No Bake Cheesecake Jars – easy, delicious 20 minute NO FAIL dessert. Add your favorite toppings – great for parties, picnics and showers!
This No Bake Cheesecake is incredibly delicious, FOOLPROOF and transports easily.
It has the creamy texture we crave, whips up in just 20 minutes and is easily adaptable with any fruit, Oreos, candy bars – you get the picture.
WHAT I LOVE ABOUT THIS RECIPE:
- Simple, no bake, failproof and irresistible. Great for the cheesecake lover in all of us.
- Customize with seasonal fruit or chocolate.
- It’s a fun dessert made in cute little jars!
- Whips up quickly with a crispy graham cracker crust and cheesecake layer.
- Great for barbeques, baby showers, bridal showers and graduation parties!
- Can be prepped ahead and TRANSPORTED with ease.
- Individual portions make entertaining a snap!
- No bake cheesecake is great for warm summer months.
WHAT DO I NEED TO MAKE NO BAKE CHEESECAKE JARS?
Creamy Cheesecake Filling:
- heavy whipping cream
- softened cream cheese
- granulated sugar
- fresh lemon juice and zest
- vanilla extract
- your favorite toppings
Crust:
- butter
- graham cracker crumbs
You’ll also need four 6-8 ounce mason jar (or other individual jars)
HOW TO MAKE NO BAKE CHEESECAKE JARS:
Graham cracker crust:
Add butter to a small bowl and microwave 10-20 seconds or until it’s melted then stir graham cracker crumbs into the melted butter (you want the consistency of wet sand).
Divide the graham cracker crust between the jars, gently press the crust down in the bottom of the jars with your fingers or the back of a spoon then set aside.
Cheesecake filling:
Add the cold heavy whipping cream to a medium bowl.
Using a hand mixer whip 4-5 minutes on medium-high speed until stiff peaks form then transfer whipped cream to the refrigerator.
In another medium to large bowl, add the cream cheese and beat using a hand mixer on medium-high speed until it’s smooth and creamy then blend in sugar, lemon juice, lemon zest and vanilla.
NOTE: This is intentionally a lightly sweet dessert. Taste the cream cheese mixture at this point and if you like a sweeter cheesecake, add another tablespoon of granulated sugar and blend.
Blend whipped cream from the fridge with the cheesecake filling using a rubber spatula or spoon.
Divide the cream cheese mixture between the jars leaving room for the topping.
Refrigerate at least 2 hours, up to overnight. Add toppings just before serving.
CHEESECAKE TOPPING IDEAS:
Topping ideas for these easy cheesecake jars is practically endless. Below are a few suggestions:
- fresh fruit or fresh berries
- chocolate chips or other chocolate
- diced candy bars
- cherry pie filling!)
- blueberry pie filling
HOW LONG DOES NO BAKE CHEESECAKE LAST IN THE FRIDGE?
Covered and refrigerated, these No Bake Cheesecake Jars will last 4-5 days.
Enjoy!
Tried this recipe? Leave a comment, ⭐⭐⭐⭐⭐ rating and TAG ME on social media! @agoudalife or #agoudalife
No Bake Cheesecake Jars
Equipment
- hand mixer
- 4 Mason jars 6-8 ounces each
Ingredients
The cheesecake
- 3/4 cup heavy whipping cream
- 8 ounces full fat cream cheese softened to room temp
- 1/3 cup granulated sugar or more to taste
- 1 teaspoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- fresh fruit or other toppings
The crust
- 3 tablespoons butter melted
- 1 cup graham cracker crumbs
Instructions
Graham Cracker Crust
- Add butter to a small bowl and microwave 10-20 seconds or until it’s melted then stir graham cracker crumbs into the melted butter (you want the consistency of wet sand).
- Divide the graham cracker crust between the jars, gently press the crust down in the bottom of the jars with your fingers or the back of a spoon then set aside.
Cheesecake Filling
- Add cold heavy whipping cream to a medium bowl.
- Using a hand mixer (use whisk attachment if available), whip the heavy cream 4-5 minutes on medium-high speed until stiff peaks form. Transfer whipped cream to the refrigerator.
- In another medium - large bowl, add the cream cheese and beat using a hand mixer on medium-high speed until it’s smooth and creamy then blend in sugar, lemon juice, lemon zest and vanilla. NOTE: this is intentionally a lightly sweet dessert. Taste the cream cheese mixture at this point and if you like a sweeter cheesecake, add another tablespoon of granulated sugar and blend.
- Remove whipped cream from the refrigerator and slowly blend with the cheesecake filling using a rubber spatula or spoon.
- Divide cream cheese mixture between the jars leaving room for the topping. Refrigerate at least 2 hours, up to overnight.
- Just before serving add your favorite toppings.
So cute! What a great idea for a larger party dessert!
Yummmmm!
Hi Bette – thank you!! Exactly right – it’s a great party dessert. We ate too many of them even without a party :O — take care!
These are delicious! I like that they are something I can make ahead of time so I can concentrate on other things I am preparing the day of an event.
Thanks so much Teresa! They’re always a hit at my house too 🙂 I’m with you – do as much ahead of time when I’m entertaining. So glad you enjoyed the recipe. I appreciate you taking time to comment. – Bernie