When you need a dreamy dessert that’s as impressive as it is effortless, these No Bake Cheesecake Jars are your new kitchen magic trick. You get all the luscious, creamy tang of classic cheesecake—without ever turning on the oven. Everything comes together in less than 20 minutes, and the individual jars make them perfect for parties, picnics, or just a little everyday treat. Plus, you can customize every jar exactly the way you like it, so there’s never a dull dessert moment!
Why You’ll Love This Recipe
- Ridiculously Easy: If you can melt butter and use a spoon, you’re already halfway there. No water baths, no complicated steps, just a handful of key ingredients and easy assembly.
- No Baking Required: Forget about fussing with a springform pan or waiting ages for a cake to cool. These cheesecake jars are chilled—never baked.
- Dress Them Up or Down: Make them as fancy or as simple as you want. Top with berries, jam, chocolate sauce, or even candy—anything goes.
- Perfect Portions: Serving cheesecake in jars means everyone gets their own little dessert, and the leftovers store beautifully.
Ingredients You’ll Need
Here’s everything you’ll need to whip up these delightful jars, plus a few notes to make sure each layer turns out just right:
- Unsalted Butter: Melted, for helping the crust hold its shape and adding a touch of richness. Salted works in a pinch, just skip adding any extra salt.
- Graham Cracker Crumbs: The classic base for cheesecake. Pre-crushed or crush your own for fresher flavor. You can even swap in digestive biscuits or vanilla wafers.
- Heavy Cream: Cold and ready to be whipped. This gives the cheesecake its airy, mousse-like texture and a creamy mouthfeel.
- Cream Cheese (Full-Fat Brick Style): The star of the show. Make sure it’s softened to room temperature so you get a silky, lump-free filling.
- Granulated Sugar: For just the right amount of sweetness. Don’t skimp—you need that sugar to highlight the tang of the cream cheese!
- Sour Cream: Adds a subtle tang and extra creaminess to keep things classic.
- Lemon Juice: A small but essential splash that brightens all the rich, creamy flavors, so don’t skip it.
- Pure Vanilla Extract: Brings warmth and that unmistakable “bakery” aroma to the filling. Use the real stuff for best results.
- Toppings & Garnishes: The finishing touch! Try fresh berries, lemon curd, chocolate ganache, whipped cream, or even a drizzle of salted caramel.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
Cheesecake jars are the definition of customizable dessert. Here are a few ways to make these uniquely yours:
- Cookie Crusts: Swap graham crackers for crushed chocolate cookies, gingersnaps, or shortbread.
- Fruit Swirls: Marble in your favorite fruit puree or jam between cheesecake layers for extra flavor and color.
- Chocolate Lovers: Add mini chocolate chips to the filling, or layer in chocolate fudge sauce for a decadent treat.
- Dairy-Free/Vegan: Use a dairy-free cream cheese, plant-based cream, and coconut oil instead of butter for a vegan-friendly version.
- Citrusy Twist: Add orange or lime zest to the filling for a fresh spin.
How to Make No Bake Cheesecake Jars
Here’s how to get these jars on the table quickly, with plenty of tips to keep things simple and stress-free:
Step 1: Make the Graham Cracker Crust
Combine melted butter and graham cracker crumbs in a bowl. Blend until the mixture is sandy and everything is evenly coated. Spoon the crumb mix into the bottom of your jars and gently press down with the back of a spoon to form a crust.
Step 2: Whip the Cream
Using a hand mixer or stand mixer, whip the cold heavy cream until soft, fluffy peaks form. This step gives your cheesecake the perfect airy texture, so don’t be tempted to skip or rush it.
Step 3: Make the Cheesecake Filling
In a separate bowl, beat softened cream cheese with sugar until light and smooth—no lumps allowed! Add the sour cream, lemon juice, and vanilla extract, and mix until everything is creamy and blended.
Step 4: Fold in the Whipped Cream
Gently fold the whipped cream into the cream cheese mixture. Use a spatula and light hand here so your filling stays fluffy and luscious.
Step 5: Assemble the Jars
Layer the cheesecake filling over your crust. Smooth it out, or leave it a bit rustic. Top with your favorite toppings and garnishes—this is where you make each jar personal.
Step 6: Chill
Pop the jars into the fridge for at least 2 hours to set the filling. A little patience here rewards you with the perfect texture!
Pro Tips for Making the Recipe
- Softened Cream Cheese: Make sure your cream cheese is at room temperature—cold cream cheese won’t blend smoothly and might leave lumps.
- Don’t Overmix the Whipped Cream: Whip just until you see soft peaks. Overwhipping can turn your cream grainy.
- Layering Trick: Use a piping bag or zip-top bag with a corner snipped off to squeeze the cheesecake filling neatly into the jars.
- Plan Ahead: These cheesecake jars actually taste even better once they’ve had plenty of time to chill and set up—overnight is perfect, but at least 2 hours is enough if you’re pressed for time.
