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    Home » Recipes » Dessert Recipes » No-Bake Cheesecake in a Jar

    No-Bake Cheesecake in a Jar

    Published: Mar 13, 2023 by Erin · This post may contain affiliate links · Leave a Comment

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    Pinterest pin: No-bake cheesecake in a jar.

    When you want a fancy dessert without a lot of effort, No-bake Cheesecake in a Jar is your answer! It takes just a few minutes to whip up the creamy filling that has a rich, tangy flavor. Then simply layer it with your favorite toppings for a fun dessert that is easy to serve.

    Single jar of no bake cheesecake, showing off the layers, with crumbs in front of the jar and bananas in background.
    Jump to:
    • Why You Will Love This Recipe
    • Key Ingredients
    • Instructions
    • What Kind of Jar Works Best
    • Expert Tips
    • Flavor Variation Ideas
    • Recipe FAQs
    • More Cheesecake Recipes
    • Recipe
    • Reviews

    Why You Will Love This Recipe

    • No need to turn on the oven: If you are a cheesecake lover then you will enjoy having the option to make this easy dessert during the warm summer months when you don't want to heat up the house by turning on the oven.
    • Easy to transport: Similar to no-bake mini cheesecakes, these are individually portioned desserts. But this version is made in cute little jars so they are really easy to take to potlucks, picnics, baby showers, or parties.
    • Customizable: You can add a variety of mix-ins or toppings to your no-bake cheesecake recipe to create endless flavor combinations.
    • Make ahead: No-bake cheesecakes can be made ahead of time and stored in the fridge until you're ready to serve them, making them the perfect dessert option for busy schedules.

    There are many reasons why you might choose a no-bake cheesecake over a baked one. I explore more of those differences here: Baked vs. No Baked Cheesecake

    Key Ingredients

    Overhead image showing labeled ingredients for cheesecake in a jar.

    See the recipe card at the bottom of this post for the full list of ingredients, including measurements.

    Cookie Crumbs: Use graham cracker crumbs for a traditional cheesecake taste. Vanilla wafers, chocolate sandwich cookies, shortbread, or gingersnaps also work great depending on the flavor you are going for!

    Cream cheese: Cream cheese is what gives the cheesecake its creamy texture and tangy flavor. You can use regular or reduced-fat cream cheese for this recipe. If you prefer a lighter filling, you can also use Neufchâtel cheese, which has a similar texture and flavor but is lower in fat.

    Powdered Sugar: Powdered sugar is also called confectioners' sugar or icing sugar. Half of it is used in the cream cheese filling and the other half in the whipped cream. You can substitute an equal amount of granulated sugar.

    Heavy cream: Heavy cream is used to add richness and structure to the cheesecake filling. Half is reserved for the topping. Substitute 16 ounces of thawed whipped topping (like Cool Whip) if desired, folding half into the filling and using the other half as the topping.

    Instructions

    1) Prepare Crumb Layer

    • Crush the wafer cookies in a large Ziploc bag using a rolling pin or rubber mallet.
    • Transfer the crumbs to a medium bowl and stir in the butter and sugar.
    • You can also crush the cookies in a food processor, then pulse the butter and sugar in to mix it.
    • The mixture should resemble wet sand.
    2 images: crust ingredients separated in a glass bowl, and mixed together with a wooden spoon.

    2) Make Whipped Cream

    • Beat the whipping cream, ⅓ cup powdered sugar, and vanilla extract in a large mixing bowl until the cream forms stiff peaks.
    • If you are making it in advance, add ¼ teaspoon cream of tartar to stabilize the whipped cream.
    Bowl of fluffy whipped cream in a glass bowl.

    3) Make the Filling

    • Place the cream cheese and the remaining powdered sugar into a separate bowl.
    • Beat on medium-high speed until it is smooth with no cream cheese chunks visible.
    • Add half of the whipped cream to the cream cheese mixture.
    • Use a large spatula to gently fold the whipped cream into the cream cheese.
    • Place the mixture into a large piping bag.
    4 images showing steps to make cheesecake filling in a glass bowl.

    4) Layer in Jar

    • Divide the crumb mixture evenly amongst the jars.
    • You'll use about ¼ cup in each jar. Pack it firmly.
    • Add a few pieces of fresh fruit, like banana or strawberry slices.
    • Pipe the cheesecake filling into each of the jars.
    • Top with whipped cream, fruit slices, and a mini cookie.
    Showing the 4 steps to layer in mason jar: crumbs, fruit, filling, whipped cream.

