If you are a fan of desserts in jars, here is a super simple but satisfying No Bake Cheesecake in a Jar. Each jar has a golden, buttery graham cracker crust, creamy, no-bake cheesecake, and tart cherry topping. These are a must-make dessert for any occasion, but especially these warm summer months!
These no-bake mason jar cheesecakes are a great summer cookout dessert, poolside treat, and midnight treat.
What You'll Need
Get the full recipe and instructions at the bottom of this post.
- Graham Crackers
- Heavy Cream
- Cream Cheese
- Powdered Sugar
- Lemon Juice
How to make No Bake Cheesecake In a Jar
- Start by working on your graham cracker layer. Add the ingredients in a food processor and then pulse until it is mixed.
- Divide the graham cracker mixture into 6 mason jars. Press the crumbs down firmly into the bottom of the jars.
- Beat the heavy whipping cream until stiff peaks form. Set aside.
- Beat together the cream cheese, powdered sugar, vanilla extract, and lemon juice until smooth.
- Add the whipped cream to the cream cheese mixture and carefully fold in.
- Add the no bake cheesecake batter to the mason jars. Piping the filling in works really well.
Place all the cheesecakes in the fridge. Then work on the cherry topping. Cook down the cherries with the ingredients it calls for until it creates a thick cherry mixture. Cool in the fridge.
Right before serving top with the cherry mixture and enjoy.
No-Bake Cheesecake Variations
Here are a few ways you can change up the flavors of these mason jar cheesecakes.
- Use canned pie filling instead of making the homemade cherry filling.
- Swap the cherries with a different flavor of the fruit. Blueberries, raspberries, peaches, etc.
- Instead of graham crackers, you can use vanilla wafers, gingersnaps, or other types of cookies. Even an Oreo would be a tasty option.
- Add a little fruit extract to the cheesecake to give it flavor. Orange, strawberry, etc.
- Add a dollop of whipped cream on top and garnish with fresh berries or even a mint leaf.
You can freeze these no-bake cheesecakes in a jar. Just cover tightly and store in the freezer for up to 3 months. Thaw the cheesecakes in the refrigerator overnight, then serve and enjoy.
You can expect these cheesecakes to last up to a week in the refrigerator. After a while, it will begin to alter the flavor and not taste as fresh and vibrant as it did in the beginning. I always recommend using your best judgment.
Go right ahead. You will just need more jars, but you are more than welcome to use any size jar you have. Or you can even use parfait containers if you don't own mason jars.
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No Bake Cheesecake In a Jar
- 9 graham crackers 1 whole sleeve
- 2 teaspoons granulated sugar
- ⅛ teaspoon salt
- 4 tablespoons butter melted
- 1 cup heavy whipping cream
- 8 ounces cream cheese room temperature
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon fresh lemon juice
Cherry Pie Filling
- 4 cups tart cherries pitted
- 1 cup sugar
- ¼ cup cornstarch
- Add the graham crackers, sugar, and salt to a food processor. Pulse until the crackers are finely ground.
- Add the melted butter and pulse until the crumbs are completely coated with butter.
- Divide the crumbs evenly into 6 half pint sized mason jars.
- Press the graham cracker crumbs evenly into the bottom of the jars.
- Add the heavy cream to a large mixing bowl. Beat using a hand mixe ron medium until stiff peaks form. Set aside.
- Add the cream cheese to a separate large mixing bowl. Beat until smooth.
- Add the vanilla, sugar, lemon juice, and salt into the cream cheese. Continue mixing until completely combined.
- Fold half of the whipped cream into the cream cheese mixture.
- Once incorporated, fold in the remaining whipped cream.
- Add the cheesecake mixture into a piping back fitted with a round tip or just a coupler. Pipe the mixture evenly into the 6 mason jars.
Cherry Pie Filling
- Add the cherries to a saucepan and cover with a lid. Cook over medium heat until the cherries begin to break down and release their juice.
- In a small bowl, add the sugar and cornstarch. Stir until combined.
- Once the cherries break down, add the sugar and cornstarch mixture to the cherries. Stir to combine. Allow the cherries to return to a simmer and reduce the heat too low. Continue cooking until the sauce has thickened, approximately 2 minutes.
- Allow the cherry pie filling to cool completely before spooning over the cheesecake.
- Cover and refrigerate the jars until ready to serve or overnight.
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)