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

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. I recommend this for all of my no-bake and baked cheesecake recipes, including mini cheesecakes and white chocolate raspberry cheesecake bars.
  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

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

318 Comments

  1. I love cheesecakes in a jar – so easy and creative! Looks delicious and perfect for parties.

  2. I can’t wait to try these! They look delicious . And it’ll be fun to play around with flavor combinations! Beautiful photography as always, Sally! 🙂

  3. These look so tasty, Sally! I’ll definitely try them the next time guests come around for dinner! I know I’ll enjoy experimenting with flavor combos! And your photography is beautiful, as always! 🙂

  4. We are going camping tomorrow and again a couple of days later. I plan to make these to take for my family and friends to enjoy. The hard part will be deciding which toppings to use!

  5. Totally making these! Cheesecake is one of my favourite desserts…..I have had it for so many of my birthdays I can’t count!! Will try a few different flavours, too….love it when there’s options! 😉

  6. Quick question, I’m here in Brittany ,France and we don’t have such a thing as Graham crackers, (so not sure what the texture should be),what would be a good alternative, something like digestive biscuits maybe? Thank you

  7. Hello Sally, lovely idea for individual desserts.
    I think you have a typo with the cream cheese in the ingredients list – you have an 8oz block = 680g. I would think that would be 225g-250g. I hope you don’t mind me drawing your attention to this.

    1. Hi Mary! This is a little delayed- I did get this comment on the day you posted it and made that adjustment. You are correct, it is 224g. Thank you! 🙂

  8. A question – I don’t mean to sound dumb, but the yield for this recipe says it makes 6 8 oz jars and 10 6 oz jars. Do you mean “or”?

  9. This is perfect for the 4th coming up. I can use large Mason jars to hold the toppings.
    P.s. My hubby loves no bake cheese cake.

  10. Hi this looks gorgeous. Can I use mascopone cheese or just whipping cream as creamchesse block is not readily available here.

  11. Hi, In order to qualify for the giveaway does the recipe have to be followed as is? I’d like to swap the dairy ingredients for vegan versions to make this. Would I still qualify for the giveaway? Thank you in advance.

    1. Hi Kim! This is a great question. If you need to modify, please go ahead! Still counts as long as you make no-bake “cheese”cake jars/cups!

  12. Hi sally, this looks delicious. But as cream cheese block is not available here ( only spread variety available ) can I use mascopone cheese or just whipped cream ?

    If not as a previous challenge do I only make one of the challenge of any other recipe from your blogs

  13. I just made these this afternoon. My daughter (2) enjoyed helping me make them when I was putting the different layers in the jar (bonus points)! The cheesecake was so delicious, light, and satisfying to have on a hot day.

  14. Made these today with strawberry compote for a red and white dessert for Canada Day. They were very tasty, and quick and easy to make, as I had all the ingredients in my fridge. I would definitely make these again!

    1. What a festive dessert for Canada Day! I’m glad you enjoyed these- thank you for participating in this month’s challenge!

  15. I have had these at weddings and just last weekend at my brother’s 50th birthday party with over 100 people in attendance. So easy to make ahead and so compact to store in stacks in the fridge. Also easy to serve–at the birthday party one server walked around with a bin full of the jars of cheesecake and spoons, followed by a second server with a bin to put the lids and rings in as guests opened them. An added bonus for those of us who try hard to avoid creating garbage with throw away serving items, is that it is easy to collect up the jars and stack lots of them quickly into a dishwasher.

  16. I made this tonight for dessert. It was so good! Really easy to make. Next time I’m going to mix crushed Graham’s and pretzels for the crust. Super fun!

  17. One thing about me is that I don’t really like cheesecake. I don’t know why. When I saw this recipe it looked really good do I had to try it out even though it was cheesecake! It was so easy to make too! I made blueberry sauce to go on top and that made it really good! I will totally make this recipe again! It really surprised me how good it was! If you ever need a good recipe for a small summer gathering use this recipe!

    1. I’m so happy you loved this cheesecake recipe, Zoe! Thanks for giving cheesecake another try 😉 Your blueberry sauce sounds delicious!

  18. I made this today. It was so delicious and super easy to make! I did it start to finish while wearing my newborn! I topped my individual cheesecake with a quick balsamic strawberry compote. Thank you for another great dessert recipe!

  19. So excited to try this recipe!!! As a lover and home Baker, my business is cheesecakes! But this is a great idea to keep my oven off, yet keep my clients! Thanks for the inspiration!!!!

  20. Hi! You said on your blog to join the July challenge I also had to comment on the recipe, so I am! I loved this recipe! Easy to make and delicious to eat!!

  21. So Fun to make. I couldn’t wait for the correct jars to come in so sort of sloppy but really fun and delicious. Raspberries and nutella, orange marmalade and black berries. Perfect!

    Thank you!
    Cheryl

  22. I’m excited about making this recipe but, I have a friend that is allergic to citrus. Can I leave the lemon juice out?

  23. After reading the comments it’s good to see that Digestive Biscuits make a great alternative for Graham crackers! When I first saw these, my first thought was – wow these would also make a great breakfast haha!

  24. We brought this to a friends house for dinner. Because they are in the mini jars they travel well! And score for no bake. What a fun July challenge. In full disclosure we had trouble not eating the cheesecake filling just by itself.

    1. Isn’t the filling so good? Tempted to dip fruit, graham crackers, cookies, pound cake, and pretzels in it!

  25. No-bake cheesecake jars, such a perfect summer dessert! I made mine with a low carb almond flour crust and swerve sugar substitute and they turned out delicious! Also not to mention how easy they are to travel with. Perfect for an on the go dessert!

    1. Glad your modifications worked. I love almond flour– I’ll have to try that as the crust sometime. Thanks Abby!

  26. So easy, and so delicious! I will definitely be making these more often. I made strawberry and blueberry toppings, but the flavor additions are endless!

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