Cheesecake in a Jar (No-Bake)

Mini cheesecakes in various sizes of jars.

4.74 from 15 votes

Cheesecake in a Jar (No-Bake)

This no-bake Cheesecake in a Jar recipe is the easiest summer dessert you'll make all season. Each jar is layered with cheesecake filling, raspberry sauce, graham cracker crust, and fresh berries. They're easy to customize and perfect for BBQs, parties, and make-ahead entertaining.

Prep Time30

Total Time1

Course: Dessert

Cuisine: American

Keyword: cheesecake in a jar

Servings: servings (Makes 4 cups cheesecake base)

Calories: 353kcal

Author: Tara Teaspoon

Ingredients

9 whole graham crackers to yield 1⅓ to 1½ cups of graham cracker crumbs
3 tablespoons melted butter
2 8-ounce packages cream cheese 16 ounces total, softened
1 14-ounce can sweetened condensed milk
6 tablespoons lemon juice
1 teaspoon vanilla extract
1 12-ounce package frozen raspberries or fresh
⅓ cup granulated sugar
Fresh berries for garnish, including blueberries, raspberries, blackberries, and strawberries

Instructions

Make Cheesecake Filling

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 jars (8-ounces each) and place on a baking sheet to transfer to the refrigerator. Chill 20 to 30 minutes to solidify the base.

Make Fruit Filling* and Assemble

In a small saucepan heat raspberries and sugar until just simmering; remove from heat and let cool.
Tip: To cool the mixture quickly you can place the pan over a bowl of ice and water (a water bath), 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

* Fruit filling: You can use any type of fruit filling instead of making the raspberry filling. Use store bought or homemade cherry filling, jam, lemon curd, caramel, or other favorite cheesecake toppings.

Different jars and cups: I like my little 8-oz glass weck jars, but you can make these in mini mason jars, ramekins, or disposable cocktail cups.

8-ounce or 9-ounce containers: use about ⅓ cup cheesecake filling in each for 12 servings.
4-ounce containers: use ¼ cup cheesecake filling to make 16 servings.

Nutrition