No Bake Cheesecake Jars
No Bake Cheesecake Jars - easy, delicious NO FAIL dessert in just 20 minutes! Add your favorite toppings - great for parties, picnics and showers!
Servings: 4
Calories:
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.