No Bake Cheesecake Jars ~ graham cracker crust topped with creamy cheesecake and fresh fruit. Light, fresh easy-to-make portable dessert served in Mason Jars! The ideal size – perfect for parties and picnics too!
Dessert in a jar? Why not! No baking involved? Even better.
These No Bake Cheesecake Jars start with a graham cracker crust layered with creamy cheesecake and topped with fresh, seasonal fruit. It’s in its own individual serving container and is practically summer in a jar.
I love individual desserts and appetizers like these Boozy Brownies, bite size Strawberry Pies or Greek inspired Baklava Bites.
They make entertaining simple and in the case of these cheesecakes, there is absolutely no baking involved. Gather a few grocery store ingredients and some Mason jars (or other individual serving containers) and you’re in business.
What’s so great about no bake cheesecake jars?
- The recipe is super simple.
- It’s a great recipe for kids to help with.
- They’re delicious!
- Easy to customize with seasonal fruit or even chocolate.
- They’re ready in under 30 minutes.
- Prep ahead for stress-free entertaining or or add the lid and transport with ease.
- No baking involved.
- They’re made in cute little Mason jars.
what’s in no bake cheesecake jars:
Cheesecake:
- 3/4 cup heavy whipping cream
- 4 Mason jars or other small containers (6 ounce size)
- 8 ounces cream cheese softened to room temperature
- 1/3 cup granulated sugar or to taste
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon lemon zest
- 1 teaspoon vanilla extract
- Fresh fruit for topping (such as strawberries, blueberries or raspberries)
Crust:
- 3 tablespoons butter
- 1 cup graham cracker crumbs
How to make no bake cheesecake jars:
To make the crust add the butter to a small bowl and microwave 10-20 seconds or until it’s melted then stir in the graham cracker crumbs (it should look like wet sand).
Divide the graham cracker crust between the jars, gently press the crust down using your fingers or the back of a spoon then set aside.
Add the cold heavy whipping cream to a medium size bowl then using a hand mixer with a whisk attachment, whip the heavy cream 4-5 minutes on medium-high speed until stiff peaks form then place in the refrigerator.
In another medium size bowl, add the cream cheese and beat using a hand mixer (regular beaters) on medium-high speed until it’s smooth and creamy then add the sugar, lemon juice, lemon zest and vanilla and combine.
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.
Next remove the whipped cream from the refrigerator and slowly blend with the cheesecake filling using a rubber spatula or spoon.
Divide the cheesecake filling between the jars leaving room for the topping. You can eat the cheesecakes now but they taste better if they’re covered and refrigerated at least 2 hours, up to overnight. Add the fresh fruit topping just before serving or even a light sprinkle of graham cracker crumbs.
how long do no bake cheesecake jars last?
Covered and refrigerated, these No Bake Cheesecake Jars will last up to 5 days.
Enjoy!
If you tried these No Bake Cheesecake Jars recipe or any other on the blog then I’d love to hear from you with a comment or star rating!
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No Bake Cheesecake Jars
Ingredients
The cheesecake
- 3/4 cup heavy whipping cream
- 8 ounces cream cheese (full fat) softened to room temp
- 1/3 cup granulated sugar
- 1 teaspoon lemon juice
- 1/2 teaspoon lemon zest
- 1 teaspoon vanilla extract
- fresh fruit for topping strawberries, blueberries, raspberries
The crust
- 3 tablespoons butter melted
- 1 cup graham cracker crumbs
- 4 6 ounce Mason jars or other similar size containers
Instructions
The crust
- Add the butter to a small bowl and microwave 10-20 seconds or until it’s melted then stir in the graham cracker crumbs (it should look like wet sand). Divide the graham cracker crust between the jars, gently press the crust down using your fingers or the back of a spoon then set aside.
The cheesecake
- Add the cold heavy whipping cream to a medium size bowl then using a hand mixer with a whisk attachment, whip the heavy cream 4-5 minutes on medium-high speed until stiff peaks form then place in the refrigerator.
- In another medium size bowl, add the cream cheese and beat using a hand mixer (regular beaters) on medium-high speed until it’s smooth and creamy. Fold in the sugar, lemon juice, lemon zest and vanilla.
- NOTE: This is intentionally lightly sweet. Taste the cream cheese mixture and if you like a sweeter cheesecake, add another tablespoon of granulated sugar and blend.
- Add the whipped cream to the cheesecake filling blending with a rubber spatula or spoon.
- Divide the cheesecake filling between the jars leaving room for the topping. You can eat the cheesecakes now but they're best if covered and refrigerated at least 2 hours, up to overnight. Add the fresh fruit topping just before serving.
Elizabeth Dezenski says
So cute! What a great idea for a larger party dessert!
Yummmmm!
Bernie says
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!