No-Bake Cheesecake in a Jar
Recipe by: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.
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
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.
- They can also be frozen 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 and top with your desired fruit.
- 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
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Tried this recipe?Leave a review! We love hearing your feedback!
