No Bake Strawberry Cheesecake Jars for Easy Nights
No bake strawberry cheesecake jars give you creamy, tangy cheesecake flavor with buttery graham crumbs and juicy strawberries—made in individual portions without turning on the oven.
Equipment
- Small saucepan
- Shallow bowl
- Medium Bowl
- Mixing bowls
- Electric hand mixer
- Rubber spatula
- Fork
- Spoon or small glass (for pressing crumbs)
- 4 (8 oz / 240 ml) jars with lids or plastic wrap
Ingredients
For the strawberry layer
- 250 g fresh strawberries chopped, divided (about 2 cups total; reserve 1/2 cup for layering)
- 25 g granulated sugar or to taste
- 2 tsp fresh lemon juice
- 5 g cornstarch mixed with 30 ml / 2 tbsp cold water (slurry, for thickening)
For the crumb base
- 100 g graham cracker crumbs
- 30 g granulated sugar
- 60 g unsalted butter melted and slightly cooled (about 4 tbsp / 55 ml)
- fine salt optional pinch
For the cheesecake filling
- 225 g full-fat cream cheese softened to cool room temperature (8 oz)
- 120 g heavy whipping cream cold (about 1 cup)
- 60 g sour cream or plain Greek yogurt adds tang (about 1/4 cup)
- 70 g granulated sugar or 60 g powdered sugar for a smoother texture
- 1 tsp pure vanilla extract
- 2 tsp fresh lemon juice
- sliced strawberries optional garnish
- finely crushed graham crumbs optional garnish
Instructions
- Make the strawberry topping. Add 1 1/2 cups of the chopped strawberries (reserve the remaining 1/2 cup for layering), sugar, and lemon juice to a small saucepan. Stir over medium heat until the strawberries start to release juice, 2–3 minutes.
- Thicken the strawberries. Stir the cornstarch slurry again so it’s smooth, then drizzle it into the bubbling strawberries while stirring. Cook 1–2 minutes more, until the liquid turns glossy and lightly thickened; it should coat the back of a spoon but still spoon easily.
- Cool the strawberry mixture. Scrape the topping into a shallow bowl to cool faster. Let it come to room temperature, then chill briefly if you have time. It should be cool before it touches the cheesecake layer so the cream doesn’t melt.
- Prepare the crumb base. In a medium bowl, combine graham cracker crumbs, sugar, and salt if using. Pour in the melted butter and mix with a fork until evenly moistened and the mixture holds together when squeezed.
- Press crumbs into the jars. Divide the crumb mixture evenly among 4 clean jars (about 3–4 tablespoons per jar). Press down gently with the back of a spoon or a small glass to create a firm but not rock-hard base; set aside.
- Beat the cream cheese. In a mixing bowl, beat the softened cream cheese with an electric hand mixer on medium speed until completely smooth and fluffy, about 1–2 minutes, scraping down the bowl as needed.
- Add sugar, vanilla, and lemon. Add the sugar (or powdered sugar), vanilla, and lemon juice. Mix until the sugar dissolves and the mixture looks glossy and creamy, 1–2 minutes more.
- Blend in sour cream or yogurt. Add the sour cream or Greek yogurt and mix just until combined and silky; it should look like a thick, smooth frosting.
- Whip the cream separately. In another clean bowl, whip the cold heavy cream to medium-stiff peaks (a peak that just barely folds over at the tip).
- Fold whipped cream into the cheesecake base. Stir in about one-third of the whipped cream to lighten the base, then gently fold in the remaining whipped cream with a spatula until no heavy streaks remain.
- Assemble the first layers. Spoon or pipe a layer of cheesecake filling over the crumb base in each jar (about 1/4–1/3 cup per layer). Tap jars gently on the counter to settle and remove air pockets.
- Add fresh strawberries. Sprinkle a layer of the reserved chopped fresh strawberries over the filling in each jar.
- Top with strawberry compote. Spoon a layer of the cooled strawberry topping over the fresh berries. Leave as-is or repeat filling and topping if your jars are taller and you have extra.
- Chill to set. Cover each jar and refrigerate at least 2 hours (or up to 24 hours) until the filling is set enough to eat with a spoon.
- Garnish and serve. Just before serving, add thin strawberry slices and a pinch of extra graham crumbs if desired. Serve well chilled.
Nutrition
Calories: 540kcalCarbohydrates: 52gProtein: 7gFat: 35gSaturated Fat: 21gCholesterol: 110mgSodium: 320mgPotassium: 260mgFiber: 2gSugar: 37gVitamin A: 900IUVitamin C: 55mgCalcium: 120mgIron: 1.5mg
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