No-Bake Cheesecake Jars

This is a full page dedicated to homemade individual no-bake cheesecake jars! Use this simple no-bake recipe when you need a quick and crowd-pleasing 30 minute dessert. Have fun with different flavors and toppings, too!

jars of individual no bake cheesecakes

Welcome to the July Baking Challenge, the 30th Sally’s Baking Challenge on Sally’s Baking Addiction! We’re celebrating this monumental 2 and 1/2 year anniversary with an easy & light summertime recipe. 🙂

No bake cheesecake jars are a fun individual dessert to serve when you’re short on time and don’t feel like turning on the oven. There’s literally no baking involved and the entire dessert takes around 30 minutes. You only need a handful of familiar ingredients and some cute little jars. Individual desserts have been all the rage the past several years and this mason jar dessert trend isn’t disappearing any time soon.

I’ve published no bake cheesecake and a classic baked cheesecake recipe on my blog, both of which take hours to either bake, cool, and/or chill. Shortcut cheesecake, here we come!

no bake cheesecake jars

Why You’ll Love Individual No-Bake Cheesecake Jars

If you’ve ever enjoyed my no-bake cheesecake recipe, you know you’re in for a real treat with this mini version. You see, no-bake cheesecake (either served as a whole or in jars) is a lot easier than baked cheesecake. Without eggs and baking, there’s no way to mess up this dessert. You can’t over-bake it, you can’t over-whip the eggs, and there’s no cheesecake water bath involved. If summer was a dessert, it would be no-bake cheesecake jars.

Here’s what I appreciate and know you will too:

  1. Easy recipe
  2. Creamiest cheesecake filling
  3. Few tools required– just a mixer and a couple bowls
  4. Ready in 30 minutes
  5. Unlimited flavors & topping options
  6. Convenient to transport to parties, BBQs, baby showers, & other events
  7. Did I mention no baking?

Video Tutorial: No Bake Cheesecake Jars

Before we get to the written out recipe, let’s review each layer. Even though this is a simple dessert, it’s important you familiarize yourself with the process before starting.

no bake cheesecake jars

3 Layers in No-Bake Cheesecake Jars

  1. Buttery Graham Cracker Crust
  2. No-Bake Cheesecake Filling
  3. Topping

The graham cracker crust doesn’t need much explanation. You only need graham cracker crumbs and melted butter. Mix the two together, then layer into the individual jars. Again, there is NO BAKING so you do not need to pre-bake this graham cracker crust.

graham cracker crust crumbs

2 Parts to Cheesecake Filling

There are 2 parts to the cheesecake filling. First, whip heavy cream into stiff peaks. You’re essentially making whipped cream without sugar or flavor. Set that aside. Then beat the remaining cheesecake filling ingredients together. Finally, fold in the whipped cream. Whipping the cream 1st is imperative because it supplies all the deliciously fluffy and creamy texture. This no-bake cheesecake jar filling almost tastes like cheesecake mousse– it’s so light– and we have the whipped cream to thank for that. 🙂

Cheesecake Jar Filling Ingredients

  1. Heavy Cream: Whip into stiff peaks. Set aside.
  2. Block Cream Cheese: Use full-fat block cream cheese, not cream cheese spread.
  3. Sugar: Sugar sweetens the cheesecake jars. This is a lightly sweetened dessert, so you only need 1/3 cup of sugar in the entire filling.
  4. Sour Cream: Sour cream is a must-have ingredient in this recipe. Even though you only need 2 Tablespoons, it promises a tangy cheesecake flavor and ultra creamy texture. In fact, I don’t make regular cheesecake without it.
  5. Vanilla Extract: Vanilla extract adds flavor.
  6. Fresh Lemon Juice: Lemon juice adds a little brightness and slight flavor.

Here’s the heavy cream beaten into stiff peaks:

bowl of unsweetened whipped cream

Here’s the cheesecake filling after you fold in the whipped cream. It’s airy, light, and fluffy:

no bake cheesecake filling

Filling Flavors

The pictured no bake cheesecake jars are plain, but you can definitely add some flavor! Add these ingredients when you beat the cream cheese, sugar, sour cream, and vanilla extract together. I recommend leaving out the lemon juice if making the peanut butter, Nutella, chocolate, or coconut variations.

  • Peanut Butter: 1/3 cup creamy peanut butter
  • Nutella: 1/3 cup Nutella
  • Lemon: 2 extra teaspoons lemon juice + 1 teaspoon lemon zest
  • Raspberry: 1 and 1/2 Tablespoons raspberry preserves
  • Chocolate: 1 and 1/2 Tablespoons unsweetened cocoa powder or chocolate ganache and replace graham crackers with Oreos or chocolate graham crackers
  • Coconut: 1 teaspoon coconut extract
  • Key Lime: replace lemon juice with lime juice and add 2 more teaspoons of lime juice, plus 1 teaspoon lime zest

Toppings

Last layer! Finish the no-bake cheesecake jars with your favorite toppings. This recipe yields about 6 8-ounce cheesecake jars, so you can layer each with a different topping.

