# No-Bake Strawberry Cheesecake Jars

> To make no-bake strawberry cheesecake jars, press a buttery graham cracker crumb into 6 small jars, then pipe or spoon in a filling of cream cheese beaten with icing sugar, lemon and vanilla and folded with whipped cream. Chill for at least 2 hours and top with fresh strawberries before serving.

Source: https://www.savourrecipes.com/recipe/no-bake-strawberry-cheesecake-jars
Author: Cookwithmrdots | Published: Jun 15, 2026 | Updated: Aug 10, 2026
Categories: Dessert Recipes
Collections: Spring Recipes
Tags: Vegetarian, Make Ahead, Kid Friendly

All the creamy, tangy goodness of strawberry cheesecake, layered into jars with no oven and no water bath. They are ideal for parties because you can make them up to 2 days ahead.

## Key facts

- Prep time: 20 mins
- Cook time: 0 mins
- Chill: 2 hrs
- Total time: 2 hrs 20 mins
- Yield: 6 jars
- Difficulty: Easy
- Cuisine: American
- Method: No-bake
- Calories: 420 per serving

## Ingredients

### Crumb base

- 1 cup graham cracker crumbs
- 3 tbsp unsalted butter, melted
- 1 tbsp granulated sugar
### Cheesecake filling

- 250 g brick-style cream cheese, softened
- 1/2 cup icing sugar
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1 tsp pure vanilla extract
- 1 cup 35% whipping cream, cold
### Strawberry topping

- 2 cups fresh strawberries, hulled and diced
- 1 tbsp granulated sugar

## Equipment

- 6 small jars or glasses (250 ml)
- Electric mixer
- Mixing bowls
- Piping bag (optional)

## Instructions

1. **Make the crumb base.** Mix the graham crumbs, melted butter and sugar until it looks like wet sand. Divide between 6 jars and press down firmly with the back of a spoon.
2. **Macerate the strawberries.** Toss the diced strawberries with the sugar and set aside while you make the filling. They will release a light syrup.
3. **Make the filling.** Beat the cream cheese, icing sugar, lemon zest, lemon juice and vanilla until smooth. In another bowl, whip the cold cream to stiff peaks, then fold it into the cream cheese mixture in two additions.
4. **Layer and chill.** Pipe or spoon the filling over the crumb base. Cover and refrigerate for at least 2 hours, until set.
5. **Top and serve.** Just before serving, spoon the strawberries and their syrup over each jar.

## Tips

- Soften the cream cheese fully at room temperature, or the filling will be lumpy.
- Use brick-style cream cheese, not tub-style spread, so the filling sets properly.
- Add the strawberries at the last minute so the topping stays bright and fresh.

## Variations

- Swap the strawberries for blueberries, raspberries or mango.
- Use crushed digestive biscuits or Oreo crumbs for the base.
- Layer the strawberries in the middle as well as on top for a parfait look.

## Storage

- Fridge: Covered jars (without the strawberry topping) keep for up to 2 days. Once topped, eat within 24 hours.
- Freezer: Freeze untopped jars for up to 1 month and thaw overnight in the fridge.

## Nutrition per serving (estimate)

| Calories | Protein | Carbohydrates | Fat |
|---|---|---|---|
| 420 | 5 g | 34 g | 30 g |

## Frequently asked questions

### How long do no-bake cheesecake jars need to set?

At least 2 hours in the fridge. For the firmest texture, chill them overnight.

### Can I make cheesecake jars ahead of time?

Yes. Make the crumb base and filling up to 2 days ahead, keep them covered in the fridge and add the strawberries just before serving.

### Why is my no-bake cheesecake runny?

The cream was not whipped to stiff peaks, or tub-style cream cheese was used. Whip the cream until it holds its shape and use brick-style cream cheese.

### Can I use frozen strawberries?

Yes. Thaw and drain them first, then toss with the sugar. The topping will be softer and juicier than with fresh berries.