Individual No-Bake Cheesecake

Cheesecake in a jar is perfect for summer picnics. This is a no-bake version of cheesecake with fresh strawberries.

2 hrs 55 mins

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Ingredients

pecan shortbread cookies (such as Keebler Sandies), finely crushed
(1/2 pint) canning jars with lids
sliced fresh strawberries
(8 ounce) package cream cheese, softened
fresh lemon juice
heavy cream, whipped

Directions

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

Creamy and mousse-like, these no-bake cheesecakes are served in individual cups for the perfect dessert. They’re rich, decadent, and so incredibly simple to make! A guaranteed crowd pleaser.

Even though it’s still pretty warm here, fall is right around the corner and I’ve been recipe testing lots of yummy pumpkin and apple-filled recipes. But this week I was really craving something cold and didn’t feel like turning on my oven. So I decided to whip up a batch of these hassle-free, no bake cheesecake cups because they are probably one of the simplest recipes to make and taste like absolute heaven.

The bottom layer is made of cookie crumbs, and the filling is a rich, creamy cheesecake mousse. And it tastes even better than it sounds. Plus, I just love deserts served in jars or glasses, don’t you? It makes them look so ornate and unique.

How to make individual cheesecake cups

Make the crust. In a bowl, mix together graham cracker or other cookie crumbs and melted butter until the crumbs are completely moistened – they should feel like wet sand. Then, divide them evenly and press them firmly into your serving cups to form a crust
Make the filling. In an electric stand mixer fitted with the paddle attachment or using a handheld mixer, beat the cream cheese with sugar until smooth. If the cream cheese is soft enough, you can do this by hand with a whisk, but I find that a mixer is much easier. Combine the lemon zest and vanilla. Lastly, whip the cream in a separate mixing bowl until soft peaks form, and fold the cream into the cream cheese using a rubber spatula until completely combined.
Put into cups. Use a spoon or piping bag to evenly place the cheesecake filling on top of the crusts.
Garnish. You can use any fruit that goes well with cheesecake as a garnish, like strawberries, cherries, raspberries, blueberries, or any tropical fruits. I love to use whatever is in season.
Storage. Keep these cheesecakes refrigerated until serving.

Tips for making individual cheesecake cups

Temperature:
Make sure the cream is cold before whipping. Otherwise, it may not whip up into nice, fluffy cream.To avoid lumpy cheesecake batter, make sure the cream cheese is room temperature before beating it together with the sugar.
Make sure the cream is cold before whipping. Otherwise, it may not whip up into nice, fluffy cream.
To avoid lumpy cheesecake batter, make sure the cream cheese is room temperature before beating it together with the sugar.
Garnish:
If using fresh berries that aren’t quite sweet enough, toss them with a bit of granulated sugar. Evn if they do have enough natural sweetness, you may want to toss them with lemon juice, zest, or berry jam for extra flavor.You can also top the cheesecakes with chocolate ganache, lemon curd, berry sauce, jam, or sugared nuts.Another option is to use this same recipe to make individual trifles, which means arranging it in layers. I made one trifle in a jar, as you can see below, to give you an idea of what it looks like. For a trifle variation, fresh berries or lemon curd is especially good.
If using fresh berries that aren’t quite sweet enough, toss them with a bit of granulated sugar. Evn if they do have enough natural sweetness, you may want to toss them with lemon juice, zest, or berry jam for extra flavor.
You can also top the cheesecakes with chocolate ganache, lemon curd, berry sauce, jam, or sugared nuts.
Another option is to use this same recipe to make individual trifles, which means arranging it in layers. I made one trifle in a jar, as you can see below, to give you an idea of what it looks like. For a trifle variation, fresh berries or lemon curd is especially good.
Cream cheese: Use bricks of full-fat cream cheese for this recipe. Cream cheese that comes in tubs is less firm, typically because it is lower in fat and won’t work as well for this recipe.

More delicious cheesecake recipes

: individual glasses (150ml each)

Creamy, rich, and smooth, these no-bake cheesecake cups are easy to make and taste amazing.

For the Crust:

(85g) graham cracker/digestive biscuit/vanilla cookie crumbs (pulse in a food processor or blender until finely ground.)
(25g) unsalted butter, melted

For the Cheesecake Filling:

(225g) cream cheese, at room temperature
(100g) granulated sugar
pure vanilla extract
lemon zest, optional
(240 ml) heavy cream
Diced fresh fruit, for topping
, for topping

These adorable mini no bake cheesecakes are assembled in mason jars for the perfect sweet bite! A fantastic dessert for an event or meal prep, these can easily be made ahead and served a day or two later.

I love making no bake cheesecakes in mason jars. They are perfect for events or even just as a prepped dessert for the week!

