No Bake Cheesecake Jars

Silky, creamy cheesecake filling layered over a buttery graham cracker crust in individual jars with zero oven time. ♡

The filling sets firm and sliceable from just cream cheese, powdered sugar, and whipped cream working together. No eggs, no water bath, no cracked tops. Individual jars mean everyone gets their own perfect portion and they travel brilliantly for parties.

Make a batch tonight and they’ll be ready to serve tomorrow. Let’s make it together.

Ingredients

No Bake Cheesecake Jars

• 16 oz cream cheese (2 blocks), softened
• 1 cup powdered sugar, sifted
• 1 tsp vanilla extract
• 1 cup heavy whipping cream, cold
• 1 tbsp fresh lemon juice
• 1.5 cups graham cracker crumbs (about 12 crackers)
• 4 tbsp unsalted butter, melted
• 2 tbsp granulated sugar

Optional add-ins:

Why This No Bake Cheesecake Jars Works

The magic is in the ratios. Just enough sweetness, the right amount of richness, and a texture that hits every note. No fussy techniques or hard-to-find ingredients needed.

• Fresh strawberries or blueberries on top
• Cherry pie filling
• Lemon curd for a tart version
• Crushed Oreos instead of graham crackers
• Caramel or chocolate sauce drizzle

How to Make No Bake Cheesecake Jars

1. Mix. Combine graham cracker crumbs, melted butter, and granulated sugar in a bowl. Stir until the crumbs look like wet sand and hold together when pressed. (The mixture should clump slightly when you squeeze it.)
2. Press. Spoon about 3 tablespoons of the crumb mixture into the bottom of each jar. Press down firmly with the back of a spoon or the bottom of a shot glass to form a compact crust layer. Set jars aside.
3. Whip. Beat cold heavy cream in a chilled bowl with an electric mixer on medium-high speed for 2 to 3 minutes until stiff peaks form. Set aside in the fridge while you make the filling.
4. Beat. In a large bowl, beat softened cream cheese on medium speed until completely smooth, about 2 minutes. Add sifted powdered sugar, vanilla extract, and lemon juice. Beat for another 2 minutes until light and fluffy.
5. Fold. Gently fold the whipped cream into the cream cheese mixture in two additions using a rubber spatula. Use slow, sweeping strokes to keep the filling airy and light. Do not stir or the filling will deflate.
6. Chill. Spoon or pipe the filling into each jar over the crust. Smooth the tops, cover with lids or plastic wrap, and refrigerate for at least 4 hours or overnight until fully set. Add toppings just before serving.

Tips for the Best No Bake Cheesecake Jars

• Fully soften the cream cheese. Leaving it at room temperature for 45 minutes to an hour is the difference between a silky filling and a lumpy one.
• Use cold heavy cream. The fat in the cream whips better when cold. Warm cream will not reach stiff peaks properly.
• Sift the powdered sugar. Unsifted powdered sugar can leave tiny lumps in the filling that won’t beat out smoothly.
• Chill your mixing bowl before whipping cream. Pop the bowl and beaters in the freezer for 10 minutes before whipping for faster, stiffer peaks.
• Fold gently. This is the most important step. Aggressive stirring will deflate the whipped cream and you’ll lose the light, mousse-like texture.
• Add toppings at serving time. Fresh fruit on top will release juice and make the surface wet if added too far in advance.

Fun Variations to Try

• Strawberry Cheesecake Jars: Toss sliced strawberries with 1 tablespoon of sugar and let them macerate for 20 minutes, then spoon the sweet juicy mixture on top.
• Chocolate Cheesecake Jars: Use crushed Oreos for the crust and fold 3 tablespoons of cocoa powder into the cream cheese filling before adding the whipped cream.
• Lemon Cheesecake Jars: Add 1 tablespoon of lemon zest to the filling and swap fresh lemon curd for the fruit topping.
• Pumpkin Cheesecake Jars: Blend 1/2 cup of pumpkin puree and a pinch of pumpkin spice into the cream cheese mixture for a fall version.
• Blueberry Lavender: Warm fresh blueberries with a little sugar and a drop of lavender extract to make a simple compote topping.
• Caramel Apple: Dice an apple finely, toss with cinnamon and sugar, and layer it over the crust before adding the filling.

No Bake Cheesecake Jars

Individual no-bake cheesecake jars with a buttery graham cracker crust and silky cream cheese filling that sets firm in the fridge with just five ingredients.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Total Time 4 hours hrs 20 minutes mins

Servings: 6 servings

Course: Dessert

Cuisine: American

Calories: 490

Ingredients Method Notes

Ingredients

  

• 16 oz cream cheese 2 blocks, fully softened
• 1 cup powdered sugar sifted
• 1 tsp vanilla extract
• 1 cup heavy whipping cream cold
• 1 tbsp fresh lemon juice
• 1.5 cups graham cracker crumbs about 12 crackers
• 4 tbsp unsalted butter melted
• 2 tbsp granulated sugar

Method

 

1. Mix graham cracker crumbs, melted butter, and granulated sugar until the mixture resembles wet sand and holds together when pressed.
2. Press about 3 tablespoons of crumb mixture firmly into the bottom of each jar using the back of a spoon.
3. Beat cold heavy cream in a chilled bowl to stiff peaks, about 2 to 3 minutes. Refrigerate while making the filling.
4. Beat softened cream cheese until smooth, about 2 minutes. Add sifted powdered sugar, vanilla, and lemon juice and beat until light and fluffy.
5. Fold whipped cream into cream cheese mixture in two additions using a rubber spatula with slow sweeping strokes. Do not stir aggressively.
6. Spoon filling into jars over the crust. Cover and refrigerate for at least 4 hours or overnight. Add toppings just before serving.

Notes

Fully soften cream cheese to room temperature before beating to prevent lumps. Use cold heavy cream for the best whipped cream texture. Fold the whipped cream gently with a spatula to keep the filling light and airy. Refrigerate for at least 4 hours before serving.

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