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No Bake Cheesecake Jars Recipe

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3.8 from 5 reviews

This no-bake cheesecake jars recipe offers an easy and delicious way to enjoy creamy cheesecake without turning on the oven. Featuring a buttery graham cracker crust and a luscious cream cheese filling folded with whipped cream, these individual servings are perfect for parties or quick desserts. With customizable toppings and a simple preparation process, they make a delightful treat that can be chilled and stored for several days.

Ingredients

Crust

  • 2 Tablespoons (28g) unsalted butter, melted
  • 1 cup (100g) graham cracker crumbs (about 8 graham crackers)

Filling

  • 1 cup (240ml) heavy cream or heavy whipping cream, cold
  • 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
  • 1/3 cup (65g) granulated sugar
  • 2 Tablespoons (30g) sour cream, at room temperature
  • 1 teaspoon lemon juice
  • 1/2 teaspoon pure vanilla extract

Toppings & Garnishes

  • Varies by preference (fresh fruit, fruit preserves, chocolate shavings, nuts, or whipped cream recommended)

Instructions

  1. Prepare jars: Line up your jars for serving. This recipe yields about 6 jars of 8 ounces each or 10 jars of 6 ounces each.
  2. Make the crust: Melt the butter gently in the microwave or on the stovetop. Stir in the graham cracker crumbs until the mixture resembles wet sand. Spoon about 2 tablespoons of crust mixture into each 8-ounce jar, or about 1.5 tablespoons into each 6-ounce jar. Use any leftover crust to fill jars further or discard. Set the jars aside.
  3. Whip the cream: Using a hand or stand mixer fitted with a whisk attachment, whip the cold heavy cream on medium-high speed until stiff peaks form, approximately 3 to 4 minutes. Set aside.
  4. Make the cheesecake filling: In a separate bowl, beat the softened cream cheese, sugar, sour cream, lemon juice, and vanilla extract together using a hand or stand mixer with a whisk or paddle attachment on medium-high speed. Beat until smooth and free of lumps.
  5. Fold whipped cream into filling: Gently fold the whipped cream into the cream cheese mixture using a silicone spatula or mixer on low speed. Fold carefully to retain airiness.
  6. Assemble jars: Spoon a generous layer of filling on top of the crust in each jar. Use around 1/4 to 1/3 cup filling for the 8-ounce jars or about 3 tablespoons for the 6-ounce jars. Leave space for topping.
  7. Chill (optional): The jars can be served at room temperature, but chilling for at least 30 minutes up to 3 days helps the cheesecake set better. Cover jars if chilling for more than 30 minutes.
  8. Add toppings and serve: Just before serving—or up to 2 hours ahead—add your chosen toppings and garnishes on top of the filling.
  9. Store leftovers: Cover and refrigerate any leftover cheesecake jars for up to 5 days.

Notes

  • Use full-fat cream cheese for the creamiest texture.
  • Ensure the heavy cream is cold before whipping for best results.
  • Do not add topping too far in advance to prevent it from seeping into the cheesecake layers.
  • Customize toppings with fresh berries, fruit preserves, nuts, or chocolate shavings according to taste.
  • If you want a firmer crust, press the crust mixture firmly into the jars before adding the filling.

Find it online: https://recipefeastful.com/no-bake-cheesecake-jars-recipe/