This version is as classic a no bake cheesecake as you can get. Which means you can really get creative with toppings! I love using fresh fruit and different homemade jams or you can top with crumbled candy or chocolate chips. The sky is the limit! Hope you enjoy these little gems as much as we do!

No Bake Cheesecake vs. Traditional Cheesecake

So what is the difference between cheesecake and no-bake cheesecake you might ask?

Well, besides the obvious of baked vs not, there is actually a significant textural difference. In fact, I actually think calling it “no-bake” cheesecake is kind of a misnomer as the dish far more resembles a thick mouse than an actual cheesecake. There are also no eggs in a no-bake cheesecake, which is great for anyone with allergies.

Regardless, it is a delicious treat that requires far less effort and time than a traditional cheesecake.

More dessert recipes you will love.

Equipment

Mason jars
Stand mixer with paddle and whip attachments or handheld electric mixer: I love my Kitchenaid Mixer and use it all the time for baking. This electric hand mixer is also fantastic.
Food processor (optional): To make the crust you can simply combine pre-made graham cracker crumbs with melted butter. Or if you purchase whole graham crackers I recommend whipping it together in a mini food processor.

Heavy whipping cream
Cream cheese: I highly, highly recommend using full fat cream cheese for this recipe. Reduced fat cream cheese simply does not have the same flavor or texture.
White granulated sugar
Lemon juice
Vanilla extract
Graham crackers or graham cracker crumbs
Unsalted butter
Salt

Serving Suggestions

These no bake cheesecakes are a tasty blank slate for a variety of toppings! Fresh fruit is always a great option and I also like to top them with jam. If you want to get extra homemade check out this recipe for Blueberry Rhubarb Jam, one of my favorites.

You could also top them with chopped up candy bars or chocolate chips and add a drizzle of melted chocolate or caramel. So many delicious options so get creative!

Recipe FAQs

How long do I need to chill these mason jar cheesecakes?

I recommend chilling them for at least 2 hours, ideally 4 before serving. They are meant to be softer than a baked cheesecake, more like a firm mousse.

Do I have to use mason jars?

Not at all, any small jar will do. Try to find something with a capacity around 4 oz. Unless of course you’d like to use larger mason jars. If you’d like to make 8 oz mason jar servings simply double the recipe.

More recipes for you to enjoy.

Mini No Bake Matcha Cheesecakes

Mini No Bake Chocolate Raspberry Cheesecakes

Lemon Lime Icebox Pie

10 4 oz mason jars
stand mixer or electric hand mixer with mixing bowl
Measuring cups and spoons

For the crust

graham cracker crumbs
white granulated sugar
unsalted butter, melted

For the no bake cheesecake filling

heavy whipping cream
softened cream cheese I highly recommend full fat
white granulated sugar
pinch of salt

Toppings (optional)

Pour heavy whipping cream into the bowl of a stand mixer with the whisk attachment (or mixing bowl with an electric hand mixer) and beat over medium high until stiff peaks form. Remove the whipped cream to another bowl and set aside.
In the same mixing bowl you used to whip the cream add softened cream cheese, sour cream, sugar, lemon juice, vanilla extract and a pinch of salt. Mix with the paddle attachment over medium high for several minutes until the mixture is fully blended and there are no remaining chunks of cream cheese.
Remove the bowl from the stand mixer and pour the whipped cream into the cream cheese mixture. Gently fold together until no white streaks of cream remain, being careful not to knock too much air out.

Fill the jars

Let us know how it was!

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These decadent no-bake cheesecake jars feature an indulgent buttery cookie base, topped with a luxurious cream cheese filling and finished off beautifully by luscious blueberry pie topping. All this in less than 20 minutes!

These cheesecake jars get their creamy base from a mixture of cream cheese, powdered sugar, and whipping cream. And because they don’t have eggs like traditional cheesecake, they don’t require any baking.

Because they are made in individual jars, you can easily customize them to satisfy a variety of tastes. Let’s look at how they are made.

🥘 Ingredients

1 cup Graham Cracker crumbs (approx 8 sheets Graham Crackers)
¼ cup butter, melted
16 ounces cream cheese, softened
¾ cup powdered sugar
1 ½ teaspoons vanilla
2 cups heavy whipping cream
Blueberry pie filling

🔪 Instructions

To make the cookie base, process graham crackers in a food processor until they become crumbs (or add them to a ziplock bag and bash them with a rolling pin).

Add the melted butter and process again until combined. (It will look like wet sand.)

Add two heaping tablespoons of graham cracker crumbs to each jar. Pack it down so that the graham cracker crust is in an even layer. Set the jars aside.

To make the cheesecake filling, put the cream cheese powdered sugar and vanilla extract into a large mixing bowl.

Beat briefly until the cream cheese and powdered sugar are combined. Set it aside.

In a separate bowl, add the heavy cream and whisk until stiff peaks.

