Description
No-Bake Cheesecake Jars are individual, creamy, no-fuss cheesecake desserts layered over a buttery graham cracker crust — no oven required. Ready in 20 minutes, endlessly customizable with your favorite toppings, and perfect for making ahead.
Ingredients
- 2 tbsp (28g) unsalted butter, melted
- 1 cup (100g) graham cracker crumbs
- 1 cup (240ml) heavy cream, cold
- 8 oz (226g) full-fat brick cream cheese, softened
- ⅓ cup (65g) granulated sugar
- 2 tbsp (30g) sour cream, room temperature
- 1 tsp lemon juice
- ½ tsp pure vanilla extract
- Toppings of choice (fresh berries, fruit compote, caramel, chocolate sauce)
Instructions
- Mix graham cracker crumbs and melted butter until combined and resembles wet sand. Divide evenly between jars and press firmly into the bottom. Refrigerate while you make the filling.
- Beat cold heavy cream with a hand or stand mixer until stiff peaks form. Set aside.
- In a separate bowl, beat softened cream cheese and sugar together until completely smooth and fluffy, about 2 minutes.
- Add sour cream, lemon juice, and vanilla extract to the cream cheese mixture and mix until combined.
- Gently fold the whipped cream into the cream cheese mixture in two additions until smooth and no streaks remain.
- Spoon or pipe the cheesecake filling over the chilled crusts. Cover and refrigerate for at least 2 hours or overnight.
- Add toppings just before serving and enjoy straight from the jar.
Notes
- Make sure cream cheese is fully softened — cold cream cheese will leave lumps in the filling.
- Keep the heavy cream cold until the moment you whip it — cold cream whips faster and holds its peaks better.
- These jars are even better made the night before — the filling sets beautifully overnight.
- Prep Time: 20 mins
- Chilling Time: 2 hours
- Cook Time: 0 mins