Description
Craving creamy, dreamy dessert without turning on the oven? These no-bake cheesecake jars are rich, tangy, and ridiculously easy—perfect for sweltering days, last-minute gatherings, or spontaneous sweet tooth strikes. Built in layers, bursting with flavor, and made for make-ahead magic, they’ll steal your heart and your fridge space.
Ingredients
Crust:
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1 cup graham cracker crumbs
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2 tbsp melted unsalted butter
Filling:
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8 oz full-fat cream cheese, softened
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1 cup cold heavy cream
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⅓ cup granulated sugar
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2 tbsp sour cream (or Greek yogurt)
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1 tsp lemon juice
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½ tsp vanilla extract
Optional toppings:
Fresh berries, chocolate shavings, caramel drizzle, crushed cookies, sprinkles
Instructions
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Make the Crust
Mix crumbs and melted butter until it resembles damp sand. Press 2–3 tbsp into each jar base. Chill 15 mins for crunch insurance. -
Whip It Good
In a cold bowl, beat heavy cream to stiff peaks. In another bowl, beat cream cheese, sugar, sour cream, lemon juice, and vanilla until smooth. Fold in whipped cream gently until just combined. -
Assemble the Jars
Spoon or pipe cheesecake mixture over crusts. Tap jars lightly to settle. Smooth tops. Chill at least 2 hours (4 is ideal!). -
Top & Serve
Add toppings just before serving. Store jars covered in fridge for up to 3 days.
Notes
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Use coconut cream + vegan cream cheese for dairy-free delight
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Try crushed gingersnaps or Oreos for a fun crust twist
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Add 1 tbsp lemon zest for a citrusy zing
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Freeze jars (no fruit) for up to 1 month—thaw overnight
- Prep Time: 20 mins
Nutrition
- Calories: 320 cal Per Serving
- Sugar: 14g
- Fat: 24g
- Carbohydrates: 22g
- Protein: 4g