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 with strawberry topping

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!

row of no bake cheesecake jars

Why You’ll Love Individual No-Bake Cheesecake Jars

If you’ve ever enjoyed my no-bake cheesecake recipe or mini no bake cheesecakes, you know you’re in for a real treat with this jar 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 in a glass bowl

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:

2 images of no bake cheesecake filling in a glass bowl and on a spoon

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


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 with assorted toppings

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. These are all affiliate links.

If you don’t have jars, use custard cups or bowls. Same taste, different delivery. These are always fun to serve at bridal showers, baby showers, for tea parties, Mother’s Day, Father’s Day, wedding celebrations, BBQs, graduation parties, and more. A crowdpleaser every time!

no bake cheesecake jars with chocolate ganache topping

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individual no bake cheesecake jars with assorted toppings

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


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.


  • 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)


  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.


  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


  1. Out of all the recipes I have tried on this site (and I have made tons so far!), this has got to be the easiest and most delicious dessert ever. I topped it with plain diced strawberries. The very slight tartness of the berries balanced the sweet whipped cheesecake perfectly. Tastes even better after letting the cheesecake flavors meld together overnight. Everyone I have served it to all begged for more! The light, slightly sweet & tangy, soft, fluffy cheesecake is so heavenly. Honestly, this is what dreams are made of. I go to sleep dreaming of this no-bake cheesecake. I wake up reminiscing on said dream. 5 stars all around!

  2. This turned out amazing and was a big hit at the gathering we brought it to! It’s not overly sweet like some boxed mixes and has a rich, decadent cheesecake flavor. Not too difficult to make or too expensive either, and I had fun while making it.

    Sally, thank you for sharing your lovely recipes! They never disappoint!

  3. Hi Sally, can I bake the crust for 5 mins like your mini no bake cheesecake? My hubby really like the crunchy crust. I plan to ship this cheesecake jar for my niece who live in neighboring city and compared with mini no bake i think this version is safer for delivery. Thanks!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi MaryJane, You can bake the crust for a few minutes as long as your jars are oven safe. For shipping make sure you use a refrigerated pack and you may wish to pack the toppings separately.

  4. Hi Sally

    Can you please tell me why this recipe uses 1 block of cream cheese as opposed to 2 blocks for your no bake mini cheesecakes….whilst all the other ingredients portions stay same? The cream, sour cream, lemon juice all our similar portions but only cream cheese seems to be halved in this one. Thank you 🙂

    1. Hi Hina! These no bake cheesecake jars are more like a spoonable mousse. We need a sturdier batter for the no bake cheesecakes because they need to hold their shape better. Hope this helps!

  5. Can I add cool whip instead of whipping the topping? I don’t do good when I have to whip the topping.

    1. Stephanie @ Sally's Baking Addiction says:

      Yes, absolutely!

  6. Hi Sally
    Thank you for this recipe. I tried and turned put great. The only change i was thinking to make it a bit firmer next time was to up the quantity of cream cheese to 1.5 times i.e 12 ounces. If i do that do i need to increase any other ingredient? From you no bake mini cheesecake recipe i can see you have doubled the cream cheese and kept all other ingredients same so just wondering if it should be the case here too? I.e increase cream cheese without increasing other ingredients?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Akbar, These jars are super creamy and soft but you can use the same ratios as the mini no bake cheesecakes if you wish.

  7. Hi Sally! I am planning on making these this weekend. Is it possible to replace the sour cream with buttermilk or yogurt? Thanks!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Gayatri, Plain Greek yogurt would be the best option.

  8. Thank you very much for sharing this luvly receipt.. Its my first time.. It turned out very well… All my family members loved it..

  9. Thank you for this amazing recipe…

  10. Can I use brownie as a base?

    1. Stephanie @ Sally's Baking Addiction says:

      Yes, that sounds delicious!

  11. Hello, I LOVE your recipes!! how much chocolate ganache do I put into the recipe for putting together no bake cheesecakes in a jar? Also would you suggest putting the ganache on top warm or cooled?

    1. Hi Elaine! A couple Tablespoons per jar is plenty for a topping. I wait for the ganache to cool so it doesn’t melt or deflate the cheesecake filling.

  12. These are the most delicious cheesecakes I have ever tasted!!
    Absolutely devine!
    I also made the strawberry topping to go on top and that’s soooo good !!
    Very good recipe!!!

  13. Recipe says this is “lightly sweetened” and I found it to be really sweet, not a bad thing just my personal observation. I love how simple this is though! Really easy to follow and just as easy to customise to your own taste!

    I used speculaas (dutch spiced biscuits) for the base as a treat for my partner and he was so excited for it

  14. Allea joyce Pacleb says:

    Hi! My mom and I tried making this it turned out really delicious but we can’t really find heavy cream here in Canada. We used whipping cream but I didn’t achieve the stiff peaks. Would you suggest just adding the whipping cream as it is? Thank alot

    1. Trina @ Sally's Baking Addiction says:

      Hi Allea! The cheesecake jars will most likely end up runny but still delicious (like a cheesecake sauce). Heavy cream or heavy whipping cream with at least 36% fat will work better for next time.