And let’s not forget garnishes like sprinkles, berries, lemons, mint, etc!

individual no bake cheesecake jars

Jars for No-Bake Cheesecake Jars

8 ounce jars, as pictured, are a pretty generous serving size. Feel free to use smaller jars or even use this recipe as a trifle. Whichever size jar, I highly recommend using wide mouthed jars so you can easily spoon the layers inside.

If you don’t have jars, use custard cups or bowls. Same taste, different delivery. 😉

 

no bake cheesecake jars

Join Sally's Baking Challenge

This July, we’re celebrating 2 and 1/2 years of Sally’s Baking Challenge. This 30th monthly baking challenge will have 3 winners! Here’s how to enter:

Make my no-bake cheesecake jars or no-bake cheesecake recipe. (Yes, you can make the full no-bake cheesecake as an entry!) If you’re not into this recipe, here is the alternate July Baking Challenge:

After you make the no-bake cheesecake jar or alternate recipe, share your photos throughout the month using #sallysbakingchallenge on your public Instagram or Twitter account. (Instagram messages are hard to track, so email instead!) Or upload a photo to my Facebook page or Facebook group or email it to me. By sharing your photo, you’re automatically entered in the $250 giveaway.

For a bonus entry, leave a review on the recipe below!

Print
individual no bake cheesecake jars

No Bake Cheesecake Jars

  • Author: Sally
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 30 minutes
  • Yield: 6 8-ounce jars or 10 6-ounce jars
  • Category: Dessert
  • Method: Mixing
  • Cuisine: American

Description

This jar dessert recipe combines a 2 ingredient graham cracker crust with an easy no-bake cheesecake filling. For best results, read through the recipe and watch the video tutorial above before beginning. See blog post for cheesecake filling flavors and see recipe notes or blog post for topping and garnish suggestions.


Ingredients

  • 2 Tablespoons (30g) unsalted butter, melted
  • 1 cup (100g) graham cracker crumbs (about 8 graham crackers)
  • 1 cup (240ml) heavy cream or heavy whipping cream, cold
  • one 8-ounce block (224g) full-fat 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
  • toppings & garnishes (see note)

Instructions

  1. Have your jars ready to go and lined up. This recipe yields about 6 8 ounce jars or 10 6 ounce jars.
  2. Crust: Melt the butter in the microwave in a medium heat-proof bowl or use the stove. Stir in the graham cracker crumbs. The mixture will resemble wet sand. Spoon a generous spoonful into each jar, about 2 Tablespoons into the 8 ounce jars and 1 and 1/2 Tablespoons into the 6 ounce jars. If there’s any crust leftover, sprinkle into the jars to use up or discard. Set jars aside.
  3. Filling: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 3-4 minutes. Set aside.
  4. Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese, sugar, sour cream, lemon juice, and vanilla extract together on medium-high speed until smooth and creamy. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.
  5. Using your mixer on low speed or a rubber spatula, fold the whipped cream into the cheesecake filling until combined. This takes several turns of your rubber spatula. Combine slowly as you don’t want to deflate all the air in the whipped cream.
  6. Layer a couple large spoonfuls of filling on top of the crust in the jars. Use about 1/4 – 1/3 cup filling in the 8 ounce jars and 3 Tablespoons (or however much you can pack in!) into the 6 ounce jars. Make sure to leave room for the topping.
  7. The cheesecake jars are at room temperature at this point, but if you’d like to serve chilled, chill for at least 30 minutes and up to 3 days before adding the topping. (Cover if chilling for longer than 30 minutes.) I recommend adding the topping when serving or up to 2 hours in advance. The topping can seep down into the layers, so that’s why I recommend adding it soon before serving.
  8. Spoon topping and garnishes on top of filling, then serve.
  9. Cover and store leftover cheesecake jars in the refrigerator for up to 5 days.


Notes

  1. Make Ahead Instructions: These cheesecake jars can be made 1-3 days in advance. They can be refrigerated in step 7 for up to 3 days before serving. You can also make & layer the crust 1-2 days ahead of time. Another way to make these cheesecake jars ahead of time is to freeze them before adding the toppings. Seal jars with the lids and freeze up to 3 months. Thaw in the refrigerator before topping and serving. You can also freeze the cheesecake filling as a whole. Cover tightly and freeze up to 3 months. Thaw in the refrigerator before layering on top of crust.
  2. Toppings: Chocolate Ganache, Strawberry Topping, Blueberry Sauce (use the blueberry sauce from my blueberry swirl cheesecake), Whipped Cream, Cherry Pie Filling, Lemon Curd, Salted Caramel
  3. Garnishes: Fresh berries, chopped fruit, nuts, chocolate chips, lemon slices, lime slices, shredded coconut, sprinkles, mint, or whatever you desire.
  4. More Cheesecake Jars: This recipe can easily be doubled, tripled, or quadrupled. Keep in mind the whipping and beating times will increase with the added volume.