How to Serve
No Bake Cheesecake Jars can be as casual or as fancy as you want. Serve them straight from the fridge for a cool, creamy treat. They’re wonderful to bring along for potlucks or serve at barbecues, baby showers, or birthday parties. For a dinner party, dress up each jar with a swirl of whipped cream and a sprinkle of fresh berries. Pair with an espresso or a glass of dessert wine for a simple but elegant finish.
Make Ahead and Storage
Storing Leftovers
Keep jars tightly covered in the refrigerator for up to 4 days. The flavor actually deepens over a day or two.
Freezing
Cheesecake jars freeze surprisingly well. Cover tightly and freeze for up to 1 month. Let thaw in the refrigerator overnight before serving for best texture.
Reheating
No need to reheat! These are enjoyed cold and creamy straight from the fridge (or after a gentle thaw from the freezer).
FAQs
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Can I use low-fat cream cheese or Greek yogurt instead of full-fat cream cheese?
You absolutely can use low-fat cream cheese, but the final texture will be a bit less rich and creamy. Greek yogurt works as a sour cream substitute but can make the filling tangier and slightly less firm.
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What toppings go best with these cheesecake jars?
The classics always win: blueberries, raspberries, strawberry compote, chocolate shavings, or lemon curd. For crunch, try a sprinkle of toasted nuts or granola.
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Do I have to use jars?
Jars are just one fun way to serve these. Any small glass, ramekin, or even sturdy plastic cup will do the job just as well.
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How long do the cheesecake jars need to chill?
At least 2 hours is best for them to set and for the flavors to come together, but overnight is even better if you can plan ahead.
Final Thoughts
No Bake Cheesecake Jars are the perfect answer to weeknight dessert cravings and last-minute guests alike. They’re easy, endlessly customizable, and absolutely delicious—each spoonful is creamy, dreamy, and just the right amount of sweet. Whether you dress them up or keep them simple, these cheesecake jars never disappoint. Give them a try—you’ll love how easy and satisfying homemade cheesecake can be!
Print
No Bake Cheesecake Jars Recipe
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 25 minutes (includes chilling)
- Yield: 4–6 jars 1x
- Category: Desserts
- Method: No-cook
- Cuisine: American
- Diet: Vegetarian
Description
These no-bake cheesecake jars are a quick, easy, and delicious dessert made with a buttery graham cracker crust, creamy cheesecake filling, and your choice of tasty toppings. Perfect for parties or make-ahead desserts, these jars offer all the flavors of classic cheesecake with minimal effort and no baking required.
Ingredients
For the Graham Cracker Crust
- 2 Tablespoons (28g) unsalted butter, melted
- 1 cup (100g) graham cracker crumbs (about 8 graham crackers)
For the Cheesecake Filling
- 1 cup (240ml) heavy cream or heavy whipping cream, cold
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 1/3 cup (65g) granulated sugar
- 2 Tablespoons (30g) sour cream, at room temperature
- 1 teaspoon lemon juice
- 1/2 teaspoon pure vanilla extract
For Toppings & Garnishes
- Fresh fruit (such as berries)
- Fruit compote or jam
- Chocolate shavings
- Whipped cream
- Crushed nuts
Instructions
- Make the Crust: In a medium bowl, mix together the graham cracker crumbs and melted butter until the mixture resembles wet sand. Spoon the mixture evenly into individual serving jars (about 4–6 jars, depending on size), and press down gently to form the crust layer. Chill the jars while you prepare the filling.
- Whip the Cream: Using a hand or stand mixer, whip the cold heavy cream on medium-high speed until stiff peaks form, about 3–4 minutes. Set aside.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese, granulated sugar, sour cream, lemon juice, and vanilla extract together on medium speed until smooth and creamy, about 2–3 minutes.
- Fold in the Whipped Cream: Gently fold the whipped cream into the cream cheese mixture until fully combined, taking care not to deflate the whipped cream.
- Assemble the Jars: Spoon or pipe the cheesecake filling over the prepared crust in each jar. Smooth the tops with a spoon if desired.
- Add Toppings & Chill: Add your choice of toppings and garnishes, such as fresh fruit, fruit compote, or chocolate shavings. Cover the jars and chill in the refrigerator for at least 2 hours, or until set, before serving.
Notes
- You can prepare these cheesecake jars up to 2 days in advance and keep them covered in the refrigerator.
- Swap graham cracker crumbs for cookie crumbs (such as digestive biscuits or Oreos) for a new flavor twist.
- Feel free to use your favorite toppings—fresh fruit, preserves, or even a drizzle of caramel or chocolate all work well.
- For a lighter dessert, you can substitute Greek yogurt for half the amount of cream cheese.
Nutrition
- Serving Size: 1 jar (1/6th of recipe)
- Calories: 375
- Sugar: 15g
- Sodium: 220mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 70mg
