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.
Cheesecake in a Jar
Ingredients
- 9 whole graham crackers
- 3 tbsp melted unsalted butter
- 2 pkg (16 oz total) cream cheese
- 1 can sweetened condensed milk
- 6 tbsp lemon juice
- 1 tsp vanilla extract
- 1 pkg (10 oz) frozen raspberries
- ¼ cup sugar
- Fresh raspberries for garnish
Instructions
- In a food processor blend together the graham crackers and melted butter until finely ground. Set aside.
- Beat cream cheese until smooth and no lumps remain, 3 to 5 min. 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.
- Pour filling into 10 8-oz jars and place on a baking sheet to transfer to the refrigerator. Chill 20 to 30 min.
- In a small saucepan heat raspberries and sugar until just simmering.; remove from heat and let cool. Spoon over cheesecake layer. Top with a layer of cracker crumbs and return jars to the fridge. Serve chilled, topped with raspberries if desired.
Notes
Nutrition
Delicious Pie and Tart Recipes
- Almond and Cherry Crostata
- Pumpkin Cream Pie That is Silky and Perfectly Spiced
- No-Bake Cheesecake Dessert Tart
- Maple Caramel Pie with Hazelnuts
- Rustic Apple Tart Recipe with Almond Frangipane
- Ginger Razzleberry Pie Recipe
About Tara Teaspoon
I’ve been in the food publishing business for over 20 years, creating recipes & food-styling for magazines, books, television & advertising. Order my new cookbook & stick around for amazing things to eat.
Recipe Tara Bench & Hilary Merzbacher. Photographs William Brinson. Prop styling Penelope Bouklas. Originally published LHJ 3/14
Mary Bench says
What a great do-ahead dessert! Beautiful!
Brittany Smart says
Such a fun way to make cheesecake!
Ruby says
What a fun and unique dessert! I can't wait to make this for my sister who loves cheesecake!
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.