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no-bake cheesecake jars

No-Bake Cheesecake Jars

Personal-sized creamy cheesecakes layered with fruit that offer all the decadence of traditional cheesecake without ever turning on your oven. These Instagram-worthy desserts combine classic flavors with modern presentation for an impressive treat that comes together in minutes, not hours.
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Course: Dessert
Cuisine: American
Keyword: No-Bake Cheesecake, Cheesecake Jars, Individual Desserts, Make-Ahead Dessert, Creamy Cheesecake
Prep Time: 20 minutes
Cook Time: 0 minutes
Chill Time: 3 hours
Total Time: 3 hours 20 minutes
Servings: 8 jars
Calories: 425kcal

Equipment

  • 8-ounce Mason Jars or Glasses
  • Electric Mixer
  • Mixing bowls
  • Small Saucepan

Ingredients

For the Crust

  • 1½ cups graham cracker crumbs about 12 full sheets, crushed
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter melted

For the Cheesecake Filling

  • 16 ounces cream cheese softened (2 standard blocks)
  • ⅔ cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 cup heavy whipping cream
  • 1 lemon zest optional, but adds brightness

For the Fruit Layer

  • 2 cups fresh berries strawberries, blueberries, raspberries, or a mix
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon juice

Instructions

  • Combine graham cracker crumbs and sugar in a medium bowl, then pour in melted butter. Mix until the texture resembles wet sand.
  • Distribute the graham cracker mixture evenly among 8 small jars or glasses. Press down firmly using the back of a spoon or a cocktail muddler for a compact base.
  • In a large mixing bowl, beat softened cream cheese until completely smooth. Gradually add sugar and vanilla extract, continuing to beat until light and fluffy.
  • In a separate bowl, whip the heavy cream to stiff peaks, then gently fold into the cream cheese mixture.
  • Combine berries, sugar, and lemon juice in a small saucepan. Simmer over medium-low heat for about 5 minutes until berries soften and release their juices. For a smoother sauce, mash about half the berries with a fork. Allow to cool completely.
  • Using a piping bag (or simply a spoon), layer the cheesecake filling over each crust, filling about halfway up the jar. Add a layer of the cooled fruit mixture, then top with remaining cheesecake filling. Leave about ½ inch of space at the top for garnishes.
  • Cover jars and refrigerate for at least 3 hours, preferably overnight.

Notes

For a professional finish, top with fresh mint leaves and a light dusting of powdered sugar just before serving.
Room temperature cream cheese is essential for a smooth, lump-free filling.
The cheesecake jars can be stored covered in the refrigerator for up to 3 days.
For a healthier version, replace half the cream cheese with Greek yogurt and use monk fruit sweetener or stevia in place of sugar.

Nutrition

Calories: 425kcal | Carbohydrates: 33g | Protein: 5g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 105mg | Sodium: 215mg | Fiber: 1g | Sugar: 25g
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