Get the Recipe:
No-Bake Cheesecake Jars
These no-bake cheesecake jars are a quick and easy dessert perfect for any occasion. With a creamy filling and customizable toppings, they’re sure to be a hit with everyone!
Ingredients
- 1 cup (100 g) graham cracker crumbs
- 3 tablespoons (42 g) unsalted butter, melted
- 8 ounces (226 g) cream cheese, at room temperature
- 1/2 cup (55 g) confectioners’ sugar
- 1 cup (240 ml) heavy cream
- 1/2 teaspoon vanilla extract
- your preferred toppings
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Instructions
- Combine the cookie crumbs and butter until thoroughly mixed. Divide among six jars with a 6 to 8 ounce capacity.* You'll use just over 2 & 1/2 tablespoons per jar. Press the crust mixture into the bottoms to make an even layer, but don't compact it too much.
- Using an electric mixer on medium speed, beat the cream cheese until smooth and creamy. Add the confectioners’ sugar, and mix until thoroughly combined and smooth.
- In a separate bowl, whip the cream and vanilla to stiff peaks with an electric mixer with a whisk attachment.
- Fold about a quarter of the whipped cream into the cream cheese mixture. Then gently fold in the remaining whipped cream, taking care not to deflate the whipped cream.
- Spoon the cheesecake filling into the jars, and smooth the tops. You'll need roughly just over 1/4 cup of filling per jar. (Be sure to leave space for toppings!)
- Cover and refrigerate for at least 2 hours. Add your desired toppings before serving.
Notes
- *The jars pictured here (and linked above) have a capacity of about 7.5 ounces. You can use another size if you prefer.
- Store tightly covered in the refrigerator for 3-5 days.
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