Description
Creamy, tangy cheesecake filling layered over a buttery graham cracker crust, portioned into individual jars and topped with your favorite garnishes for an easy, no-bake dessert.
Ingredients
- 2 tablespoons (28g) unsalted butter, melted
- 1 cup (100g) graham cracker crumbs (about 8 graham crackers)
- 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 and garnishes of choice
Instructions
- Stir the melted butter into the graham cracker crumbs until evenly moistened and the texture resembles wet sand.
- Divide the graham cracker mixture evenly among small jars, pressing down firmly to form a compact crust layer.
- In a chilled bowl, whip the heavy cream until stiff peaks form, then set aside.
- In a separate large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
- Add the sour cream, lemon juice, and vanilla extract to the cream cheese mixture, beating until fully combined.
- Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
- Spoon or pipe the cheesecake filling evenly over the graham cracker crusts in each jar.
- Refrigerate the jars for at least 2 hours to allow the filling to set.
- Top with your favorite garnishes just before serving.
Notes
- Make sure the cream cheese is fully softened to avoid lumps in the filling.
- Chill the jars for the full time for the cleanest, most set texture when serving.
- Prep Time: 20 minutes
- Chilling Time: 2 hours
- Cook Time: 0 minutes