No-Bake Strawberry Cheesecake Jars
No-Bake Strawberry Cheesecake Jars are a fresh and delightful treat that’s perfect for warm days or any time you want a sweet dessert without turning on the oven. Imagine creamy…
By Ava
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Reading time: 6 min
Tip: save now, make later.
No-Bake Strawberry Cheesecake Jars are a fresh and delightful treat that’s perfect for warm days or any time you want a sweet dessert without turning on the oven. Imagine creamy cheesecake filling layered with juicy, bright strawberries and a crunchy graham cracker crust, all packed nicely into little jars. It’s a beautiful mix of smooth, fruity, and crumbly textures in every bite.
I love making these jars because they’re quick to put together and great for sharing. Plus, using jars makes them easy to transport if you’re headed to a picnic or a potluck. One thing I always do is let the jars chill well in the fridge so the cheesecake filling gets nice and firm—that way it’s extra satisfying to spoon out and the flavors really come together.
Serving these little jars is fun too! Sometimes I add a little fresh mint on top or a drizzle of strawberry sauce for an extra touch. They feel like a special dessert but are surprisingly simple to make. Whenever I bring these out, everyone gets excited, and I can’t help but smile watching them enjoy something so tasty and pretty all at once.
Key Ingredients & Substitutions
Graham Cracker Crumbs: These create the crunchy base. If you don’t have graham crackers, digestive biscuits or crushed vanilla wafers work well too. Just make sure to toast them slightly for extra flavor.
Cream Cheese: This is the heart of the cheesecake filling. Use full-fat cream cheese for the best creamy texture. For a lighter version, you could try a mix of cream cheese and Greek yogurt, but it won’t be quite as rich.
Heavy Whipping Cream: Whipping cream adds fluffiness to the filling. If you can’t find it, whipping a blend of milk and butter can work, but cream is best for that smooth, airy feel.
Strawberries: Fresh strawberries are ideal for that bright, juicy flavor. If strawberries aren’t in season, frozen berries that are thawed can be used, but drain excess juice first to avoid soggy layers.
Sweeteners: Powdered sugar sweetens the filling smoothly. You can swap it for honey or maple syrup but add sparingly since it’s a liquid form.
How Do You Get a Smooth and Fluffy No-Bake Cheesecake Filling?
The key is combining cream cheese and whipped cream gently but thoroughly. Here’s how I like to do it:
- First, beat the softened cream cheese by itself until perfectly smooth to avoid lumps.
- Add powdered sugar and vanilla, mixing well but don’t overbeat once combined—it can get grainy.
- Whip the heavy cream separately until stiff peaks form. This step is crucial for fluffiness.
- Fold the whipped cream gently into the cream cheese mixture with a spatula, using slow strokes to keep air in the mix.
- This keeps the filling light but stable enough to hold layers in the jar without sinking or separating.
Equipment You’ll Need
- Mixing bowls – use at least two: one for the crust and one for the cheesecake filling. It keeps ingredients separate and the process smooth.
- Electric mixer or hand whisk – makes beating the cream cheese and whipping the cream faster and lump-free.
- Measuring cups and spoons – important for getting the right balance of sweetness and texture.
- Spoons or spatulas – for folding the whipped cream gently into the cream cheese filling without deflating it.
- Small jars or glasses – perfect for assembling individual cheesecake servings and make the dessert look pretty and portable.
Flavor Variations & Add-Ins
- Swap strawberries for fresh blueberries or raspberries for a different berry flavor and color contrast.
- Add a layer of lemon curd or a few drops of lemon zest to the cheesecake filling for a bright, tangy touch.
- Mix crushed nuts like almonds or pecans into the graham cracker crust for extra crunch and nuttiness.
- Stir in mini chocolate chips or a swirl of melted chocolate into the cheesecake layer for a chocolatey surprise.
No-Bake Strawberry Cheesecake Jars
Ingredients You’ll Need:
For The Crust:
- 2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
For The Cheesecake Filling:
- 16 ounces (450g) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
For The Strawberry Layer:
- 2 cups fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar (optional, for macerating strawberries)
For Garnish:
- Extra strawberries
- Crushed graham crackers
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, plus at least 4 hours of chilling time in the fridge (overnight chilling is best) to let the layers set and flavors blend beautifully.
Step-by-Step Instructions:
1. Prepare the Crust:
In a medium bowl, mix the graham cracker crumbs with the melted butter until the mixture looks like wet sand. This will be your crunchy base.
2. Macerate the Strawberries (Optional):
Toss the sliced strawberries with the granulated sugar and let them sit for 10-15 minutes. This helps the strawberries release their natural juices and become sweeter.
3. Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract, mixing well to combine. In a separate chilled bowl, whip the heavy cream until stiff peaks form. Carefully fold the whipped cream into the cream cheese mixture, keeping it light and fluffy.
4. Assemble the Jars:
Place about 2 tablespoons of the graham cracker crust at the bottom of each jar and press lightly. Add a layer of the cheesecake filling on top of the crust, then add a layer of the macerated strawberries. Repeat with another layer of cheesecake filling, and finally sprinkle some crushed graham crackers on top.
5. Garnish and Chill:
Top each jar with a fresh halved strawberry and a sprinkle of crushed graham crackers for a lovely presentation. Cover the jars and refrigerate for at least 4 hours, or preferably overnight, so the cheesecake sets and the flavors meld.
6. Serve:
Serve the jars chilled with a small spoon and enjoy the creamy cheesecake combined with sweet strawberries and crunchy crust in every bite. Perfect for a simple yet elegant dessert!
Can I Use Frozen Strawberries Instead of Fresh?
Yes, you can! Just thaw them completely and drain any excess juice before layering to prevent sogginess in the jars.
How Long Can I Store These Cheesecake Jars?
Store them in airtight containers or with lids in the refrigerator for up to 3 days to keep them fresh and creamy.
Can I Make These Ahead of Time?
Absolutely! Preparing the jars a day in advance is perfect—it gives the cheesecake filling time to set and the flavors to meld beautifully.
What If I Don’t Have Graham Crackers?
No worries! You can substitute with crushed digestive biscuits, vanilla wafers, or even shortbread cookies for the crust.