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No Bake Cheesecake Jars Recipe

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4 from 12 reviews

No Bake Cheesecake Jars combine a buttery graham cracker crust with a creamy, no-bake cheesecake filling for an easy and elegant dessert. Perfectly portioned in jars, this recipe is simple to prepare with only basic ingredients and requires no oven time. Ideal for gatherings or quick treats, enjoy with your favorite toppings and garnishes.

Ingredients

Crust

  • 2 Tablespoons (28g) unsalted butter, melted
  • 1 cup (100g) graham cracker crumbs (about 8 graham crackers)

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

Toppings & Garnishes

  • Varies according to preference (see recipe notes)

Instructions

  1. Prepare Jars: Have your jars lined up and ready. This recipe yields about 6 jars of 8 ounces each or 10 jars of 6 ounces each.
  2. Make Crust: Melt the butter using the microwave or stove in a medium heat-proof bowl. Stir in the graham cracker crumbs until the mixture resembles wet sand. Place about 2 tablespoons of this crust mixture into each 8-ounce jar, or 1 and 1/2 tablespoons into each 6-ounce jar, pressing lightly. Use any leftover crust to top jars or discard. Set aside.
  3. Whip Cream: Using a hand mixer or stand mixer with a whisk attachment, whip the cold heavy cream on medium-high speed for 3-4 minutes until stiff peaks form. Set aside.
  4. Make Cheesecake Filling: In a mixing bowl with a hand or stand mixer fitted with a whisk or paddle attachment, beat the softened cream cheese, sugar, sour cream, lemon juice, and vanilla extract on medium-high speed until smooth and creamy without lumps.
  5. Fold Cream into Filling: On low speed or by hand with a spatula, gently fold the whipped cream into the cheesecake mixture until combined, taking care not to deflate the whipped cream’s air.
  6. Layer Filling: Spoon about 1/4 to 1/3 cup of the cheesecake filling into each 8-ounce jar (or 3 tablespoons into each 6-ounce jar) on top of the crust, leaving room for toppings.
  7. Chill: The jars are at room temperature now. For chilled cheesecake, cover and refrigerate for at least 30 minutes and up to 3 days before adding toppings. Add toppings shortly before serving or up to 2 hours in advance to prevent seepage.
  8. Add Toppings and Serve: Spoon your choice of toppings and garnishes on top of the cheesecake filling and serve immediately.
  9. Storage: Cover and store any leftover cheesecake jars in the refrigerator for up to 5 days.

Notes

  • You can customize cheesecake filling flavors by adding fruit purees, extracts, or zest (see blog post suggestions).
  • Recommended toppings include fresh berries, chocolate shavings, caramel sauce, or nuts.
  • Ensure cream cheese and sour cream are at room temperature for smooth filling.
  • Be gentle when folding whipped cream to retain the mousse-like texture.
  • Chilling the jars improves firmness but is optional if serving immediately.
  • Use airtight lids or plastic wrap to cover jars when refrigerating.

Find it online: https://recipesbyliza.com/no-bake-cheesecake-jars-recipe/