Chocolate Cheesecake Mason Jar Cake

Moist chocolate cake layered with a light chocolate cheesecake filling and a fluffy yogurt whipped topping, all served in mason jars. This nostalgic dessert uses a pantry-friendly Great Depression chocolate cake enhanced with espresso for deep flavor.

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Prep Time 25

Cook Time 20

Total Time 45

Servings: 8

Course: Dessert

Cuisine: American

Ingredients Method

Ingredients

Chocolate Cake

3 cups all purpose flour
2 cups sugar
½ cup cocoa powder
2 tsp baking soda
1 tsp salt
2 tsp espresso powder
2 cups water
¾ cup oil avocado or vegetable
2 tbsp vinegar
2 tsp vanilla

Chocolate Cheesecake Layer

8 oz cream cheese softened
½ cup plain Greek yogurt
⅓ cup powdered sugar
1 tbsp cocoa powder
2 tsp vanilla
2 tbs honey
1 pinch salt

Greek Yogurt Whipped Topping

1 cup Heavy cream
1/2 cup Greek yogurt
1 tbsp maple syrup or honey
½ tsp vanilla

Optional Garnish

cocoa powder, sprinkled
dark chocolate shavings, sprinkled
espresso powder, dust

Method

Bake the Cake

Preheat oven to 350°F.
Line a 10×15 sheet pan with parchment paper.
In a large bowl whisk together flour, sugar, cocoa powder, baking soda, salt, and espresso powder.
Add water, oil, vinegar, and vanilla.
Whisk until smooth.
Pour batter into prepared pan.
Bake 18–22 minutes until center springs back.
Cool completely.

Prepare Cheesecake Layer

Beat cream cheese until smooth.
Add Greek yogurt, powdered sugar, honey, cocoa powder, vanilla, and salt.
Mix until fluffy and creamy.

Yogurt Whipped Topping

In a bowl combine:
heavy cream
Greek yogurt
maple syrup
vanilla
beat until peaks form

Assemble Mason Jar Desserts

crumble cake and gently press in the bottom of each jar
Add 2–3 tablespoons cheesecake filling.
Add second layer of cake crumble
Top with yogurt whipped topping.
Garnish with cocoa powder or chocolate shavings.