Keywords: cheesecake

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145 Comments

  1. Just made these yesterday and they were good. I divided my cheesecake filling in half and did half chocolate half original. I topped each one with your salted caramel recipe. Will definitely make again!

    1. I’m so happy you enjoyed these, Courtney! Your flavors and caramel topping sound delicious 🙂 Thank you for participating this month!

  2. Hi Sally, I halved the recipe and made in 3round glass. Though my cheesecake consistency was a bit off, the family loved it. In a few minutes the jars were empty, i guess that tells how good these were.
    Crumbs were made of almond thins and topping with fresh mango,salted caramel, butterscotch chips n chocolate chips.

  3. My 4-year-old helped me with the majority of this recipe. It was so much fun to work with him. ☺ We chose peanut butter cheesecake with Sally’s homemade whipped cream topped with Reese’s peanut butter cups. Easy and delicious! Thanks for the recipe and memories. ☺

  4. I made an Oreo crust, chocolate cheesecake with a chocolate peanut butter ganache and chopped on cups. My only negative comments is it definitely took me longer than half an hour. But I may not be as organized as some

  5. Delicious and so quick and easy! I made mine Nutella with ganache topping. I would say I made them to share with others but really I’m hoarding them all to take to work all week 🙂

  6. Made the recipe today, loved it! I made a strawberry topping (Sally’s recipe as well), and it was so good !! Super easy and fun to make !

  7. This is chilling in the fridge—sooo light and fluffy but not too sweet! Can’t wait to try it when it chills all the way! Just made strawberry compote and letting it cool too. Perfect summer dessert

  8. These were super easy and yummy! I made it with Sally’s blueberry sauce which was easy to make as well. Will be saving this and making again!

  9. Very easy and quick to make! I tried using mason jars and it worked, but with the narrow opening the end result wasn’t very pretty. They still taste great though!

  10. This baking challenge could not be more perfectly timed! Cheesecake is my absolute favourite dessert and it is my birthday so I treated myself to these as the dessert in my work lunches for the week! I haven’t made any form of cheesecake before, so this was an easy and great way to expand my baking experience. I went pretty simple with plain cheesecake and your salted caramel recipe as the topping but, since I used a larger size of mason jars, they are not the prettiest dessert I have ever made. However, they are still delicious and I will definitely be making these again!

  11. Love it. I really had fun making them. I did three different toppings. Lemon curd, which I had frozen after June challenge. So tasty blueberry sauce. And chocolate ganache with raspberry and mint. Thank you!

  12. Such a tasty recipe! I couldn’t choose which flavor to make so I ended up making four: key lime, raspberry, peanut butter, and lemon. They turned out so good!! And it was so fun making them in individual cups.

  13. Made the recipe yesterday, and loved that this was a quick and easy dessert to make. We stuck to classic cheesecake with strawberry topping, and it was delicious. Next time I would love to mix it up with some peanut butter and chocolate flavors.

  14. Great recipe yet again! Loved that these were easy to make a half batch so it was just enough for our family! Tried the chocolate, peanut butter and plain and will definitely try others and different toppongs again. I’ll be keeping this one in my back pocket for easy make ahead desserts!

  15. Hi Sally!
    This recipe was a wonderful make ahead dessert for a party at my house. Everyone loved them. I did a blueberry lemon combination and a chocolate strawberry. The blueberry lemon was the favorite but all were eaten quickly! Thank you!

  16. I made half the recipe and it fitted perfectly in 3 of my 7oz jars, I used a mix of Digestive biscuits and Biscoff cookie crumbs for the crust and topped the cheesecake filling with homemade peach compote, raspberries and a Biscoff cookie piece – it was so good, thanks Sally for a fun and customisable challenge recipe! My baking friend suggested using a cookie scoop to put the cheesecake filling in which is ingenious!

  17. I’m not a fan of cheesecake, especially plain, but this recipe was so wonderful. I divided into 6 mismatched jars and one larger container. The jars were each a different flavor combo (Nutella, Cinnamon Toast Crunch, Birthday Cake, Banoffee, Pumpkin, and S’mores) and the big container was left plain for my hubby. I enjoyed being able to try different flavors while keeping it plain for others. What a great recipe for kids or a group! Thanks Sally!!

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