Add the whipped cream to the cream cheese mixture and fold together gently using a spatula.

Transfer the cheesecake mixture to a piping bag. Snip the end off with scissors then pipe the cheesecake mixture into the jars leaving a small space at the top for the blueberry pie filling.

Top the cheesecake layer with pie filling.

Serve and enjoy!

✏️Recipe Notes

Since these cheesecakes are being served in jars they don’t require any setting time. They are super easy to make ahead and will firm up on refrigeration.
If you’re not in the US or Canada digestive biscuits are the closest you will get to Graham Crackers.
We used heavy cream in this recipe. You can also use thawed frozen whipped topping. You will need 16 ounces for the cheesecake filling.
If you don’t want to pipe the filling into the jars you can carefully add it using a spoon or cookie scoop.

📖 Variations

Feel free to substitute cherry pie filling in place of blueberry.

You can omit pie filling and top the cheesecakes with fresh fruit. Strawberries and raspberries are great cheesecake toppings.

Frequently Asked Question

How do you store cheesecake jars?

Cheesecake Jars should always be stored in the refrigerator. We recommend covering them with a lid or plastic wrap to keep them fresher for longer. No-Bake Cheesecake Jars will keep really well for 3 days in the refrigerator. We recommend not adding the topping/decoration until you intend to serve them.

📖 Recipe

graham cracker crumbs approx 8 sheets Graham Crackers
heavy whipping cream
blueberry pie filling

To make the cookie base, process graham crackers in a food processor until they become crumbs (or add them to a ziplock bag and bash them with a rolling pin).
Add the melted butter and process again until combined. (It will look like wet sand.)
Add two heaping tablespoons of graham cracker crumbs to each jar. Pack down so that the graham cracker crust is in an even layer. Set aside.
To make the cheesecake filling: Put the cream cheese powdered sugar and vanilla extract
into a large mixing bowl. Beat briefly until the cream cheese and powdered sugar are combined. Set aside.
In a separate bowl, add the heavy cream and whisk until stiff peaks.
Add the whipped cream to the cream cheese mixture and fold together gently using a spatula.
Transfer the cheesecake mixture to a piping bag. Snip the end off with scissors then pipe the cheesecake mixture into the jars leaving a small space at the top for the blueberry pie filling.
Top the cheesecake layer with pie filling.

If you don’t want to pipe the filling into the jars you can carefully add it using a spoon or cookie scoop.
Feel free to substitute cherry pie filling in place of blueberry.

You can omit pie filling and top the cheesecakes with fresh fruit. Strawberries and raspberries are great cheesecake toppings.
If you don’t want to pipe the filling into the jars you can carefully add it using a spoon or cookie scoop.
Feel free to substitute cherry pie filling in place of blueberry.
You can omit pie filling and top the cheesecakes with fresh fruit. Strawberries and raspberries are great cheesecake toppings.

I hope you enjoyed making these easy No-Bake Cheesecake Jars! Enjoy them as a yummy dessert treat that everyone will love. Let me know what you think of this recipe in the comments below. I can’t wait to hear your thoughts!

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These adorable Red White and Blue No-Bake Cheesecake In A Jar are layered with strawberries, blueberries, and a creamy vanilla no-bake cheesecake, topped with whipped cream, more berries, and graham cracker crumbs! These are not only adorable looking they are delicious. Who doesn’t love a good red white and blue dessert?!

You can skip all the fuss of cheesecake and still have all of the flavors with these No-Bake Cheesecakes in a jar! Jar cheesecake recipes don’t require any cooling or baking time, and you don’t need to bother with a water bath.

Everyone that reads my blog knows that I love an easy dessert that requires no trips to the grocery store especially ones where I don’t need to turn on my oven at all! Try my Cherry Delight for another no-bake dessert recipe.

What do I need to get started?

For the graham cracker crust:

2 cups graham cracker crumbs. I used the ones that already come as crumbs in a box, but you can take graham cracker sheets and blitz them in the blender or smash them up with a rolling pin!
Brown sugar.
Melted butter.

Heavy cream. This must be heavy cream or whipping cream and it cannot be replaced – this is what will give the cheesecake its structure.
Powdered sugar.
Granulated sugar.
Sour cream. This adds a creamy lightness to the cheesecake!
Vanilla extract. I always use pure vanilla.
Blueberries and strawberries. You can use raspberries or blackberries as well, as long as they’re red and blue!
Whipped cream and more graham cracker crumbs, for topping.

How to make No-Bake Mason Jar Cheesecakes

Start off with the graham cracker crust. In a small bowl, mix together the crumbs, the brown sugar, and the melted butter. The mixture should resemble wet sand.

Take a spoon of the graham cracker mixture and place it in the bottom of the mason jar. Gently press down to flatten it (I used the bottom of a wooden spoon to do this).

