Easy cheesecake in a jar is probably the best summer dessert. This no-bake recipe is great for BBQs, summer gatherings, or just a great weeknight treat.
Summer means fireworks, family, friends, days off, and delicious food, and no-bake cheesecake! I love cheesecake with summer berries oh, so much. My cheesecake tart is a top ten for sure. And no-bake cheesecake does something to me. I dream about it sometimes.
Cheesecake in a jar
Individual cheesecake in a jar makes for a great little summer picnic or BBQ dessert, especially for crowds with kids.
I like my little 8-oz glass weck jars, but you can even make these in disposable cocktail cups. They are so cute, like little upside-down cheesecakes with the crust on top!
Classic cheesecake flavors
They still have the same classic flavor and ingredients like graham cracker crust and berries. I add plenty of lemon juice to my cream cheese mixture to make it tangy and sweet. It's so simple to create that the kids can get involved mixing, and layering in individual portions.
Graham Cracker Crust layer:
I crushed my own graham crackers in the food processor. You could use a rolling pin as well, or even get the fantastic, already-crushed crumbs at the store. They are kind of genius. I love the crust on top. I have to have crust with every bite of my cheesecake, I just do. So this assures I get my grahams in every mouthful. Mmm.
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📖 Full Recipe
Cheesecake in a Jar
Ingredients
- 9 whole graham crackers
- 3 tablespoons melted butter
- 2 packages (16 ounces total) cream cheese (softened)
- 1 can (14 ounces) sweetened condensed milk
- 6 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 12 ounces (1 package) frozen raspberries (or fresh)
- ⅓ cup granulated sugar
- Fresh berries for garnish (Including blueberries, raspberries, blackberries, and strawberries)
Instructions
- In a food processor blend the graham crackers to fine crumbs. Add the melted butter and blend to combine; set aside.
- In the bowl of a mixer, or with a hand mixer, beat cream cheese until smooth and no lumps remain, about 3 minutes. Add sweetened condensed milk, lemon juice, and vanilla and beat until mixture is smooth, scraping the sides and bottom of the bowl as you mix.
- Spoon filling into 12 8-ounce jars and place on a baking sheet to transfer to the refrigerator. Chill 20 to 30 minutes to solidify the base.
- For Fruit Filling*: In a small saucepan heat raspberries and sugar until just simmering; remove from heat and let cool. (To cool the mixture quickly you can place the pan over a bowl of ice and water, a waterbath, and stir to cool.)
- Spoon the cooled raspberry mixture* over cheesecake layer. Top with a layer of graham cracker crumbs and garnish with fresh berries. Serve immediately or cover and refrigerate up to 6 hours.
Notes
- If using 8-ounce mason jars or 9-ounce crystal plastic cups: use about ⅓ cup cheesecake filling in each for 12 servings.
- If using 4-ounce mason jars, use ¼ cup cheesecake filling to make 16 servings.
Nutrition Per Serving
Recipes for Pies and Tarts
Tara Teaspoon
I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!
Recipe Tara Bench & Hilary Merzbacher. Photographs William Brinson. Prop styling Penelope Bouklas. Originally published LHJ 3/14
Chopra says
Can this be made ahead of time? Will this dessert be okay outdoors for the bbq party in summer?
Tara Teaspoon says
Yes! It would be fine kept in the refrigerator up to 1 day ahead of time. I think it would be fine out of the refrigerator for up to an hour but no more than that as it's a chilled dessert.
Tara
Jenseena Cook says
This is SO delicious!!! It is easy to do and an instant hit.
Anna says
Are these good to freeze? How long if so?
Tara says
Hi Anna, I haven't frozen them. As with any no-bake cheesecake mixture, it can certainly be frozen, but you will run the risk of having the cheesecake layer be a bit grainy once it thaws. My suggestion would be to make each component ahead (the crumb crust, filling and berry layer) and keeping them separately in the fridge for up to 3 days before assembling. That will streamline your planning. Hope that helps.
Ruby says
What a fun and unique dessert! I can't wait to make this for my sister who loves cheesecake!
Brittany Smart says
Such a fun way to make cheesecake!
Mary Bench says
What a great do-ahead dessert! Beautiful!