
  • 1/2 cup cold heavy cream
  • Juice of half a lemon
  • 1 tsp vanilla extract
  • 2 tsp unflavored gelatin
  • 3 tbsp water
  • 12 oz mixed berries (fresh or frozen)
  • 1/4 cup white sugar


For the Jam:

  • Add the berries and sugar to a pot over medium heat and cook for 7-10 minutes, until the berries have started to break down. Mash the berries with a stick blender and return to heat for an additional 2-3 minutes, until the mixture has thickened into a jam-like consistency.

For the Crust:

  • In a large bowl combine your melted butter and graham crackers crumbs and mix until they resemble wet sand.
  • Divide the crust evenly among the mason jars and pat down to make a1/2 inch thick crust in each one.

For the Cheesecake Filling:

  • Sprinkle the gelatin over the 3 tablespoons of cold water in a small microwave-safe bowl and set it aside to bloom for 10 mins . Heat the gelatin on low heat until it’s dissolved.
  • Add the condensed milk, cream cheese, heavy cream, lemon juice, and vanilla extract to a large bowl, then beat with an electric mixer or stand mixer for 4-5 minutes, until the mixture is smooth and fluffy.
  • Gently fold in the gelatin and pour the cheesecake filling on top of the crust, dividing evenly among the jars, then pour the berry jam over top.
  • Refrigerate for at least 4 hours, then serve!

Recipe by our friend Swapna @Dreamybaker