Easy Summery No Bake Cheesecake Jars
It was too hot outside to bake anything, but I needed a dessert for a summer happy hour party. Instead of turning on the oven and baking, I made these incredibly easy no-bake cheesecake jars. With only ten simple ingredients and an electric mixer, I have an easy party dessert sure to please on a hot summer’s night.
Not only do these taste delicious, but the cute little jars make them look special. They can also be made ahead of time and stored in the refrigerator. Mini mason jars make perfect individual portions. These are the perfect desserts for summer parties, picnics, baby showers, and any event where you want an easy dessert. And every cheesecake lover will be very happy!
What You Need For The No Bake Cheesecake Jar Recipe
- Mini Mason Jars: If you can’t access mini jars, you can serve them in any small bowl or ramekin.
- Graham Crackers: The base of the jars is filled with crushed graham crackers. You can crush them easily with a rolling pin and storage bag, or a food processor pulsed a few times.
- Heavy Cream: Whipped into stiff peaks.
- Cream Cheese: Use a full-fat cream cheese and be sure it is at room temperature before you begin.
- Sour Cream: Once again, full-fat sour cream works best and should also be at room temperature.
- Blueberries: Fresh or frozen will work.
- Sugar
- Butter
- Lemon Juice
- Vanilla Extract
Step-By-Step How To Guide
- Step 1: Make your topping. I’m using fresh blueberries here, but you can substitute the fruit of your choice. Put half the blueberries in a small saucepan with a splash of water and half a cup of sugar. Cover and cook over medium heat for 10 minutes. Add the remaining blueberries and cook another 8 minutes uncovered. Remove from the heat and cool completely before using.
- Step 2: Crush the graham crackers into a coarse mixture. Add the melted butter and combine with the crumbs. This will take on the consistency of wet sand and will be the base for the bottom of the jars. Evenly divide among the mini jars and set aside.
- Step 3: Whip the cold heavy cream into stiff peaks on high speed using a hand mixer or stand mixer fitted with a whisk attachment. Set the whipped cream aside.
- Step 4: In a large bowl, beat the cream cheese, sugar, sour cream, lemon juice, and vanilla extract until smooth. The consistency should be creamy and smooth, and all large lumps should be gone.
- Step 5: Using a rubber spatula, fold in the whipped cream. Do not over-stir the cream cheese mixture, or you will deflate the cream.
- Step 6: Spoon or pipe the cheesecake filling on top of the graham crackers. Then top the cheesecake layer with berry compote or fresh fruit.
Tips For Success
Tip 1: This is a make-ahead dessert. After assembling the jars, cover each with plastic wrap and refrigerate until ready to serve.
Tip 2: To make cleaner and better-looking jars, consider using a piping bag to fill the jars.
Tip 3: Get creative and switch up your toppings. Try your favorite toppings, such as strawberries or peaches. Or add a flavor to the filling. Try no-bake key lime cheesecakes by adding key lime juice to the filling instead of lemon juice.
Tip 4: A time-saving tip is to purchase a box of graham cracker crumbs, which will save a little time and mess.
Tip 5: If you don’t want to make this as individual servings, try constructing it like a trifle in a large bowl.
These easy cheesecake jars are the perfect summer dessert. They’re simple to make, the perfect individual treat, and a great option for a crowd.
No Bake Cheesecake Jars with Blueberry Topping
Ingredients
- 1-1/2 cup graham cracker crumbs about 10 graham crackers
- 2 tablespoons butter melted
- 1 cup heavy whipping cream cold
- 8 oz cream cheese full fat and at room temperature
- 1/2 cup sugar
- 2 tablespoons sour cream
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon vanilla extract
Blueberry Compote
- 1 cup fresh blueberries
- 1/2 cup sugar
Instructions
- Make your topping. I'm using fresh blueberries here, but you can substitute the fruit of your choice. Put half the blueberries in a small saucepan 2 tablespoons of water and half a cup of sugar. Cover and cook over medium heat for 10 minutes. Add the remaining blueberries and cook another 8 minutes uncovered. Remove from the heat and cool completely before using.
Crust
- Crush the graham crackers into a coarse mixture. Add the melted butter and combine with the crumbs. This will take on the consistency of wet sand and will be the base for the bottom of the jars. Evenly divide among the mini jars and set aside.
Filling
- Whip the cold heavy cream into stiff peaks on high speed using a hand mixer or stand mixer fitted with a whisk attachment. Set the whipped cream aside.
- In a large bowl, beat the cream cheese, sugar, sour cream, lemon juice, and vanilla extract until smooth. The consistency should be creamy and smooth, and all large lumps should be gone.
- Using a rubber spatula, fold in the whipped cream. Do not over-stir the cream cheese mixture, or you will deflate the cream.
- Spoon or pipe the cheesecake filling on top of the graham crackers. Then top the cheesecake layer with berry compote or fresh fruit.
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