No Bake Cheesecake in a Jar
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Dessert in a jar? Yes! No slicing, no sharing, and most importantly: no baking! No Bake Cheesecake in a Jar has a golden buttery graham cracker crust, no-bake cheesecake, and strawberry topping with pistachios. This is an easy and perfect summer dessert!
Table of Contents
Why You’ll Love This Recipe
- Make-ahead friendly. Make this dessert a few days in advance.
- Individual or group friendly. Serve this dessert in different jars or on a big plate for self-serve dessert.
- Gram cracker crust is very delicious part of this dessert.
- Cheesecake is creamy and perfect for summer days. Check also Blueberry No Bake Cheesecake or Lemon Cheesecake Macarons.
- Strawberry topping could be changed to any berries or fruits.
Ingredients You need
- Crackers: Graham Crackers are finely ground. Use gluten free crackers for gluten free option.
- Butter: Unsalted butter melted.
- Cream Cheese: Use your favorite brand. You can also use low-fat cream cheese.
- Cream: Heavy whipping cream. Do not substitute with milk or half and half.
- Sugar: Powdered sugar and white granulated sugar.
- Berries: Fresh strawberries.
- Cornstarch: Important ingredient. Do not substitute or skip it.
- Nuts: Chopped Pistachios or other nuts.
How to Make This Recipe
Make the graham cracker crust. Crush crackers with a rolling pin or pulse in a food processor until they are finely ground. Add the melted butter and mix well. Using an ice cream scoop or spoon, divide the crumbs into jars. Press the graham cracker crumbs with a spoon or spatula into the bottom of the jars. Put filled jars into the fridge to cool. Meanwhile, prepare cheesecake filling.
In the mixing bowl, beat heavy cream until stiff peaks form. Set aside. Add cream cheese to a separate mixing bowl. Beat until smooth. Add sifted powdered sugar and beat again. Fold gently half of the whipped cream into the cream cheese mixture. Once incorporated, fold in the remaining whipped cream. Fill jars with cheesecake, leaving space for the strawberry filling.
Tip from Marina: Add cheesecake mixture into a pastry bag fitted with a round tip and fill jars.
Add the strawberries to a saucepan and cook over medium heat until the strawberries begin to break down and release their juice. In the small bowl, add the sugar and cornstarch. Stir until combined. Add the sugar and cornstarch mixture to the strawberries. Stir to combine. Reduce heat to low and cook until the sauce starts to thicken, approximately 1-2 minutes. Allow the strawberry filling to cool completely before spooning it over the cheesecake. Top with chopped pistachios. These no-bake cheesecakes are best served cold.
Recipe FAQs
Store in the refrigerator for 1-2 days. This dessert is perfect for making ahead and topping with fresh fruits before serving.
Yes, you can use diffrent berries and nuts for decor.
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Recipe
No Bake Cheesecake in a Jar
Equipment
- 1 stand mixer or electric hand mixer
Ingredients
Crust
- 12 honey graham crackers finaly ground
- 4 Tbsp unsalted butter melted
Cheesecake
- 8 ounces cream cheese room temperature
- 1 cup heavy whipping cream
- ⅓ cup powdered sugar sifted
Strawberry filling
- 2 cups fresh cut starwberries
- 3 Tbsp granulated sugar
- 1 Tbsp corn starch
- 3 Tbsp chopped pistachios
Instructions
How to Make Crust
- Crush crackers with a rolling pan or pulse in the food processor until they are finely ground.
- Add the melted butter and mix well.
- Using an ice cream scoop or spoon divide the crumbs into jars. Press the graham cracker crumbs with a spoon or spatula into the bottom of the jars.
- Put filled jars into the fridge to cool.
How to Make Cheesecake
- In the mixing bowl beat heavy cream until stiff peaks form. Set aside.
- Add cream cheese to a separate mixing bowl. Beat until smooth.
- Add sifted powdered sugar and beat again.
- Fold gently half of the whipped cream into the cream cheese mixture. Once incorporated, fold in the remaining whipped cream.
- Fill jars with cheesecake, leaving space for strawberry filling.
- Put filled jars into the fridge to cool.
How to Make Stawberry filling
- Add cut strawberries to a saucepan and cook over medium heat until strawberries begin to break down and release their juice.
- In the small bowl, add the sugar and cornstarch. Stir until combined.
- Add the sugar and cornstarch mixture to the strawberries. Stir to combine. Reduce heat to low and cook until the sauce starts to thicken, approximately 1-2 minutes.
- Allow the strawberry filling to cool completely before spooning it over cheesecake.
- Top cheesecake with chopped pistachios.
- These no-bake cheesecakes are best served cold.