Individual No Bake Cheesecake Jars will become your go-to summer dessert! This super easy no-bake dessert recipe takes less than 15 minutes to throw together and you only need 6 pantry staple ingredients. Perfect for 2 or 4 when you have company, top them off with your favorite fruit, nuts, or chocolate.
Cool and tangy cheesecake is one of the best desserts to serve in the summer when it’s getting hot! My reader’s favorite Cheesecake Cupcakes are perfect for a crowd, and my Triple Chocolate Mini Cheesecakes is a chocolate spin on the original that chocolate fans will absolutely love!
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No Bake Cheesecakes Jars
Cheesecake can be an intimidating dessert. These no-bake mini Cheesecakes take all of the worries out of a traditional cheesecake. They are in fact pretty hard to mess up.
No-bake desserts are the best especially during the summer when turning on the oven is not an option but you are still craving something sweet. This easy no-bake dessert requires just 15 minutes of prep time and only 6 ingredients. That’s my kind of dessert! You can even make them a few days ahead of time, which is perfect on a busy day when you have guests coming over!
These Cheesecake Jars can be made for 2 if your using larger glasses or you can make 4 servings with smaller glasses. Why not try layering your cheesecake with fruit and the graham cracker crust throughout to make a layered cheesecake? It looks so pretty in the glass!
The filling uses simple ingredients I already had in my pantry, just cream cheese, heavy cream, sugar, and vanilla. I kept the crust simple as well and used pre-crumbled graham cracker crumbs, sugar, and melted butter. You can easily crumble graham crackers yourself by using a food processor, or sticking them in a ziplock bag and rolling with a rolling pin. Once they’re assembled, I like to top the vanilla cheesecakes with some whipped cream and fresh berries before serving, but you could also add your favorite fruit, chocolate, nuts, or even honeycomb! See the list below for a few extra ideas!
ingredients for cheesecake jars
- Graham Crackers: I crushed up graham crackers and added them to the bottom of the glass along with melted butter and sugar to create the cheesecake crust. You could substitute a different cookie if you want to. Oreos and Nutter Butters would be delicious!
- Cream: I whisked heavy cream until it formed soft peaks. This helps the cheesecake texture to be light and airy.
- Cream Cheese: An essential ingredient for cheesecakes, cream cheese is rich, creamy, and tangy!
- Vanilla: This is where the vanilla flavor comes in! Vanilla extract has a warmth to it and really brings out the sweetness of these vanilla cheesecakes.
how to make cheesecake jars
- Make the crust. Firstly, combine graham cracker, butter, and sugar in a small bowl. The texture should be similar to wet sand. Divide crust into 2 large jars or 4 small jars. Place in the refrigerator to set while you are working on the filling.
- Whip up the filling. Secondly, for the cheesecake filling start by beating heavy cream in a stand mixer with the whisk attachment until it forms soft peaks. Take out of the mixing bowl and set aside. Then add the cream cheese, sugar, and vanilla to the same mixing bowl with the whisk attachment. Whisk until the mixture is smooth and not lumpy. Fold in the whipped cream by hand into the cream cheese mixture. Place it back on the stand mixer and whisk until combined and lump-free.
- Place into jars and chill. You can either pipe or spoon the cheesecake filling into jars, and then place them in the refrigerator for 1 or 2 hours, until set.
- Serve! Serve these individual vanilla cheesecakes as they are, or with whipped cream and berries if desired.
Strawberry Sauce for Cheesecake jars
- Add strawberries, lemon juice and sugar to a small saucepan. Simmer on low for 15 minutes, mashing up strawberries with the back of a wooden spoon. Take off heat and allow to cool. If desired place in a food processor and pulse until smooth.
how to make caramel sauce
- Add all of the ingredients except for the vanilla to a saucepan. Cook over low-medium heat until thickened stirring occasionally. About 8 minutes. If the sauce isn’t getting a lot thicker turn up the heat a bit and keep and eye on it making sure to whisk constantly. (The sauce will thicken as it cools in the refrigerator).
- Take off of the heat and stir in vanilla. Transfer to a container and place in the refrigerator to firm up and cool.
storage instructions
These No Bake Mini Cheesecakes are a great make-ahead dessert. Whip together the filling up to 4 days ahead of time and store it in the fridge. When you’re ready to eat them, make the graham cracker crust and assemble!
What toppings can I add?
