Description
These No Bake Cheesecake Jars are a quick and easy dessert perfect for any occasion. Featuring a buttery graham cracker crust, creamy no-bake cheesecake filling, and customizable toppings, these individual jars combine convenience with deliciousness. Ready in just 30 minutes, they require no oven and can be chilled ahead for a refreshing treat.
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 according to preference (fresh fruit, fruit preserves, chocolate shavings, nuts, or whipped cream suggested)
Instructions
- Prepare Jars: Have your jars ready and lined up. This recipe yields about 6 jars of 8 ounces each or 10 jars of 6 ounces each.
- Make Crust: Melt the butter in the microwave or on the stove. Stir in the graham cracker crumbs until the mixture resembles wet sand. Spoon approximately 2 tablespoons of the mixture into each 8-ounce jar, or 1 and 1/2 tablespoons into each 6-ounce jar. Use any leftover crust by sprinkling into the jars or discard. Set jars aside.
- Whip Cream: Using a hand or stand mixer fitted with a whisk, whip the cold heavy cream on medium-high speed for about 3-4 minutes until stiff peaks form. Set aside.
- Mix Filling: Using a mixer with a whisk or paddle attachment, beat together the cream cheese, sugar, sour cream, lemon juice, and vanilla extract on medium-high speed until smooth and creamy, ensuring no large lumps remain.
- Fold Whipped Cream: Using the mixer on low speed or a silicone spatula, gently fold the whipped cream into the cheesecake mixture until combined, being careful not to deflate the whipped cream’s airiness.
- Assemble Cheesecake Jars: Spoon a couple large spoonfuls of the filling on top of the crust in each jar—about 1/4 to 1/3 cup for 8-ounce jars and 3 tablespoons for 6-ounce jars—leaving room for topping.
- Chill (Optional): The jars are at room temperature at this stage. For chilled dessert, refrigerate for at least 30 minutes and up to 3 days (covering if chilling longer than 30 minutes).
- Add Toppings: Add your desired toppings and garnishes on the cheesecake filling just before serving or up to 2 hours in advance to prevent the topping from seeping into the layers.
- Store Leftovers: Cover and refrigerate any leftover cheesecake jars for up to 5 days.
Notes
- Use full-fat cream cheese for the best texture and flavor.
- Ensure the heavy cream is cold before whipping to achieve stiff peaks.
- Softened cream cheese and sour cream blend more smoothly without lumps.
- If you prefer sweeter cheesecake, you can adjust sugar quantity to taste.
- Toppings can be customized: fresh berries, fruit preserves, chocolate chips, nuts, or whipped cream are all excellent choices.
- For best results, add toppings shortly before serving to maintain texture.
- This recipe is versatile and can be scaled up or down based on how many jars you want to prepare.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