Then you whip up your heavy whipping cream and powdered sugar. I used a handheld electric mixer for this, but you can use a stand mixer as well. I do not recommend doing it by hand unless you have a LOT of elbow grease :). Mix until stiff peaks form and then set aside.

Again using an electric mixer, beat together the cream cheese and granulated sugar until it is smooth and lump free. This will take about 2-3 minutes.

Add the sour cream and vanilla and mix until just incorporated.

Take the whipped cream and gently fold half of it into the cream cheese mixture. Once that is fully incorporated, fold in the remaining half.

Using a spoon or a piping bag, layer ¼ cup of the cheesecake mixture onto the graham cracker crust.

Add a layer of blueberries on top of the cheesecake mixture.

Pipe another ¼ cup of the cheesecake mixture on top of the blueberries. Take chopped strawberries and top the cheesecake mixture.

You can decorate with more freshly whipped cream and graham cracker crumbs or serve as is. These only need one hour in the fridge to fully set up and then they are ready to enjoy!

Storage and Freezing

These No-Bake Mason Jar Cheesecakes can be stored covered in the fridge for up to 2 days.

They can be frozen for up to 3 months in a freezer-safe container. Just thaw overnight before serving.

Tips and Tricks

Use mini mason jars to make adorable mini cheesecakes!
Change up the fruits and toppings to make this dessert for any season. You can try raspberry and shaved chocolate for Valentine’s Day or blackberries for a bit of extra bittersweet flavor.
Add lemon juice and zest to transform this cheesecake into something brand new!
This recipe can easily be halved or doubled to suit your needs.

Using an electric mixer or stand mixer, whisk together the heavy cream and powdered sugar until stiff peaks form. Set aside.
Using an electric mixer or stand mixer, beat the cream cheese and granulated sugar until it is smooth and lump free. Add the sour cream and vanilla and beat until the mixture is fully incorporated.
Take half of the whipped cream mixture and fold it into the cream cheese mixture until it is fully incorporated. Take the remaining half of the whipped cream mixture and fold that in as well.

To assemble cheesecakes:

Take a tbsp of the graham cracker mixture and place it in the bottom of a mason jar. Lightly press so a crust forms.
Using a spoon or a piping bag, layer ¼ cup of the cheesecake mixture onto the graham cracker crust. Add a layer of blueberries on top of the cheesecake mixture. Pipe another ¼ cup of the cheesecake mixture on top of the blueberries. Take chopped strawberries and top the cheesecake mixture.
Let set up in the fridge for at least 1 hour.
Optional: Swirl some whipped cream on top, and top with more strawberries and blueberries. Sprinkle on some crushed graham crackers. Serve chilled.

Yields: 12 standard mason jar cheesecakes

Assembled cheesecakes can be stored in the fridge for up to 2 days. Cheesecakes can be frozen in a freezer-safe container for up to 3 months. Set on the counter overnight to thaw before serving.

This recipe can easily be halved or doubled to adjust for your serving needs.

You can change out the fruits used to make these mason jar cheesecakes for any season.

Yield

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If you like cheesecake, you will love these no-bake raspberry cheesecake jars. These are individual servings of decadent creamy cheesecake. They are packed with crispy graham cracker layers and a burst of raspberries in every bite. This recipe is not to be missed!

Why You Will Love Raspberry Cheesecake Jars

They are packed with the delicious flavors of traditional cheesecake and can be made in way less time!
These raspberry cheesecake jars are easy to make.
There is no baking required to make this recipe.
They are convenient individual servings.
There is no water bath that you would have for regular cheesecake.
This recipe is lightened-up while being decadent and creamy.

No-Bake Raspberry Cheesecake Ingredients

Cream Cheese: We used light cream cheese in this recipe as part of the cheesecake filling.
Greek Yogurt: We mixed the light cream cheese with the 0-fat Greek yogurt.
Vanilla Extract: To add flavor to the cheesecake filling.
Lemon: Lemon juice and lemon zest are used in this recipe for flavor.
Sweetener: Use sugar or monk fruit as the sweetener.
Raspberries: The fresh raspberries are incredible in these no-bake raspberry cheesecake jars.
Graham Crackers: They are crushed to make up the layers of graham cracker crust in the jars.

How To Make No-Bake Cheesecake With Raspberries

To make the no-bake cheesecake filling, let the light cream cheese soften. Then, add the light cream cheese, 0-fat Greek yogurt, vanilla, lemon juice, lemon zest, and sugar to a large bowl.

After that, use a hand-held mixer or whisk to combine the ingredients until smooth.

Next, wash and dry the raspberries. In a separate bowl, combine the raspberries, sugar, and a pinch of lemon zest. Gently mash the raspberries.

After that, place the graham crackers in a ziplock bag and seal it. Then, crush the graham crackers. You can use a rolling pin or the bottom of a measuring cup to crush them.

