Description
This delicious No Bake Cheesecake Jars recipe is an easy and elegant dessert that requires no oven time. With a buttery graham cracker crust and a smooth, creamy cheesecake filling, these individual jars are perfect for serving at gatherings or enjoying as a personal treat. Ready in just 30 minutes, they can be chilled for a refreshing, melt-in-your-mouth experience.
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
- toppings & garnishes of choice (see note)
Instructions
- Prepare the Jars: Have your jars lined up and ready. This recipe yields about 6 jars of 8 ounces each or 10 jars of 6 ounces each.
- Make the Crust: Melt the butter using the microwave or stovetop. Stir in the graham cracker crumbs until the mixture resembles wet sand. Spoon about 2 tablespoons of this crust mixture into each 8-ounce jar or 1 and 1/2 tablespoons into each 6-ounce jar. Use any leftover crust by sprinkling it into the jars or discard. Set jars aside.
- Whip the Cream: Using a hand or stand mixer with a whisk attachment, whip the cold heavy cream on medium-high speed until stiff peaks form, about 3-4 minutes. Set aside.
- Prepare the Cheesecake Filling: In a clean bowl, beat the softened cream cheese, granulated sugar, sour cream, lemon juice, and vanilla extract together on medium-high speed until smooth and creamy, ensuring there are no lumps.
- Fold in the Whipped Cream: On low speed or using a silicone spatula, gently fold the whipped cream into the cheesecake filling until fully combined, being careful not to deflate the whipped cream's airiness.
- Assemble the Cheesecake Jars: Spoon a few large spoonfuls of filling over the crust in each jar, approximately 1/4 to 1/3 cup for the 8-ounce jars or about 3 tablespoons for the 6-ounce jars, leaving space for toppings.
- Chill if Desired: The jars can be served at room temperature, but for a chilled dessert, refrigerate covered for at least 30 minutes and up to 3 days. Add toppings just before serving or up to 2 hours in advance to prevent them from soaking into the filling.
- Add Toppings and Serve: Spoon your choice of toppings and garnishes on top of each jar. Serve immediately.
- Store Leftovers: Cover and refrigerate any leftover cheesecake jars for up to 5 days.
Notes
- You can choose your favorite toppings such as fresh berries, fruit compote, chocolate shavings, or caramel sauce.
- Make sure the cream cheese is softened to room temperature for a smooth filling.
- Use cold heavy cream to achieve the best whipping results.
- If chilling for longer than 30 minutes, cover the jars to prevent them from absorbing fridge odors.
