Easy No-Bake Cheesecake in a Jar

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

Tara Teaspoon

These individual cake parfaits are perfect to serve at a buffet.

5 from 2 votes

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Prep Time 30 mins

Total Time 1 hr

Course Dessert

Cuisine American

Servings 10 servings

Calories 220 kcal

Ingredients

  

1x2x3x

• 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

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!

Nutrition

Calories: 220kcalCarbohydrates: 20gProtein: 3gFat: 14gSaturated Fat: 7gCholesterol: 40mgSodium: 175mgPotassium: 117mgFiber: 2gSugar: 10gVitamin A: 495IUVitamin C: 11.6mgCalcium: 47mgIron: 0.8mg

Want to watch videos to show you how to cook?Check out our Youtube and try this recipe and more.

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Recipe by Tara Teaspoon

I’ve been in the food publishing business for over 20 years, creating recipes and food styling for magazines, books, television and advertising. Find out more about me!

Recipe Tara Bench & Hilary Merzbacher
Photographs William Brinson
Prop styling Penelope Bouklas
Originally published in LHJ March 2014