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.

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.

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.

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.

No Bake Cheesecake Jars Recipe

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

Units Scale

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

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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