Cheesecake in a Jar is a creamy no-bake dessert with endless topping options. Easy to make, customize, and serve!
Author note
These Cheesecake Jars Stole the Show!
I’m all about a good cheesecake! As a chocolate lover, chocolate cheesecake will always be my number one, but these vanilla cheesecake bars might just have changed my mind!
I crave cheesecake all the time, but sometimes I’m not in the mood for the hassle of a water bath or baking. That’s when no-bake cheesecake comes in! I’m totally obsessed with how light, creamy, and sweet they are. And don’t even get me started on the toppings—endless possibilities!
No-bake cheesecakes are also perfect for hosting a girls’ night or a get-together. A few weeks ago, I hosted a little baby sprinkle for one of my sisters, and we did a mini cheesecake bar! Everyone got their own cheesecake in a jar and could top it however they liked. It was such a hit!
Ingredients
| Ingredient | Helpful Tip |
|---|---|
| Unsalted Butter | Melt completely, then let it cool slightly so the crust does not become greasy. |
| Graham Crackers | Blend into fine crumbs. Nine full sheets should yield about 1 cup. |
| Sugar | Sweetens both the crust and filling. Brown sugar can be used in the crust if preferred. |
| Cream Cheese | Use full-fat, brick-style cream cheese and soften it completely to prevent lumps. |
| Greek Yogurt or Sour Cream | Use full-fat for the richest flavor and creamiest texture. |
| Vanilla | Vanilla bean paste gives the best flavor, but vanilla extract also works well. |
| Heavy Cream | Keep it cold and whip to stiff peaks before gently folding it into the filling. |
| Toppings | Try fresh berries, berry sauce, lemon curd, chocolate ganache, fudge sauce, or caramel, sprinkles, or chopped nuts. |
How To Make Cheesecake In A Jar
- Crust: Combine cracker crumbs, butter, sugar, and salt. Divide among the jars.
- Prepare the filling: Beat cream cheese, sugar, yogurt, salt, and vanilla until smooth.
- Whipped cream: Whip the heavy cream to stiff peaks, then gently fold into the filling.
- Fill and chill: Divide the filling among the jars and refrigerate until set.
- Add toppings: Top as desired just before serving.
chelsea’s recipe tips
How I Like To Serve Cheesecake In A Jar
These cheesecakes in a jar are the perfect dessert for serving guests or hosting an event. I love making them for bridal or baby showers or girls’ nights. Everyone always loves them — not only are they delicious, but they’re also so cute and fancy.
You can arrange the jars (without toppings) on a table and serve all kinds of toppings on the side so guests can add whatever they’d like. This makes for such a fun party dessert.
I like these mini jars best!
Cheesecake In A Jar Recipe Tips
- Press Lightly: Don’t press the crust too firmly into the jars. A light press keeps the crust from being too dense.
- Fold Gently: When folding whipped cream into the cream cheese mix, do it gently to keep the filling light and fluffy.
- Fridge: If you’re not serving immediately, refrigerate the jars (with the lid on) to help the cheesecake set and maintain its texture.
Storage
- Make Ahead: Prepare the filling in jars up to 2 days before serving. Add toppings just before serving.
- Fridge: Chill jars (covered but without toppings) for at least 30 minutes or up to 2 days. Add toppings when ready to serve.
- Freeze: Not recommended; dairy can break when frozen and thawed.
- Store Leftovers: Cover and store in the fridge for 3-5 days. Texture may change depending on the toppings added.
More No-Bake Dessert Recipes:
Cheesecake in a Jar
Video
Equipment
- 10 Wide-mouth Mason Jar 6-ounce
- Hand mixer or stand mixer
Ingredients
- 3 tablespoons unsalted butter melted
- 9 full graham cracker sheets
- 1 tablespoon sugar
- 1/16 teaspoon salt
- 1 (8-ounce) package cream cheese full-fat, room temperature
- 1/3 cup sugar
- 2 tablespoons Greek yogurt or sour cream
- 1/16 teaspoon salt
- 1 teaspoon vanilla bean paste or 1-1/2 teaspoon vanilla extract
- 1 cup heavy cream whipped
- Toppings as desired see note 1
Instructions
- Melt butter in the microwave and set aside to slightly cool. Coarsely break up graham crackers into a blender, then blend until they become fine crumbs. You should get about 1 cup crumbs. Combine melted butter, graham cracker crumbs, sugar, and a tiny pinch of salt. Stir until the mixture is evenly coated and resembles moist sand. Divide the crust mixture evenly among 10 mason jars. Use the cap of a milk bottle to gently press down the crust. It shouldn’t be firm!
- Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the softened cream cheese, sugar, Greek yogurt (or sour cream), salt, and vanilla together on medium-high speed until completely creamy and lump-free. If making a berry cheesecake jar, add 1/4 teaspoon lemon zest and 1-1/2 teaspoons lemon juice.
- In a separate bowl, using a hand mixer or stand mixer fitted with a whisk attachment, whip cold heavy cream into stiff peaks on medium-high speed. This takes about 2–4 minutes.
- Using a rubber spatula, gently fold the whipped cream into the cheesecake mixture until combined. Be careful not to deflate the mixture. Divide the cheesecake filling evenly among the jars, leaving space at the top for toppings. Transferring the cheesecake filling to a piping bag and cutting off about an inch makes it easier to pipe the filling into the jars.
- You can top cheesecakes and eat now or cover with the lid and chill for an hour in the fridge. Do not add toppings until ready to eat these cheesecakes!
- Spoon your chosen toppings and garnishes on top of the cheesecake filling. Enjoy immediately!
Recipe Notes
- Fresh berries or berry sauces—good, ripe berries are the best! Make or buy your own berry sauces like a strawberry topping, blueberry syrup, or lemon curd.
- Chocolate ganache, fudge sauce, or caramel sauce; use store-bought or make your own.
- Garnishes—think sprinkles, chopped candied nuts, fresh mint, shredded coconut, etc.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Where did you obtain your 6oz jars?
Here are the jars I use!
So easy! And so delicious! Wonderful to make in the summer when I do not like to turn on the stove Thank you!
So happy to hear you enjoyed these no bake recipes! Thanks Eileen 🙂
Wow!! I just bookmarked this because I most definitely want to try all of them 😉
I hope you love them! 🙂
Those no bake bars are definitely on my to-make list! They look so good and I love peanut butter and chocolate!
Thank you Liz! 🙂