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No-Bake Chocolate Cheesecake Jars

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If you’ve been looking for an easy no-bake recipe, look no further than these No Bake Chocolate Cheesecake Jars! These individual dessert jars are packed with delicious chocolate cheesecake flavor – no oven required. All you need are a few simple ingredients like cream cheese, cocoa powder, heavy cream, and graham crackers, and you’re ready to create a creamy no-bake cheesecake treat.

Jar of chocolate cheesecake topped with ganache and a strawberry.

These jars can be assembled in no time, and no special equipment is required either. Whether you’re hosting a party or just want to make something special for your family, these no-bake cheesecake jars are sure to be a hit! So go ahead, and give this no-bake recipe a try – you won’t regret it!

This chocolate version of cheesecake jars won’t disappoint. Let’s take a look at how to make them.

Ingredients

  • Graham Cracker crumbs (approx 8 sheets Graham Crackers)
  • Butter
  • Cream cheese
  • Powdered sugar
  • Heavy cream
  • Semi-sweet chocolate
  • Strawberries
Ingredients to make a no-bake chocolate cheesecake jar.

Instructions

Graham crackers in a food processor.

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).

Graham cracker crumbs in a food processor.

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.

Graham cracker crust in the bottom of a glass jar.

To make the cheesecake filling, put the cream cheese powdered sugar and vanilla extract into a large mixing bowl. (This works best using an electric mixer with a whisk attachment. You can also use a hand mixer.)

Cream cheese, powdered sugar, and vanilla in a glass mixing bowl.

Beat briefly until the cream cheese and powdered sugar are combined. Set it aside.

Whipped cream cheese in a bowl.

In a separate bowl, add the heavy cream and whisk until stiff peaks.

Cream being poured into a glass mixing bowl.

Add the whipped cream to the cream cheese mixture and fold together gently using a spatula.

Whipped cream cheese in a bowl.

To make the chocolate ganache, add finely chopped chocolate to a heatproof bowl. Pour the heavy cream into a small saucepan set over low heat. As soon as the cream comes to a simmer remove it from the heat and pour over the chopped chocolate.

Chocolate and cream being combined in a bowl.

Let it sit for 5 minutes then, using a metal spoon or spatula, stir the mixture very slowly until it’s fully combined and uniform in color. The ganache will be thick and glossy.

Chocolate ganache in a bowl.

Add 4 heaping tablespoons of the chocolate ganache to the cheesecake mixture and fold gently until combined.

Cream cheese and chocolate being stirred together in a glass mixing bowl.

Transfer the chocolate cheesecake mixture to a piping bag.

Snip the end off with scissors then pipe the cheesecake mixture into the jars leaving a space at the top for the chocolate ganache.

Add the remaining chocolate ganache to each jar filling them to the top.

Chocolate ganache being spooned over a jar of chocolate cheesecake.

To decorate, add a strawberry to the top of each jar.

Jar of no bake chocolate cheesecake topped with a strawberry.

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.
  • For the chocolate ganache, we recommend you use the best quality semi-sweet chocolate you can afford. If the ganache seizes (tightens up), set the bowl over a bain marie (a saucepan filled with a couple of inches of hot water) and stir gently with a spatula until all the chocolate has melted. If it’s still seized you can add a teaspoon of boiling water and mix until the chocolate has melted.

 Variations

Get creative with your toppings. Fresh fruit, crushed Oreos, sprinkles, chocolate shavings, chocolate curls, and whipped cream are a few tasting toppings that pair well with the chocolate cheesecake base.

Spoonful of chocolate cheesecake.

Frequently Asked Question

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.

Three jars of no bake chocolate cheesecake.

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!


Like cheesecake? Be sure to check out our other cheesecake recipes: Baked Cheesecake with Cookie Crust, Cheesecake Brownies, Crustless Cheesecake Bites, and Banana Cheesecake.

Jar of chocolate cheesecake topped with ganache and a strawberry.

No Bake Chocolate Cheesecake Jars

Indulge your senses with these heavenly cheesecake jars, a perfect combination of velvety chocolate and sweet graham crackers covered in divine ganache.
5 from 1 vote
Print Pin
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 6 Jars
Calories: 897kcal

Equipment

Ingredients

  • 1 cup Graham Cracker crumbs approx 8 sheets Graham Crackers
  • ¼ cup butter melted
  • 16 ounces cream cheese
  • ¾ cup powdered sugar
  • 2 cups heavy cream 1

Chocolate ganache

  • 4 ounces semi-sweet chocolate finely chopped
  • 4 ounces heavy cream

Garnish

  • 6 Strawberries

Instructions

  • To make the cookie crust, process the Graham Crackers in a food processor until crumbly (or add them to a ziplock bag and bash them up 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 crumbs are in an even layer.  Set aside.
  • To make the cheesecake filling, put the cream cheese and powdered sugar 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 form.
  • Add the whipped cream to the cream cheese mixture and fold together gently using a spatula. Set aside.
  • To make the chocolate ganache, add finely chopped chocolate to a heatproof bowl.
  • Pour the heavy cream into a small saucepan set over low heat. As soon as the cream comes to a simmer remove it from the heat and pour over the chopped chocolate. Let it sit for 5 minutes then, using a metal spoon or spatula, stir the mixture very slowly until it’s fully combined and uniform in color. The ganache will be thick and glossy.
  • Add 4 heaping tablespoons of the chocolate ganache to the cheesecake mixture and fold gently until combined.
  • Transfer the chocolate cheesecake mixture to a piping bag. Snip the end off with scissors then pipe the cheesecake mixture into the jars leaving a space at the top for the chocolate ganache.
  • Add the remaining chocolate ganache to each jar filling them to the top.
  • To decorate, add a strawberry to the top of each jar.

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.
  • For the chocolate ganache, we recommend you use the best quality semi-sweet chocolate you can afford. If the ganache seizes (teightens up), set the bowl over a bain marie (a saucepan filled with a couple of inches of hot water) and and stir gently with a spatula until all the chocolate has melted. If it’s still seized you can add a teaspoon of boiling water and mix until the chocolate has melted.

Nutrition

Serving: 1 | Calories: 897kcal | Carbohydrates: 43g | Protein: 10g | Fat: 78g | Saturated Fat: 47g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Trans Fat: 0.3g | Cholesterol: 209mg | Sodium: 419mg | Potassium: 346mg | Fiber: 2g | Sugar: 31g | Vitamin A: 2707IU | Vitamin C: 8mg | Calcium: 165mg | Iron: 2mg
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Be sure to come back and tell us how your cheesecake jars turned out!

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