To assemble the cheesecake, add a layer of crushed graham crackers, cheesecake filling, and raspberries. Repeat these steps to layer the jars and equally fill all of them. We love to use le parfait jars.

Place the cheesecake jars in the refrigerator to chill and enjoy!

The Layers In Raspberry Cheesecake Jars

These no-bake raspberry cheesecake jars are filled with delicious layers of crispy graham crackers, cheesecake filling, and fresh raspberries. They are layered multiple times until you get to the top of the jar. This makes for an even distribution of ingredients. Also, this way you will get all of the flavors in every bite and in each individual cheesecake jar!

Toppings For No-Bake Raspberry Cheesecake

When you are ready to enjoy this cheesecake, take it out of the refrigerator. For an extra treat, top these no-bake cheesecakes with light whipped cream.

Cheesecake Jars With Other Fruit

You can use other fruit in these no-bake cheesecake jars. We love the flavor of raspberries but feel free to substitute them for strawberries, blueberries, peaches, or nectarines. All of these work really well. Or, even try a combination of raspberries, strawberries, and blueberries. If you stick with any of these fruits, you can’t go wrong!

How Many Cheesecake Jars Does The Recipe Make?

This recipe makes four raspberry cheesecake jars. This recipe is super convenient because it makes individual servings. We used four seven-ounce le parfait jars in this recipe. Also, it is great for dessert, a snack, parties, potlucks, BBQs, and really any occasion. Plus, they are the perfect refreshing treat on a hot summer day.

Is No-Bake Cheesecake Healthy?

Yes, these no-bake cheesecake jars are healthy. There is no butter or heavy cream in this recipe. Also, we used light cream cheese and 0-fat Greek yogurt in the cheesecake filling.

How Long Does No-Bake Raspberry Cheesecake Last?

These no-bake raspberry cheesecake jars are best to enjoy after they have chilled in the refrigerator. Also, they will last two days in the refrigerator.

More Recipes To Try Next!

If you like cheesecake, you will love these no-bake raspberry cheesecake jars. They are packed with crispy graham cracker layers and a burst of raspberries in every bite.

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2 oz light cream cheese
16 oz 0-fat Greek yogurt
1 TSP vanilla extract
1 TBSP lemon juice
1/4 TSP lemon zest
1/4 CUP monk fruit or sugar for the filling and 1 TSP to mix with the raspberries
6 oz of fresh raspberries

Let the light cream cheese soften. To make the no-bake cheesecake filling, add the light cream cheese, 0-fat Greek yogurt, vanilla, lemon juice, lemon zest, and 1/4 CUP of monk fruit or sugar to a large bowl. Use a hand-held mixer to combine the ingredients until smooth. Or, whisk the ingredients together until smooth.
Wash and dry the raspberries. In a separate bowl, combine the raspberries, 1 TSP of monk fruit or sugar, and a pinch of lemon zest. Gently mash the raspberries to release the juices.
Place the graham crackers in a ziplock bag, let the air out of the bag, and seal it. Crush the graham crackers with a rolling pin or the bottom of a cup.
To assemble the cheesecake, add one spoonful of graham crackers to the bottom of the jar. Next, add a layer of the cheesecake filling. Then, add one spoonful of raspberries. Repeat these steps and equally fill all jars with the ingredients.
Place the cheesecake jars in the refrigerator with the lids on and let them chill for 4 hours or more. Optional: When you are ready to enjoy them, top them with some light whipped cream.

Recipe Video

This recipe makes 4 servings and the WW points are per serving.
WW Points™: 4 points *if you use a sugar-free sweetener
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently. It could vary based on cooking methods and ingredients used.

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4 servings per container

Amount Per ServingCalories165
% Daily Value *
Total Fat
2.8g
%Saturated Fat
1g
%
Saturated Fat
1g
%
Cholesterol
9mg
%
Sodium
165mg
%
Total Carbohydrate
21.2g
%Dietary Fiber
3.2g
%Sugars
11.5g
Dietary Fiber
3.2g
%
Sugars
11.5g
Protein
13.7g
%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

These No-Bake Cheesecake Jars are like the creamiest, smoothest cheesecake in individual cup servings! You’ll love the presentation with layers of buttery graham cracker crust, light cream cheese filling, and fruit topping that make this a wonderful dessert for any occasion!

Table of Contents

Cheesecake in a jar is quite possible my favorite way to eat cheesecake. These no-bake blueberry cheesecake jars are inspired by the Philadelphia cheesecake cups at the store. But not only do these taste even better because they are homemade with fresh ingredients, but you can top them any way you like and aren’t limited to just one or two flavors!

This is the perfect individual treat for the cheesecake lover in your life and the presentation is so fun when you serve them in cute little jars like these jeweled mason jars.

