I’ve always loved a fancy dessert that somehow feels like a secret. These no-bake cheesecake jars became my go-to when I needed an impressive but easy treat. They fit perfectly into my busy life—quick to make, no oven required, and endlessly customizable. If you want a simple yet stunning dessert, these cheesecake jars will be your new best friend.
Table of Contents
cheesecake jars
Ingredients
Equipment
Method
- Have your jars ready to go and lined up. This recipe yields about 6 8-ounce jars or 10 6-ounce jars.
- Melt the butter in the microwave in a medium heat-proof bowl or use the stove. Stir in the graham cracker crumbs. The mixture will resemble wet sand.
- Spoon a generous spoonful into each jar, about 2 Tablespoons into the 8-ounce jars and 1 and 1/2 Tablespoons into the 6-ounce jars. If there’s any crust leftover, sprinkle into the jars to use up or discard. Set jars aside.
- Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 3-4 minutes. Set aside.
- Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese, sugar, sour cream, lemon juice, and vanilla extract together on medium-high speed until smooth and creamy. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.
- Using your mixer on low speed or a silicone spatula, fold the whipped cream into the cheesecake filling until combined. This takes several turns of your silicone spatula. Combine slowly as you don’t want to deflate all the air in the whipped cream.
- Layer a couple large spoonfuls of filling on top of the crust in the jars. Use about 1/4 – 1/3 cup filling in the 8 ounce jars and 3 Tablespoons (or however much you can pack in!) into the 6 ounce jars. Make sure to leave room for the topping.
- The cheesecake jars are at room temperature at this point, but if you’d like to serve chilled, chill for at least 30 minutes and up to 3 days before adding the topping. (Cover if chilling for longer than 30 minutes.) I recommend adding the topping when serving or up to 2 hours in advance. The topping can seep down into the layers, so that’s why I recommend adding it soon before serving.
- Spoon topping and garnishes on top of filling, then serve.
- Cover and store leftover cheesecake jars in the refrigerator for up to 5 days.
Notes
Why You’ll Love These Easy Cheesecake Jars
- No baking required, making them perfect for all skill levels and super quick to assemble.
- The jars look impressive but are so approachable, great for last-minute guests or special occasions.
- Completely customizable with different crusts, toppings, and flavors to suit any taste.
- You can prepare them ahead of time, saving stress and making party planning a breeze.
- Convenient portion sizes mean no wasted dessert, and they’re easy to store.
Jars & Equipment You’ll Need
Choosing the right jar size fits the vibe of your event perfectly. Four-ounce jars work well for tastings or mini-desserts, letting guests enjoy a variety without feeling too full. Six-ounce jars balance portion and presentation, ideal for casual dinners. Eight-ounce jars are indulgent and satisfying for a full dessert serving.
Essential tools include a hand mixer or stand mixer for whipping cream and mixing cream cheese smoothly. A silicone spatula helps fold the whipped cream gently. For neat layers, piping bags are optional but highly recommended if you want a polished look.
Key Ingredients for Foolproof Cheesecake Jars
Full-fat brick-style cream cheese is non-negotiable for that smooth, creamy texture and firm structure. Avoid spreads or low-fat versions—they just won’t hold up. Cold heavy cream whipped to stiff peaks is essential to give the filling lightness and stability. Lemon juice and sour cream add the signature tang that makes cheesecake flavors pop, balancing sweetness with a hint of brightness. For a smooth and stable cheesecake, using full-fat brick cream cheese is essential, as lower-fat options can result in a runny filling.
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 & garnishes (see note)
How to Make Cheesecake Jars (Step-by-Step)
Mini-Tutorial: How to Fold Whipped Cream
To keep your cheesecake filling light and airy, gently fold the whipped cream into the cream cheese mixture. Use a silicone spatula to cut through the center, scoop from the bottom, and turn the bowl slowly. Avoid stirring vigorously as this deflates the whipped cream and makes the filling runny.
- Prepare your jars. Have your jars lined up and ready. This recipe makes about 6 jars of 8 ounces or 10 jars of 6 ounces.
- Make the crust. Melt butter and mix with graham cracker crumbs until it resembles wet sand. Spoon about 2 tablespoons into each 8-ounce jar or 1 and 1/2 tablespoons into each 6-ounce jar. Use leftover crumbs to top jars or discard. Set aside.
- Whip the cream. Beat cold heavy cream on medium-high until stiff peaks form, about 3-4 minutes. Set aside.