    What Kind of Jar Works Best

    These were made in an 8-ounce mason jar, which is a very generous serving. The thing I love about mason jars is that they have straight sides and come with a lid so that it is easy to store.

    Smaller jars work well too. It really depends on how big you want the individual servings. If you are serving this on a dessert buffet then I recommend using 4-ounce jars. It would yield 12 servings.

    Expert Tips

    • Full-fat cream cheese has the best texture. Low-fat cream cheese can be used but it will result in a softer, less stable cheesecake.
    • Use room-temperature cream cheese. This will make it easier to mix and will result in a smoother cheesecake.
    • If you love the extra tangy flavor of a traditional cheesecake recipe, stir in 2 tablespoons of sour cream into the filling no bake cheesecake filling.
    • After you press the crumb mixture into the bottom of the jars, place them in the freezer for 5-10 minutes. This will help them firm up so they don't crumble when you add the cheesecake layer.
    • Piping the filling into the jars works better than spooning it in. When you pipe the filling it doesn't make a mess on the sides, and you can distribute the filling more evenly.
    • If you are making these jars in advance, add cream of tartar to make stabilized whipped cream so that it doesn't weep.
    • Sometimes I like to make whipped cream in a dispenser for the topping. In this case, increase the powdered sugar in the filling to ½ cup and add 1 teaspoon of vanilla extract. Whip 1 cup of whipping cream and fold it into the filling mixture. Then follow the instructions in the whipped cream dispenser recipe for the topping.

    Flavor Variation Ideas

    There are so many different flavors you can make! Try one of these fun ideas.

    • Fresh Fruit: No-bake cheesecake jars are easily customizable simply by swapping out different fruits. Use fresh blueberries, strawberries, cherries, or bananas!
    • Lemon: Stir in 1 tablespoon of lemon juice and 1 teaspoon of lemon zest. Use a graham cracker crumb crust and garnish with a lemon slice and a little extra zest.
    • Chocolate: Mix 1 ½ tablespoons of unsweetened cocoa powder into the filling. Use Oreos for a chocolate cookie crumb base.
    • Peanut Butter Cup: Stir ⅓ cup of peanut butter into the filling. Use an Oreo cookie crumb base and layer with chopped peanut butter cups.
    • Banana Split: Layer bananas on top of the cookie crust, then fill the jar halfway with filling. Add a layer of strawberries, then the rest of the filling. Top with chocolate sauce, whipped cream, and a cherry.
    • Pie Filling: Fresh fruit is great, but cherry pie filling or blueberry pie filling is a good idea too! These are best layered between the filling so the cookie crumbs don't get soggy.
    High angle image of a jar of no-bake cheesecake in a jar, focused on whipped cream topping.

    Recipe FAQs

    Can I make this recipe ahead of time?

    Yes, you can make no-bake mason jar cheesecake in advance. In fact, it's best to make it at least a few hours ahead so that it has time to set in the fridge.

    How do you store no-bake cheesecake in a jar?

    Cheesecake needs to be kept in the refrigerator. It will keep for up to 5 days. For more information on cheesecake storage, check out this full post on how long cheesecake lasts in the fridge.

    Can I freeze cheesecake in a jar?

    Yes, you can freeze them! It's best to freeze without the fruit. Wrap the jars tightly with plastic wrap or aluminum foil before placing them in the freezer and they will keep for up to 3 months. When you're ready to serve, thaw the cheesecake in the fridge for a few hours before serving.

    Are No-Bake Mason Jar Cheesecakes gluten-free?

    This recipe is not gluten-free as written, but it's easy to make them that way! Just use gluten-free graham crackers or cookies. And of course, read your ingredient labels to ensure all of the ingredients are made in gluten-free facilities.

    More Cheesecake Recipes

    • Cheesecake on a plate with a bite out of it.
      Mini New York Cheesecakes
    • Close up of cherry pie with cream cheese filling in a graham cracker crust.
      No-Bake Cherry Pie with Graham Cracker Crust
    • Slice of caramel apple crumble cheesecake with a bowl of apples in the background.
      Caramel Apple Crumble Cheesecake Recipe
    • Two slices of huckleberry cheesecake with the whole cheesecake on the right.
      Huckleberry Cheesecake Recipe

    Let me know how you like this recipe by leaving a review! And follow along on Instagram @stateofdinner for behind-the-scenes and to be among the first to know when new recipes post!