Blueberry pie filling is my personal favorite topping because I love blueberry cheesecake, but different flavors like cherry pie filling, apple pie filling, raspberry pie filling, salted caramel, or even just fresh fruit like sliced strawberries, raspberries, and fresh blueberries are all amazing ways to top your cheesecake in a jar!

We usually top all of our jars with the same topping just for ease, but if you are doubling or tripling the recipe for a crowd you could easily provide multiple topping options and let everyone finish their own jar with a different topping of their choice!

Why You’ll Love This Recipe

Quick & easy – You can whip these up in under 25 minutes and enjoy immediately or refrigerate for an even denser, no-bake cheesecake experience that is great for making ahead for a party.
Perfectly portioned – Because who doesn’t love an easy dessert that comes individually sized in a jar?

What You’ll Need

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

Cream cheese – We recommend using full-fat cream cheese, although you can make these with reduced fat neufchatel and they will still turn out delicious.
Heavy cream
Sugar – You’ll use granulated sugar to sweeten the graham cracker crumb base and powdered sugar (also known as confectioner’s sugar) for the easy no-bake cheesecake filling.
Graham cracker crumbs – Or you could use crushed Oreos, Biscoff cookies, Nilla Wafers, or Nutter Butters to change up the flavor.
Vanilla extract
Blueberry pie filling

How to Make Cheesecake Jars

Make the graham cracker crust layer. This is as easy as combining some finely crushed graham cracker crumbs with a little sugar for sweetness and melted butter to help it stick together and give a buttery taste. Once the graham cracker crumbs are evenly moistened just divide them between six 8-ounce jars.

Use a narrower flat-bottomed cup or the back of a spoon to help press the graham cracker crumbs into the bottom of the jars. I actually have a tamping tool that came with our blender that is perfect for this that I use.

Make the cheesecake layer for the filling. Start by beating softened cream cheese with the powdered sugar and vanilla extract in a large bowl using an electric mixer until it is creamy and smooth. There’s not really a worry of overbeating like when you are making a traditional cheesecake recipe since this version won’t be baked!

Beat the heavy cream in another medium mixing bowl until medium peaks form. That just means that when you lift the beaters out of the whipped cream that it holds it shape but flops over a bit on top and isn’t too stiff. Don’t beat too long or you will end up with stiff peaks and the whipped cream won’t fold into the cream cheese filling quite as nicely.

You’ll get the best results and your cream will whip more easily using heavy cream that is very cold. Some people even like to chill the bowl and beaters they use to whip cream first.

Fold the whipped cream into the cream cheese mixture with a rubber spatula until combined. Then spoon the filling into a large piping bag or even just a large ziploc bag. Snip off the end of the bag so you can easily pipe the filling into the individual jars. You could also spoon the filling into the jars, but it’s easier to get a clean look with the piping approach so I definitely recommend it.

Top with your favorite topping or filling! You can eat these right away, although the texture will be closer to a mousse than a cheesecake, so I recommend refrigerating for at least 1 hour before serving so they have a chance to set up a bit.

Recipe FAQ’s

Can I make this with Cool Whip instead of making my own whipped cream?

Yes, if you’re a fan of Cool Whip, you can forgo the heavy cream and fold the Cool Whip into the cream cheese mixture. You will need one 8-ounce container of Cool Whip thawed.

Can this recipe be made gluten-free?

Yes! You can make gluten-free cheesecake jars just by using gluten-free graham crackers for the crust.

How do you make graham cracker crumbs?

You can place graham crackers into a food processor or blender and pulse until you get fine crumbs. You can also put them into a freezer ziptop bag and crush them with a rolling pin. I like to buy mine at the grocery store in the baking section.

Can I spoon the cheesecake mixture into the jars, or do I have to pipe it in?

You can spoon the mixture into the jars carefully. If you pipe the mixture into the jars, it doesn’t make any mess on the sides, and they come out evenly.

What size jars are you using to make these, and where do I get them?

I am using the 8-ounce mason jars, and you can get them at most grocery stores in big box stores. You can also get them here on Amazon.

Is there an easier way to get a bite of the crust, filling, and topping in every spoonful?

Tips for Success

Don’t feel limited to only using mason jars. You can serve these in fancy no-stem wine glasses, little parfait cups, or even simple clear plastic cups for a party.
Use room temperature cream cheese. If your cream cheese is cold, it’s much harder to get it to smooth out even with a blender and you might end up with lumpy bits of cream cheese in your filling. If you can remember to pull out the cream cheese an hour before you start making these you will have the best results.

Storage & Freezing

Your cheesecake jars should last for up to 5 days in the fridge. You can also freeze these no-bake cheesecake jars for up to three months without the topping. When you want to enjoy your cheesecakes, place them in the refrigerator to thaw overnight and top them with your favorite fruit topping before serving.

