Cheesecake in a Jar is where’s it’s at. Because, who doesn’t need some sweet and creamy comfort food in the form of a to-go glass once in a while?

Cheesecake is one of those treats that gives you all the feels; one that should be eaten slowly and in smaller bites, so that it’s creamy and rich texture can be fully savored and appreciated.

These little cuties are great, because you can close them with a lid and take them with you in a little cooler anywhere. I took these to an outdoor play a few weeks ago, and they stayed cool and perfect up until it was time to pop them open…which was probably mid way through the play, under the hot summer sun, so you can only imagine how hot it was out there. I took them in a cooler bag filled with ice packs, and they stayed just as fresh as if they had remained stored in the refrigerator. Major win.

I made these specifically for one of my friends, who is Vegan. I had made some Carrot Cake Cupcakes for the rest of the gang, but these had eggs in them, so they were not Vegan (they were Paleo though, and I will share the recipe with you guys soon). And since I of course wanted her to enjoy a good little homemade treat too, I made Cheesecake in a Jar for her and brought a few along with me.

They turned out to be a way better treat to bring to an outdoor event than the cupcakes, since the cupcakes were not stored in my cooler bag (they would’ve gotten smashed) and they got all sorts of funky from the sun. I was so bummed.

You can make Cheesecake in a Jar for your honey and kids at home, for a fun party as the dessert, for a fun brunch as one of the treats, for a picnic, to take with you to the lake/beach, etc. They can go anywhere with you and you don’t have to worry about them getting smashed or messy. Don’t you just love treats in jar form?

My Cheesecake in a Jar recipe is:

Non-inflammatory
Gluten free
Dairy free
Grain free
Paleo
Creamy
Convenient
Delicious

Be sure to keep these in the refrigerator until you’re ready to eat them. Also, if you know you and your loved ones won’t be able to eat them all in the span of a week, just freeze what’s left of them to keep them fresh until ready to indulge again.