No Bake Cheesecake Jars
Easy no bake dessert in Mason jars: graham cracker crust topped with creamy cheesecake and fresh fruit.
Servings: 4
Equipment
- hand mixer
- Mason 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.