    2. Every grocery store in Canada sells heavy cream. It’s called whipping cream and is either 33% or 36% fat.

    3. If you get on pinterest you can find an easy recipe to make heavy whipping cream at home. It turns out very good.

  15. Hema Chezhian says:

    Thank you so much for this recipe. I prepared this for my kid’s birthday party and it turned out perfect. And the mildly sweet taste is perfect for our palate.

  16. What is the serving size

    1. Trina @ Sally's Baking Addiction says:

      Hi Jorjah, this recipe yields 6 8-ounce jars or 10 6-ounce jars.

  17. Carol Jablonski says:

    The Nutella filling intrigues me. What for a topper? A thin layer of Nutella?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Carol, a thin layer of Nutella on top would be perfect! Let us know if you give these a try.

  18. Made these with my grand daughter and this is an easy recipe to use. Each person had a selection of different pie fillings, whipped cream and plain cut up fruit to put on the 8 ounce cheesecake jar. A big hit! Thank you.

  19. Barbara Ferg says:

    Can this be made with a sugar substitute? Keto friendly?

    1. Trina @ Sally's Baking Addiction says:

      Hi Barbara! We’d love to help but we are not trained in baking with sugar substitutes. For best taste and texture (and so you don’t waste your time trying to adapt this recipe since it may not work properly), it may be more useful to find a recipe that is specifically formulated for sugar substitutes. Thank you!

  20. Would these work for an outdoor party? Wondering about the need to be kept cold or maximum time at room temp.

    1. Trina @ Sally's Baking Addiction says:

      Hi Karla! Because these are dairy-based, we recommend keeping them chilled until as close to serving as possible.

  21. No bake cheesecake jars-
    Made this with splenda for low carbers. Absolutely delicious

  22. Is it possible to make this into a pumpkin cheesecake filling? 🙂

    1. Trina @ Sally's Baking Addiction says:

      Hi Jessica! We suggest following this no bake pumpkin cheesecake recipe instead – see the section of the blog post titled “Smaller Serving Alternatives” for details on making the recipe as jars. Hope you love them!

  23. Shirley Klotz says:

    Hi, once these are made
    How long do they stay good in the icebox till they go bad?

    Sounds like a cute Christmas gift for my husband’s office

    1. Lexi @ Sally's Baking Addiction says:

      Hi Shirley, these no-bake cheesecake jars will last in the fridge up to 5 days. For longer storage options, these can be frozen for up to 3 months (without the toppings). See recipe notes for more details!

  24. Jennifer Florencia says:

    Hey i made this today but the texture turns out to be too airy. Is there something that i do wrong here? I followed the recipe thoroughly

    1. Lexi @ Sally's Baking Addiction says:

      Hi Jennifer, no-bake cheesecake is definitely lighter and airier than traditional cheesecake. How was the taste? And did it “set” at all? We’re happy to help you troubleshoot!

      1. I really do love the taste! Thank you so much for the reply!Yes i let it set in the fridge for 8 hours! Is there any way to make it less airy? Cause it’s almost foamy

  25. Surbhi Bansal says:

    ThankYou so much Sally for this amazing recipe! Can’t wait to try this! Just want to ask can I substitute the Garaham Crackers with other brand Crackers Biscuits or can I use marie gold biscuit? Do let us know! ThankYou!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Surbhi, Marie Gold biscuits or other digestive biscuits are a great replacement for the graham crackers. Enjoy!

      1. Surbhi Bansal says:

        Woww! That’s great! ThankYou so much for on the time reply! Will
        Surely try this recipe and share the pics as well! Do let me know ur Instagram page name so that I can follow you and tag ur page as well. ThankYou so much!

      2. Lexi @ Sally's Baking Addiction says:

        Hi Surbhi, our Instagram handle is @sallysbakeblog. Happy baking!

      3. Surbhi Bansal says:

        ThankYou So much! Followed ur Insta page! Just a little request do share more eggless recipes!

  26. Surbhi Bansal says:

    Hello Sally!

    I am a query!
    When we have to add filling flavors?

    Let me know! ThankYou!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Surbhi, see Step 8 for adding filling toppings and garnishes.

  27. Hi, what preservative can I use to give them some shelf life. Let’s say maybe a 14 day shelf life

    1. Trina @ Sally's Baking Addiction says:

      Hi Tricia, we have no experience working with preservatives. Sorry we can’t offer any advice!

  28. Want to make this for a Hawaiian themed party….how to I add pineapple or mango to give it a tropical flare

  29. Have you tried this recipe with liquors such as Kailua or Baileys or even Lemoncello? Wondering if the alcohol would create a runny cheesecake mixture. Thanks!

    1. Trina @ Sally's Baking Addiction says:

      Hi Robin! We don’t recommend adding extra liquid to the filling as it would really throw off the texture.

      1. Thanks so much for replying, thought Kahlua and chocolate would be yummy! I make these for cancer patients in my community and they are a hit! It’s nice to drop off little mason jars they can put in the fridge for later. Many thanks for sharing your recipe!

  30. I made this for my ridge group of eight and it was a hit. I topped mine with strawberries.

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