About This Recipe

This no-bake cheesecake recipe is the most searched dessert in the US for good reason: it requires no oven, no water bath, no cracking, and no special skills — yet it tastes like something from a high-end bakery. Individual glass jars make this both charming and practical: you can prep them days in advance, transport them easily, and serve them straight from the fridge. The filling is a cloud of whipped cream cheese, light and mousse-like, resting on a buttery graham cracker crust and finished with a quick homemade strawberry compote that takes 5 minutes to make.

Why You'll Love It

  • Zero oven time — perfect for hot summer days or when you want a fuss-free dessert
  • Make ahead up to 3 days in advance — they actually taste better the next day
  • Individual portions — no cutting, no serving mess, perfect for dinner parties
  • Swap the topping easily: use blueberries, raspberries, mango, or lemon curd

Easy No-Bake Cheesecake Jars

No-bake cheesecake jars
20 min
Prep
2 hr
Chill
2h 20m
Total
4 jars
Makes
⭐ 4.8
Rating
410
Calories

Ingredients

  • 225g cream cheese, room temperature
  • 240ml heavy whipping cream
  • 80g powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp fresh lemon juice
  • 150g graham crackers, crushed
  • 60g unsalted butter, melted
  • 2 tbsp sugar (for crust)
  • 250g fresh strawberries
  • 2 tbsp sugar (for topping)
  • 1 tsp cornstarch
  • 4 glass jars (250ml each)

Instructions

  1. 1Make the crust Mix crushed graham crackers, melted butter, and sugar; press into jar bottoms. Refrigerate.
  2. 2Beat cream cheese Beat room-temp cream cheese until smooth; mix in powdered sugar, vanilla, and lemon juice.
  3. 3Whip the cream Whip heavy cream to stiff peaks in a cold bowl.
  4. 4Fold & fill Fold whipped cream into cream cheese mixture; spoon over crusts. Chill 2+ hours.
  5. 5Make strawberry topping Cook diced strawberries with sugar and cornstarch until thick and glossy; cool completely.
  6. 6Top & serve Spoon cooled compote over each jar just before serving.

Ingredients

225g cream cheese, room temp 240ml heavy whipping cream 80g powdered sugar 1 tsp vanilla extract 1 tbsp fresh lemon juice 150g graham crackers, crushed 60g unsalted butter, melted 2 tbsp sugar (for crust) 250g fresh strawberries 2 tbsp sugar (for topping) 1 tsp cornstarch 4 glass jars (250ml each)

Step-by-Step Instructions

  1. 1

    Make the graham cracker crust

    Crush the graham crackers into fine crumbs using a food processor or by placing them in a zip-lock bag and rolling with a rolling pin. Combine with melted butter and 2 tbsp sugar — the mixture should resemble wet sand and hold its shape when pressed. Divide evenly among the 4 jars and press firmly into the bottom using the back of a spoon. Refrigerate while you make the filling.

  2. 2

    Beat the cream cheese

    The cream cheese must be at room temperature — cold cream cheese will be lumpy and won't incorporate smoothly. Beat it with an electric mixer until completely smooth and fluffy. Add powdered sugar, vanilla, and lemon juice. Beat until silky and creamy, about 2 minutes.

  3. 3

    Whip the heavy cream

    In a cold bowl, whip the heavy cream to stiff peaks — it should hold its shape firmly when you lift the whisk. Use a cold bowl and cold cream for the best results. Overwhipping turns it to butter, so stop as soon as peaks hold.

  4. 4

    Fold together and fill the jars

    Gently fold the whipped cream into the cream cheese mixture in two additions, using a spatula with slow, sweeping motions to preserve the air bubbles. Spoon or pipe the filling over the crusts in each jar. Smooth the tops. Cover and refrigerate for at least 2 hours (overnight is ideal).

  5. 5

    Make the strawberry topping

    Dice the strawberries. Combine in a small saucepan with 2 tbsp sugar and cornstarch. Cook over medium heat, stirring, for 4–5 minutes until the berries soften and the sauce thickens to a glossy compote. Let cool completely — it will thicken further as it cools.

  6. 6

    Top and serve

    When ready to serve, spoon the cooled strawberry compote generously over each jar. Add a fresh whole strawberry as garnish and serve directly from the jar.

Pro Tips

🏆 Tips for the Creamiest Cheesecake
  • Room temperature cream cheese is non-negotiable. Take it out of the fridge 1 hour before starting.
  • For a firmer set, add 1 tsp of unflavored gelatin dissolved in 1 tbsp warm water to the cream cheese mixture.
  • The longer it chills, the better it tastes. Overnight refrigeration gives the flavors time to meld and the texture to firm up perfectly.
  • Full-fat cream cheese gives the richest flavor. Low-fat versions work but produce a less creamy, slightly watery result.

Frequently Asked Questions

The cheesecake filling (without topping) keeps refrigerated for up to 4 days. Add the strawberry topping just before serving to prevent the crust from getting soggy. For best texture, consume within 3 days of assembly.
Yes! Without the topping, these freeze beautifully for up to 1 month. Wrap each jar tightly with plastic wrap and freeze. Thaw in the refrigerator overnight. The texture may be slightly softer after freezing but will still taste delicious.
The most common causes are: cream cheese that was still cold (it won't mix smoothly), cream whipped to under-peaks (it needs stiff peaks to provide structure), or insufficient chilling time. If still soft after 4 hours, add dissolved gelatin as a rescue — melt 1 tsp gelatin in 1 tbsp hot water, let cool slightly, then whisk into the filling and re-chill.

Nutrition Per Jar

480
Calories
7g
Protein
42g
Carbs
32g
Fat
1g
Fiber
28g
Sugar
280mg
Sodium
20g
Sat. Fat