    Recipe

    Single jar filled with cookie crumb filling, banana slices, cheesecake, and topped with a piped whipped cream, a banana slice, and vanilla wafer cookie.

    No-Bake Cheesecake in a Jar

    Recipe by: Erin
    No-Bake Cheesecake in a Jar takes just a few minutes to whip up the creamy filling that has a rich, tangy flavor. Then simply layer it with your favorite toppings for a fun dessert that is easy to serve.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Total Time 15 mins
    Course Dessert
    Cuisine American
    Servings 6
    Calories 686 kcal

    Equipment

    • Food Processor
    • Electric Mixer
    • Piping Bags

    Ingredients
      

    • 1 ¼ cups cookie crumbs (see recipe notes)
    • ¼ cup butter melted
    • ¼ cup granulated sugar 50 ml
    • 8 ounces cream cheese softened
    • ⅔ cup powdered confectioner's sugar divided, 65 grams
    • 2 cups heavy cream 250 ml
    • 1 ½ teaspoon vanilla extract
    • 1 cup sliced fruit or sauce
    Prevent your screen from going dark

    Instructions
     

    • Place the cookies or graham crackers in a large Ziploc bag and crush them in with a rolling pin until they are fine crumbs. You can also crush the wafers using a food processor.
      1 ¼ cups cookie crumbs
    • Combine crumbs with the butter and granulated sugar in a medium mixing bowl. Set aside.
      ¼ cup butter, ¼ cup granulated sugar
    • Beat the cream cheese and ⅓ cup of powdered sugar on medium-high speed using an electric mixer, until it is smooth.
      8 ounces cream cheese, ⅔ cup powdered confectioner's sugar
    • Use a stand or hand mixer to whip the heavy cream, remaining ⅓ cup of powdered sugar, and vanilla extract on high speed in a large mixing bowl until you get stiff peaks. Fold into the cream cheese mixture.
      1 ½ teaspoon vanilla extract, 2 cups heavy cream, ⅔ cup powdered confectioner's sugar

    Assembly

    • Portion about ¼ cup of the crumb mixture into the bottom of the six jars. Gently press the mixture into an even layer.
    • Place 2-3 tablespoons of filling on top of the crumbs. (If you are using a sauce filling, add some of the cheesecake filling on top of the crumbs. then add the sauce, and top with more cheesecake. That will help prevent a soggy crust.)
      1 cup sliced fruit
    • Put the cream cheese filling into a piping bag and pipe the mixture into the jars. You can also use a spoon to scoop the filling into the jar. Refrigerate until ready to serve.
    • Before serving, top the cheesecake filling with additional whipped cream and cookie pieces.

    Notes

    Cookie Crumbs: Depending on the flavor of cheesecake, you can choose from a variety of cookies to use. Graham crackers are traditional. I used Vanilla wafers. Oreo cookies, shortbread, and gingerbread snaps work great too!
    Storage: 
    • For best results, chill the filling for at least 3 hours before serving. It can be made up to 3 days in advance.
    • Store the cheesecake jars in the refrigerator for up to 5 days.
    Filling Ideas:
    • Fresh fruit is an easy and delicious filling. 
    • You can also use pie filling.
    • See the recipe post for additional flavor variations and filling ideas.

    Nutrition

    Calories: 686kcal | Carbohydrates: 45g | Protein: 6g | Fat: 55g | Saturated Fat: 32g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 148mg | Sodium: 275mg | Potassium: 237mg | Fiber: 1g | Sugar: 33g | Vitamin A: 1944IU | Vitamin C: 3mg | Calcium: 96mg | Iron: 1mg
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    Photo of Erin Gierhart

    Welcome! I'm Erin: Wife, mom, lover of great food, and former food safety administrator. I am passionate about cooking mostly from scratch recipes that bring comfort, without spending all day in the kitchen. Most recipes on this site can be made in under 30 minutes! This approach to cooking allows me to provide delicious meals for my family while freeing up time to spend with those I love.

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