Gather your ingredients.
Add graham crackers to a food processor and pulse to make crumbs.
Add graham cracker crumbs to a large bowl and add melted butter.
Add sugar. Mix together until all graham cracker is coated in butter.
Divide the mixture into your jars, marking sure to press the crust to the bottom of the jar. We used a spoon to ensure it was pressed down all the way. Then, set aside.
Add cream to a large bowl fitted to a stand mixer.
Add powdered sugar.
Add cream cheese.
Add vanilla. Beat on low until smooth and fluffy.
Divide your cream cheese mixture between the jars, layering over your graham cracker crust. Then, refrigerate for 3-4 hours.
Once properly chilled, spoon cherry pie filling on top of the cream cheese mixtures.
You can then refrigerate them until you're ready to enjoy!
This recipe was inspired by: http://seevanessacraft.com/2014/07/recipe-cherry-cheesecake-dessert-jars/
- 6.0 Wide Mouth Mason Jars
- 1/4c Graham Cracker Crumbs
- 1/4c Unsalted Butter
- 1/4c Sugar
- 8.0oz Cream Cheese
- 1.0c Powdered Sugar
- 1.0tsp Vanilla Extract
- 1.0c Heavy Cream
- 12.5oz Cherry Pie Filling