This chocolate almond cheesecake recipe is baked in 8-ounce mason jars making it easy to make ahead and serve for your next gathering.
I love making desserts in mason jars! It is easy to make individual chocolate almond cheesecakes in small jars ahead of time. The jars also make it easy to serve when it is time for dessert since you don’t have to cut the cheesecake and plate it.
The crust for this chocolate almond cheesecake recipe is made with almond flour, butter, and sugar. It is easy to make and lends a nice flavor to the cheesecake.
The jars are cooked in a pan filled with hot water in a makeshift water bath. The glassware will still be hot from baking the crust. Be sure to use very hot water, so the hot glassware doesn’t crack.
Why bake a cheesecake in a water bath?
Cheesecakes are often baked in water baths because the steam from the water will ensure even baking, and prevent the cheesecake from getting cracks on the top.
Chocolate Almond Cheesecake Recipe
Ingredients:
- 3 cups almond flour
- 6 tablespoons butter or coconut oil, melted
- 4 tablespoons brown sugar
Cheesecake Ingredients:
- 2 packages (8 ounces each) cream cheese, softened
- 1 cup chocolate yogurt
- 1 1/4 cups sugar
- 1/2 cup baking cocoa
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 3 large eggs, lightly beaten
Directions:
- Preheat oven to 350 degrees.
- To make the crust, combine the almond flour, with the melted butter and sugar in a medium bowl. Divide the pie crust between 12 wide-mouth 8-ounce mason jars and press the mixture firmly into the bottom of the jar.
Put the jars in 9×13 baking dishes or a large roasting pan. Bake at 350 F degree oven for 8 minutes. Remove and set aside. - While the pie crust is cooking, make the cheesecake filling. In a large mixer bowl, beat the cream cheese, chocolate yogurt, sugar, and cocoa until smooth. Beat in the almond extract and the vanilla extract. Add the eggs one at a time and mix well.
- Fill each mason jar with about 1/2 cup of the filling, leaving space at the top for your topping.
- Add very hot water to each of the 9×13 pans, filling about halfway full.
- Carefully place the 9×13 pans with the jars in the oven and bake at 350° for 45-50 minutes or until the center is almost set.
Use tongs or pot holders to remove the jars from the baking dishes and cool on a wire rack for 1 hour. Refrigerate overnight. 
- Add desired toppings before serving. I like to add whipped cream, chocolate shavings, and almond slivers.
More Cheesecake Recipes
Do you love cheesecake? Try one of these cheesecake recipes below made by my friends.
- Cappuccino Cheesecake
- Lemon Meringue Pie Cheesecake
- Cheesecake Brownies
- Mini Raspberry Cheesecakes
- Cherry Cheesecake Popsicles
- Instant Pot Peanut Butter Chocolate Cheesecake
- Coconut Key Lime Cheesecake Bars
- No-BakeBerry Cheesecake Parfait
- Dairy Free Cheesecake
- No-Bake Vanilla Cheesecake Mousse
- No-Bake Strawberry Cheesecake
- Instant Pot Cheesecake
- Roasted Pear Cheesecake
- Brownie Bottom Cookie Dough Cheesecake
- Banana Chocolate Chip Cheesecake
Printable Recipe for Chocolate Almond Cheesecake in Jars
- 3 cups almond flour
- 6 tablespoons butter or coconut oil, melted
- 4 tablespoons brown sugar
- 2 packages (8 ounces each) cream cheese, softened
- 1¼ cups sugar
- ½ cup baking cocoa
- 1 cup chocolate yogurt
- 1 teaspoon almond extract
- ½ teaspoon vanilla extract
- 3 large eggs, lightly beaten
- Preheat oven to 350 degrees.
- To make the crust, combine the almond flour, with the melted butter and sugar in a medium bowl. Divide the pie crust between 12 wide-mouth 8-ounce mason jars and press the mixture firmly into the bottom of the jar. Put 6 jars in each 9×13 baking dish or large roasting pan. Bake in at 350 F degree oven for 8 minutes. Remove and set aside.
- While the pie crust is cooking, make the cheesecake filling. In a large mixer bowl, beat the cream cheese, chocolate yogurt, sugar, and cocoa until smooth. Beat in the almond extract and the vanilla extract. Add the eggs one at a time and mix well.
- Fill each mason jar with about ½ cup of the filling, leaving space at the top for your topping. Add very hot water to each of the 9x13 pans, filling about halfway full.
- Carefully place the 9x13 pans with the jars in the oven and bake at 350° for 45-50 minutes or until the center is almost set. Use tongs or pot holders to remove the jars from the baking dishes and cool on a wire rack for 1 hour. Refrigerate overnight.
- Add desired toppings before serving.
Leave a Reply