I don’t recommend freezing them with the fruit topping because they won’t thaw as well.

More Cheesecake Recipes

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graham cracker crumbs
blueberry pie filling (or cherry, raspberry, or apple pie filling, fresh fruit, salted caramel, or other cheesecake toppings)

Combine graham cracker crumbs, melted butter, and granulated sugar in a medium bowl. Stir until graham cracker crumbs are evenly moistened. Divide the graham cracker mixture between six 8-ounce jars and gently press the mixture into an even layer in the bottom of each jar.
Beat cream cheese, powdered sugar, and vanilla extract with an electric mixer on medium-high speed until smooth and creamy.
Beat heavy cream in a separate bowl until medium peaks form. Do not overbeat the whipped cream.
Fold the whipped cream into the cream cheese mixture until combined. Transfer the cream cheese filling to a large piping bag.
Evenly divide the cream cheese filling between the six jars, piping it in to create an evenly layer.
Top each jar with a few tablespoons of blueberry filling or whatever topping you like best. Refrigerate for 1 hour before serving for a more dense, cheesecake-like texture.

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About the author

Hi, I’m Amy

I enjoy exploring the world through food, culture, and travel and sharing the adventure with mostly from-scratch, family friendly recipes that I think of as modern comfort cooking.

When you want a fancy dessert without a lot of effort, No-bake Cheesecake in a Jar is your answer! It takes just a few minutes to whip up the creamy filling that has a rich, tangy flavor. Then simply layer it with your favorite toppings for a fun dessert that is easy to serve.

Why You Will Love This Recipe

No need to turn on the oven: If you are a cheesecake lover then you will enjoy having the option to make this easy dessert during the warm summer months when you don’t want to heat up the house by turning on the oven.
Easy to transport: Similar to no-bake mini cheesecakes, these are individually portioned desserts. But this version is made in cute little jars so they are really easy to take to potlucks, picnics, baby showers, or parties.
Customizable: You can add a variety of mix-ins or toppings to your no-bake cheesecake recipe to create endless flavor combinations.
Make ahead: No-bake cheesecakes can be made ahead of time and stored in the fridge until you’re ready to serve them, making them the perfect dessert option for busy schedules.

There are many reasons why you might choose a no-bake cheesecake over a baked one. I explore more of those differences here: Baked vs. No Baked Cheesecake

Key Ingredients

See the recipe card at the bottom of this post for the full list of ingredients, including measurements.

Cookie Crumbs: Use graham cracker crumbs for a traditional cheesecake taste. Vanilla wafers, chocolate sandwich cookies, shortbread, or gingersnaps also work great depending on the flavor you are going for!

Cream cheese: Cream cheese is what gives the cheesecake its creamy texture and tangy flavor. You can use regular or reduced-fat cream cheese for this recipe. If you prefer a lighter filling, you can also use Neufchâtel cheese, which has a similar texture and flavor but is lower in fat.

Powdered Sugar: Powdered sugar is also called confectioners’ sugar or icing sugar. Half of it is used in the cream cheese filling and the other half in the whipped cream. You can substitute an equal amount of granulated sugar.

Heavy cream: Heavy cream is used to add richness and structure to the cheesecake filling. Half is reserved for the topping. Substitute 16 ounces of thawed whipped topping (like Cool Whip) if desired, folding half into the filling and using the other half as the topping.

Crush the wafer cookies in a large Ziploc bag using a rolling pin or rubber mallet.
Transfer the crumbs to a medium bowl and stir in the butter and sugar.
You can also crush the cookies in a food processor, then pulse the butter and sugar in to mix it.
The mixture should resemble wet sand.

2) Make Whipped Cream

Beat the whipping cream, ⅓ cup powdered sugar, and vanilla extract in a large mixing bowl until the cream forms stiff peaks.
If you are making it in advance, add ¼ teaspoon cream of tartar to stabilize the whipped cream.

3) Make the Filling

Place the cream cheese and the remaining powdered sugar into a separate bowl.
Beat on medium-high speed until it is smooth with no cream cheese chunks visible.
Add half of the whipped cream to the cream cheese mixture.
Use a large spatula to gently fold the whipped cream into the cream cheese.
Place the mixture into a large piping bag.

4) Layer in Jar

Divide the crumb mixture evenly amongst the jars.
Add a few pieces of fresh fruit, like banana or strawberry slices.
Pipe the cheesecake filling into each of the jars.
Top with whipped cream, fruit slices, and a mini cookie.

What Kind of Jar Works Best

These were made in an 8-ounce mason jar, which is a very generous serving. The thing I love about mason jars is that they have straight sides and come with a lid so that it is easy to store.

Smaller jars work well too. It really depends on how big you want the individual servings. If you are serving this on a dessert buffet then I recommend using 4-ounce jars. It would yield 12 servings.