Here are some of my favorites:
Fruit:
- Raspberries
- Blueberries
- Strawberries
- Cherries
- Blackberries
- Mango
- Peaches
- Nectarines
- Apricots
Other Toppings:
- Whipped Cream
- Chopped Nuts
- Chocolate Shavings
- Chopped Chocolate
- Your favorite chocolate bar, chopped up
- M&Ms
- Reeses Pieces
- Mini Reeses Cups
- Chocolate Chips
- Butterscotch Chips
- Peanut Butter Chips
- Crushed cookies
- Honeycomb
- Sprinkles
More desserts you will love:
- Chocolate Covered Cheesecake Bites
- Triple Chocolate Mini Cheesecakes
- Strawberry Cheesecake Stuffed Cookies
- Triple Chocolate Cheesecake
- 3 Ingredient Chocolate Mousse
- Mini Strawberry Upside Down Cakes
products i used
Cheesecake Jars
Ingredients
- 1/2 cup graham cracker crumbs
- 3 tbsp unsalted butter, melted
- 1/2 tsp sugar
- 1 cup heavy cream
- 8 ounces cream cheese
- 4 tbsp sugar
- 1 tsp vanilla extract
- strawberry sauce for serving, if desired
- caramel sauce for serving, if desired
Instructions
- Combine graham cracker, butter and sugar in a small bowl. Texture should be similar to wet sand. Divide crust into 2 large jars or 4 small jars. Place in the refrigerator to set while you are working on the filling.
- For the cheesecake filling start by beating heavy cream in a stand mixer with the whisk attachment until it forms soft peaks. Take out of the mixing bowl and set aside.
- Add cream cheese, sugar and vanilla to the same mixing bowl with the whisk attachment. Whisk until mixture is smooth and not lumpy. Fold in the whipped cream by hand into the cream cheese mixture.
- Pipe or spoon cheesecake filling into jars. Place in the refrigerator for 1-2 hours to set.
- Serve with whipped cream and fresh fruit if desired.
Nutrition Information
Did you make this?
I’d love to hear your feedback! Leave a review and make sure to share your pictures on social media! Don’t forget to follow @thechefsavvy.
Phyllis Witmer
I don’t have a stand mixer. Would I have to whisk by hand?
Kelley
Hi Phyllis,
Yes you can absolutely whisk by hand.
Thanks!
Kelley
Jeanine
These look great! But FYI, you have a typo/misspelling/grammar goof. In this sentence, “your” is incorrect and it should be “you’re” (contraction for “you are”):
“This recipe yields 2 servings if your using larger glasses or 4 servings with smaller glasses.”
Hope that helps.
Heather Conklin
How many does this recipe make? Not servings but exactly how many?
Thank you Heather
Kelley
Hi Heather!
This recipe will make between 2 to 4 jars of cheesecakes depending on the size of your jars.
Thanks!
Kelley
Jabraman
Can these be frozen before thawing and serving?
Kelley
Hi Jabraman,
Yes you can freeze these after you make them and thaw before serving. Hope you enjoy!
Thanks!
Kelley
Kay
Cool. I want to find a good BAKE cheesecake. Plus, I dont have ring molds or a springform pan, so cannot make cheesecakes! What to do??????????????
Naomi
Hello! The recipe doesn’t state how much whipped cream to use (the directions folds them in the cheesecake mixture, but the ingredients list has them as desired.) Would you be able to clarify? Thank you! 🙂
Kelley
Hi Naomi,
Sorry for the confusion. The whipped heavy cream gets added to the cheesecake mixture. That is separate from the optional whipped cream for topping. I put extra whipped cream on top of mine for garnish. I think I maybe used 3 tablespoons on each one.
Thank you!
Kelley
Lisa Gibson
Love this no bake idea! I had a fab recipe for Amaretto Cheesecake but after many uses I have lost part of it.
I would love to know how I could incorporate the Amaretto into your recipe? This lost recipe had a custard Amaretto sauce in a gravy boat to pour over your slice if they wanted to do so. This part of the recipe I know how to do using egg yolks etc.
Thanking you in advance Kelly ?
Kelley
Hi Lisa!
I would try adding 1 tablespoon of amaretto liqueur and adding more to taste.
Thanks!!
Kelley
Kayla
Step 4 : “Fold in whipped cream…” – how much whip cream are we folding in?
Kayla
It’s the heavy cream yes you are talking about in step 4? So do we fold in the 1 cup liquid as is or do we make whip cream from the heavy whipping cream then fold in? Sorry!! I don’t know why I’m so confused ?
Kelley
Hi Kayla,
No problem! You want to beat the heavy cream until soft peaks form and this is the whipped cream that you will be folding in.
Thanks!!
Kelley
Lauren Clark
I’m going to make a bunch of mini shooters of this in 2 days. I was hoping to make the filling today so that on the day of I just need to make the crust and fill the cup with the filling. If I keep the filling in a tupperware, do you think it’s ok to make 2 days ahead of time? Or will it set too much
Kelley
Hi Lauren,
I think it should be fine made in advance.
Thanks & Enjoy!
Kelley
Lucille
I made this recipe exactly as written. I found it to be luxurious, smooth, melt in your mouth goodness leaving you longing for more. Yes, in my opinion this dessert is that wonderful. I will be using this recipe for an upcoming birthday party and will be making some with the graham cracker crumbs as stated in this recipe and some with Oreo cookie crumbs. I think this filling & the Oreo will compliment each other nicely.
Thank you for the divine recipe!
Kelley
So glad you enjoyed this!! Thanks for sharing!!