No-Bake Cheesecake Jars

These individual no-bake cheesecake jars feature layers of Graham crackers crust, creamy cheesecake filling, and fresh berries. Quick and easy to prepare, they make a perfect last-minute summer dessert!

If you’ve tried my very popular Easy No-Bake Cheesecake before, you are going to love this version served in individual servings. This straightforward recipe promises success every single time. No need to worry about slicing and the mess that often goes with it; here we dig right in with a spoon!

I kept these cheesecake jars simple, not too sweet, and used fresh berries instead of a berry compote. With their blue, white and red colors (no use of food coloring!), these no-bake cheesecake jars make a great patriotic dessert for the 4th of July in United States or for Bastille Day in France. Learn how to make them too, and discover the many possible variations at the end of this post.

Cheesecake jars ingredients, substitutes and tips for using

• Graham crackers, or similar biscuits. You could use Digestive biscuits, ginger snaps, waffle cones, petits beurres, petits bruns, etc. Gluten-free biscuits work too!
• Cream cheese. Use plain full-fat cream cheese for best results. Because these cheesecakes are served in jars, low-fat cream cheese can work too (no slicing involved; simply dig in with a spoon). You want to make sure the cream cheese is completely softened at room temperature before using.
• Whipping cream. Unlike for the cream cheese that is used at room temperature, you want to ensure the whipping cream is very cold. Never use as is, but instead whip it until light and fluffy.
• Confectioners’ sugar. Feel free to use less confectioners’ sugar if desired. This should not change the final consistency of the cheesecake jars.
• Lemon juice. For a touch of acidity. Lemon also makes this dessert extra refreshing.
• Fresh berries. I used fresh strawberries (chopped) and some fresh blueberries in this recipe. Feel free to use other berries of choice (blackberries, raspberries…), fresh or frozen depending on the season.

A 3-step recipe

These no-bake cheesecake jars are easy to make in 3 simple steps.

• Prepare the crust. Pulse the biscuits in a food processor until it resembles to a fine sandy crumb texture.
• Make the cheesecake filling. Whip the whipping cream in a mixing bowl and set aside. In a separate bowl, beat the softened cream cheese with the other filling ingredients. Finally, fold in the whipping cream into the cream cheese mixture and mix until combined.
• Layer the no-bake cheesecake jars, by alternating the crumbs, the cream cheese mixture and the berries, finishing up with berries on top.

FAQ

• What size of jars should I use? I recommend 7-ounces glass jars. You can also use other shapes and sizes if you would like to. Just keep in mind that using smaller jars will yield more servings, while larger ones will yield fewer.
• Can I spoon the cream cheese mixture instead of piping it? Piping the mixture avoids the mess on the sides of the jar and yield very neat, fancy-looking no-bake cheesecake jars. For a quicker version, carefully spoon the cream cheese mixture, starting in the center, and then gently pulling to the sides of the jar.
• Is it ok to use low-fat dairy products? This recipe works best using plain, full-fat cream cheese and whipping cream, since it’s the fat that helps create a fluffy texture. But since the recipe doesn’t involve any slicing, it works with low-fat dairy products too.
• Can I flavor the cream cheese mixture? Sure! You can add one or two teaspoons of vanilla extract, or some lemon zest if desired.
• Can I make these no-bake cheesecake gluten-free? Absolutely; simply replace the Graham crackers with similar gluten-free biscuits.
• How many jars can I make with this recipe? Between 4 and 6 jars, depending on the exact size of jars you are using.
• Can I scale this recipe? Absolutely! It’s extremely easy to scale the no-bake cheesecake jars. You can make how many you want! For a big party, make mini cheesecake jars for more portions.

Storing instructions

You can prepare these no-bake cheesecake jars one day ahead and store in the refrigerator. If doing so, I recommend you add the last layer of fresh fruits just before serving for best flavors. Leftovers should be stored in the refrigerator and served within the next couple of days or so. The sooner the better. I do not recommend to freeze cheesecake jars, unless you freeze them without the fruits. In this case, there will be only one layer of fresh fruits (the top layer), added just before serving.

Recipe variations

• Replace the Graham crackers with other similar biscuits (Digestive, ginger snaps, waffle cones) or use granola instead for a crunchier bite!
• Make it gluten-free, using gluten-free biscuits.
• Replace fresh berries with frozen berries a fruit compote, especially when berries are not in season.
• Add lemon zest, either in the cream cheese filling or combined with the fresh berries, to bring a touch of acidity and make these cheesecake jars extra refreshing.
• Play with the flavors. Instead of berries, create an apple-cinnamon version (using diced apples), a mango-coconut version, or a banana caramel one.

More no-bake recipes you’ll love:

• Strawberry Tiramisu
• Raw Coconut Mango Cheesecake
• No-Churn Blueberry Almond Butter Ice Cream
• Key Lime Pie Popsicles
• Vegan Chocolate Cashew Cheesecake

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