Expert Tips

Full-fat cream cheese has the best texture. Low-fat cream cheese can be used but it will result in a softer, less stable cheesecake.
Use room-temperature cream cheese. This will make it easier to mix and will result in a smoother cheesecake.
If you love the extra tangy flavor of a traditional cheesecake recipe, stir in 2 tablespoons of sour cream into the filling no bake cheesecake filling.
After you press the crumb mixture into the bottom of the jars, place them in the freezer for 5-10 minutes. This will help them firm up so they don’t crumble when you add the cheesecake layer.
Piping the filling into the jars works better than spooning it in. When you pipe the filling it doesn’t make a mess on the sides, and you can distribute the filling more evenly.
If you are making these jars in advance, add cream of tartar to make stabilized whipped cream so that it doesn’t weep.

Flavor Variation Ideas

There are so many different flavors you can make! Try one of these fun ideas.

Fresh Fruit: No-bake cheesecake jars are easily customizable simply by swapping out different fruits. Use fresh blueberries, strawberries, cherries, or bananas!
Lemon: Stir in 1 tablespoon of lemon juice and 1 teaspoon of lemon zest. Use a graham cracker crumb crust and garnish with a lemon slice and a little extra zest.
Chocolate: Mix 1 ½ tablespoons of unsweetened cocoa powder into the filling. Use Oreos for a chocolate cookie crumb base.
Peanut Butter Cup: Stir ⅓ cup of peanut butter into the filling. Use an Oreo cookie crumb base and layer with chopped peanut butter cups.
Banana Split: Layer bananas on top of the cookie crust, then fill the jar halfway with filling. Add a layer of strawberries, then the rest of the filling. Top with chocolate sauce, whipped cream, and a cherry.
Pie Filling: Fresh fruit is great, but cherry pie filling or blueberry pie filling is a good idea too! These are best layered between the filling so the cookie crumbs don’t get soggy.

Can I make this recipe ahead of time?

Yes, you can make no-bake mason jar cheesecake in advance. In fact, it’s best to make it at least a few hours ahead so that it has time to set in the fridge.

How do you store no-bake cheesecake in a jar?

Can I freeze cheesecake in a jar?

Yes, you can freeze them! It’s best to freeze without the fruit. Wrap the jars tightly with plastic wrap or aluminum foil before placing them in the freezer and they will keep for up to 3 months. When you’re ready to serve, thaw the cheesecake in the fridge for a few hours before serving.

Are No-Bake Mason Jar Cheesecakes gluten-free?

This recipe is not gluten-free as written, but it’s easy to make them that way! Just use gluten-free graham crackers or cookies. And of course, read your ingredient labels to ensure all of the ingredients are made in gluten-free facilities.

No-Bake Cheesecake in a Jar takes just a few minutes to whip up the creamy filling that has a rich, tangy flavor. Then simply layer it with your favorite toppings for a fun dessert that is easy to serve.

(see recipe notes)
powdered confectioner’s sugar divided, 65 grams

Place the cookies or graham crackers in a large Ziploc bag and crush them in with a rolling pin until they are fine crumbs. You can also crush the wafers using a food processor.1 ¼ cups cookie crumbs
Combine crumbs with the butter and granulated sugar in a medium mixing bowl. Set aside.¼ cup butter, ¼ cup granulated sugar
Beat the cream cheese and ⅓ cup of powdered sugar on medium-high speed using an electric mixer, until it is smooth.8 ounces cream cheese, ⅔ cup powdered confectioner’s sugar
Use a stand or hand mixer to whip the heavy cream, remaining ⅓ cup of powdered sugar, and vanilla extract on high speed in a large mixing bowl until you get stiff peaks. Fold into the cream cheese mixture.1 ½ teaspoon vanilla extract, 2 cups heavy cream, ⅔ cup powdered confectioner’s sugar

Assembly

Place 2-3 tablespoons of filling on top of the crumbs. (If you are using a sauce filling, add some of the cheesecake filling on top of the crumbs. then add the sauce, and top with more cheesecake. That will help prevent a soggy crust.)1 cup sliced fruit
Put the cream cheese filling into a piping bag and pipe the mixture into the jars. You can also use a spoon to scoop the filling into the jar. Refrigerate until ready to serve.
Before serving, top the cheesecake filling with additional whipped cream and cookie pieces.

Cookie Crumbs: Depending on the flavor of cheesecake, you can choose from a variety of cookies to use. Graham crackers are traditional. I used Vanilla wafers. Oreo cookies, shortbread, and gingerbread snaps work great too!

For best results, chill the filling for at least 3 hours before serving. It can be made up to 3 days in advance.
Store the cheesecake jars in the refrigerator for up to 5 days.

Fresh fruit is an easy and delicious filling.
You can also use pie filling.
See the recipe post for additional flavor variations and filling ideas.