- Mix the filling. Beat cream cheese, sugar, sour cream, lemon juice, and vanilla on medium-high until smooth and creamy, with no lumps remaining.
- Fold whipped cream in. Gently fold the whipped cream into the cream cheese mixture until combined, taking care not to deflate the airiness.
- Layer the jars. Spoon filling over crust in jars: about 1/4–1/3 cup for 8-ounce jars and 3 tablespoons for 6-ounce jars, leaving room for toppings.
- Chill if desired. These jars are fine at room temperature, but chilling for 30 minutes to 3 days enhances flavor and texture. Cover if chilling more than 30 minutes. Add toppings right before serving or within 2 hours.
- Add toppings and serve. Spoon your chosen toppings over each jar and enjoy. Cover and refrigerate leftovers for up to 5 days.
Tips for Absolute Beginners
- Don’t over-whip your cream; aim for stiff peaks but avoid going too far.
- Make sure your cream cheese is fully softened to room temperature to prevent lumps.
- Gently folding is key—take your time to keep the filling light and fluffy.
Pro Tips for Assembling Your Cheesecake Jars
To get perfectly neat layers, try these two methods:
- Spoon method: Use a large spoon to dollop filling in a rustic yet charming way. It’s forgiving and quick.
- Piping bag method: Fill a piping bag with the cheesecake filling and pipe into jars for clean, even layers. To do this, gently twist the top of the bag, apply steady pressure, and pipe slowly in a spiral or vertical lines. This method creates a professional look with minimal mess.
Endless Flavor Variations & Topping Ideas
The base cheesecake jar is a perfect blank canvas. Here are some ways to make it your own:
Crust Variations
| Crust Type | Preparation Notes |
|---|---|
| Oreo | Use 1 cup crushed Oreos + 2 tbsp melted butter |
| Biscoff | Use 1 cup crushed Biscoff cookies + 2 tbsp butter |
| Pretzels | Use 1 cup crushed pretzels + 2 tbsp melted butter |
| Gingersnaps | Use 1 cup crushed gingersnaps + 2 tbsp butter |
| Nut-based | Use 1 cup chopped nuts + 2 tbsp melted butter, toast lightly |
Topping & Flavor Pairing Guide
- Lemon filling + blueberry compote
- Chocolate filling + raspberry sauce
- Plain filling + salted caramel and pretzels
- Vanilla filling + fresh strawberries and whipped cream
- Pumpkin spice filling + candied pecans
I even created a pinnable infographic to keep these flavor combos handy!
Theming Your Cheesecake Jars for Holidays
- Red, white, and blue berries layered for a festive 4th of July dessert
- Crushed peppermint candies and chocolate drizzle for Christmas cheer
- Orange zest and cinnamon topping for a cozy fall vibe
How to Store & Make-Ahead
Store your cheesecake jars covered in the refrigerator for up to 5 days. You can make the crust and filling up to 3 days in advance. For best taste and texture, add toppings right before serving since they can sink into the filling if added too early.
Frequently Asked Questions (Troubleshooting)
Why is my cheesecake filling runny?
Runny filling usually means the heavy cream wasn’t cold or whipped to stiff peaks, or the folding was too vigorous, deflating the mixture. Using cream cheese spread instead of full-fat brick cream cheese also causes instability. Chill the jars longer if needed to firm up.
Can I use low-fat cream cheese or Cool Whip?
Low-fat cream cheese won’t set properly and leads to runny filling. While Cool Whip can replace homemade whipped cream, the texture and flavor will differ. For the best, tested results, stick to full-fat brick cream cheese and real heavy cream. Using Dream Whip is another option if you’re looking for a different texture, though it may alter the classic cheesecake flavor.
Can I freeze these cheesecake jars?
Yes! Freeze jars without toppings for up to 1 month. Thaw gently overnight in the refrigerator, then add toppings before serving.
How do I double this recipe for a crowd?
Simply double or triple all ingredients and use a large mixing bowl or stand mixer. Be sure to fold whipped cream in gently and thoroughly without overmixing to keep that perfect texture.
Conclusion
These no-bake cheesecake jars are the definition of easy and delicious. They look elegant, require minimal effort, and adapt to your taste and schedule. What creative flavor combination will you be making first? I’d love to hear your ideas in the comments below! Don’t forget to sign up for the newsletter to get your free downloadable “Cheesecake Jar Flavor & Topping Cheatsheet.” Let’s keep making dessert joyful and simple!
