No Bake Cheesecake Jars
These decadent no-bake cheesecake jars feature an indulgent buttery cookie base, topped with a luxurious cream cheese filling and finished off beautifully by luscious blueberry pie topping. All this in less than 20 minutes!
These cheesecake jars get their creamy base from a mixture of cream cheese, powdered sugar, and whipping cream. And because they don’t have eggs like traditional cheesecake, they don’t require any baking.
Because they are made in individual jars, you can easily customize them to satisfy a variety of tastes. Let’s look at how they are made.
Ingredients
- 1 cup Graham Cracker crumbs (approx 8 sheets Graham Crackers)
- ¼ cup butter, melted
- 16 ounces cream cheese, softened
- ¾ cup powdered sugar
- 1 ½ teaspoons vanilla
- 2 cups heavy whipping cream
- Blueberry pie filling
Instructions
To make the cookie base, process graham crackers in a food processor until they become crumbs (or add them to a ziplock bag and bash them with a rolling pin).
Add the melted butter and process again until combined. (It will look like wet sand.)
Add two heaping tablespoons of graham cracker crumbs to each jar. Pack it down so that the graham cracker crust is in an even layer. Set the jars aside.
To make the cheesecake filling, put the cream cheese powdered sugar and vanilla extract into a large mixing bowl.
Beat briefly until the cream cheese and powdered sugar are combined. Set it aside.
In a separate bowl, add the heavy cream and whisk until stiff peaks.
Add the whipped cream to the cream cheese mixture and fold together gently using a spatula.
Transfer the cheesecake mixture to a piping bag. Snip the end off with scissors then pipe the cheesecake mixture into the jars leaving a small space at the top for the blueberry pie filling.
Top the cheesecake layer with pie filling.
Serve and enjoy!
How do you store cheesecake jars?
Cheesecake Jars should always be stored in the refrigerator. We recommend covering them with a lid or plastic wrap to keep them fresher for longer. No-Bake Cheesecake Jars will keep really well for 3 days in the refrigerator. We recommend not adding the topping/decoration until you intend to serve them.
Recipe Notes
- Since these cheesecakes are being served in jars they don’t require any setting time. They are super easy to make ahead and will firm up on refrigeration.
- If you’re not in the US or Canada digestive biscuits are the closest you will get to Graham Crackers.
- We recommend you use full-fat blocks of cream cheese (we used Philadelphia) for the best flavor. However, you can substitute low-fat cream cheese without any issues.
- We used heavy cream in this recipe. You can also use thawed frozen whipped topping. You will need 16 ounces for the cheesecake filling.
- If you don’t want to pipe the filling into the jars you can carefully add it using a spoon or cookie scoop.
Variations
Feel free to substitute cherry pie filling in place of blueberry.
You can omit pie filling and top the cheesecakes with fresh fruit. Strawberries and raspberries are great cheesecake toppings.
No Bake Cheesecake Jars
Ingredients
- 1 cup graham cracker crumbs approx 8 sheets Graham Crackers
- ¼ cup butter melted
- 16 ounces cream cheese softened
- ¾ cup powdered sugar
- 1 ½ teaspoons vanilla
- 2 cups heavy whipping cream
- 21 ounces blueberry pie filling
Instructions
- To make the cookie base, process graham crackers in a food processor until they become crumbs (or add them to a ziplock bag and bash them with a rolling pin).
- Add the melted butter and process again until combined. (It will look like wet sand.)
- Add two heaping tablespoons of graham cracker crumbs to each jar. Pack down so that the graham cracker crust is in an even layer. Set aside.
- To make the cheesecake filling: Put the cream cheese powdered sugar and vanilla extract
- into a large mixing bowl. Beat briefly until the cream cheese and powdered sugar are combined. Set aside.
- In a separate bowl, add the heavy cream and whisk until stiff peaks.
- Add the whipped cream to the cream cheese mixture and fold together gently using a spatula.
- Transfer the cheesecake mixture to a piping bag. Snip the end off with scissors then pipe the cheesecake mixture into the jars leaving a small space at the top for the blueberry pie filling.
- Top the cheesecake layer with pie filling.
Notes
-
- Since these cheesecakes are being served in jars they don’t require any setting time. They are super easy to make ahead and will firm up on refrigeration.
-
- If you’re not in the US or Canada digestive biscuits are the closest you will get to Graham Crackers.
- We recommend you use full-fat blocks of cream cheese (we used Philadelphia) for the best flavor. However, you can substitute low-fat cream cheese without any issues.
-
- We used heavy cream in this recipe. You can also use thawed frozen whipped topping. You will need 16 ounces for the cheesecake filling.
-
- If you don’t want to pipe the filling into the jars you can carefully add it using a spoon or cookie scoop.
- Feel free to substitute cherry pie filling in place of blueberry.
- You can omit pie filling and top the cheesecakes with fresh fruit. Strawberries and raspberries are great cheesecake toppings.
Nutrition
I hope you enjoyed making these easy No-Bake Cheesecake Jars! Enjoy them as a yummy dessert treat that everyone will love. Let me know what you think of this recipe in the comments below. I can’t wait to hear your thoughts!
