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No bake cheesecake jars in glass mason jars on marble with fresh strawberries

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.
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Prep Time 20 minutes
Total Time 4 hours 20 minutes
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.