Easy No-Bake Strawberry Cheesecake Jars
A quick and easy no-bake dessert featuring creamy cheesecake layers and fresh strawberry topping served in individual jars, perfect for summer.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Total Time: 2 hours 22 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups (150g) finely crushed graham crackers
- 5 tablespoons (70g) unsalted butter, melted
- Pinch of salt (optional)
- 16 ounces (450g) cream cheese, softened
- 3/4 cup (90g) powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- 1 cup (240ml) heavy cream, cold
- 1 cup (150g) fresh strawberries, hulled and sliced
- 2 tablespoons (30ml) lemon juice
- 2 tablespoons (25g) sugar
Instructions
- Prepare the crust: In a medium bowl, combine crushed graham crackers, melted butter, and a pinch of salt. Mix until crumbs are evenly coated and resemble wet sand, about 3 minutes.
- Assemble the crust layer: Spoon about 2 tablespoons of the crumb mixture into the bottom of each jar (serving 6 jars). Press down gently to compact. Set aside.
- Make the cheesecake filling: Beat softened cream cheese with powdered sugar and vanilla extract until smooth and creamy, about 4-5 minutes using an electric mixer on medium speed.
- Whip the cream: In a separate chilled bowl, whip heavy cream until stiff peaks form, about 3-4 minutes. Avoid overwhipping.
- Fold whipped cream into cream cheese mixture gently using a spatula to keep it light and airy, about 2 minutes.
- Prepare the strawberry topping: In a small saucepan, combine sliced strawberries, lemon juice, and sugar. Cook over medium heat for 5-7 minutes until strawberries soften and release juices. Let cool.
- Layer the jars: Spoon or pipe a layer of cheesecake filling over the crust in each jar, add a spoonful of cooled strawberry topping, then repeat layers as space allows (usually two layers).
- Chill: Refrigerate jars for at least 2 hours or overnight to let flavors meld and filling set.
- Serve: Garnish with fresh strawberry slices or a mint leaf just before serving.
Notes
Use softened cream cheese to avoid lumps. Do not overwhip the cream to prevent grainy texture. Crush graham crackers to a mix of fine crumbs and small bits for best texture. Chill filling if too loose before folding in whipped cream. Cook strawberry topping on gentle simmer to avoid syrupy texture. For gluten-free, use almond flour or gluten-free crackers. For dairy-free or vegan, substitute cream cheese and heavy cream with plant-based alternatives.
Nutrition
- Serving Size: 1 jar
- Calories: 325
- Sugar: 18
- Sodium: 180
- Fat: 22
- Saturated Fat: 13
- Carbohydrates: 26
- Fiber: 1
- Protein: 5
Keywords: no-bake cheesecake, strawberry cheesecake, summer dessert, easy dessert, cheesecake jars, no oven dessert