5 from 18 votes
No Bake Cheesecake In a Jar
This no bake cheesecake in a jar offers a portable dessert with a graham cracker crust base topped by a creamy, smooth cheesecake filling made by folding whipped cream into sweetened cream cheese. A homemade cherry pie filling crowns each jar, adding tart fruitiness balances the richness. The jars allow individual servings and visually appealing layered presentation, ideal for easy dessert portions without baking.
Prep Time
30 mins
Cook Time
10 mins
Additional Time
8 hrs
Total Time
8 hrs 40 mins
Servings:
6
cheesecakes
Calories:
663 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Crust
- 9 graham crackers 1 whole sleeve
- 2 teaspoons granulated sugar
- 1/8 teaspoon salt
- 4 tablespoons butter melted
Cheesecake
- 1 cup heavy whipping cream
- 8 ounces cream cheese room temperature
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice fresh
Cherry Pie Filling
- 4 cups tart cherries pitted
- 1 cup sugar
- ¼ cup cornstarch
Instructions
Crust
- Add the graham crackers, sugar, and salt to a food processor. Pulse until the crackers are finely ground.
- Add the melted butter and pulse until the crumbs are completely coated with butter.
- Divide the crumbs evenly into 6 half pint sized mason jars.
- Press the graham cracker crumbs evenly into the bottom of the jars.
Cup of Yum
Cheesecake
- Add the heavy cream to a large mixing bowl. Beat using a hand mixe ron medium until stiff peaks form. Set aside.
- Add the cream cheese to a separate large mixing bowl. Beat until smooth.
- Add the vanilla, sugar, lemon juice, and salt into the cream cheese. Continue mixing until completely combined.
- Fold half of the whipped cream into the cream cheese mixture.
- Once incorporated, fold in the remaining whipped cream.
- Add the cheesecake mixture into a piping back fitted with a round tip or just a coupler. Pipe the mixture evenly into the 6 mason jars.
Cherry Pie Filling
- Add the cherries to a saucepan and cover with a lid. Cook over medium heat until the cherries begin to break down and release their juice.
- In a small bowl, add the sugar and cornstarch. Stir until combined.
- Once the cherries break down, add the sugar and cornstarch mixture to the cherries. Stir to combine. Allow the cherries to return to a simmer and reduce the heat too low. Continue cooking until the sauce has thickened, approximately 2 minutes.
- Allow the cherry pie filling to cool completely before spooning over the cheesecake.
- Cover and refrigerate the jars until ready to serve or overnight.
Nutrition Information
Calories
663kcal
(33%)
Carbohydrates
80g
(27%)
Protein
6g
(12%)
Fat
37g
(57%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
10g
(50%)
Trans Fat
1g
(50%)
Cholesterol
116mg
(39%)
Sodium
391mg
(16%)
Potassium
328mg
(7%)
Fiber
3g
(12%)
Sugar
59g
(118%)
Vitamin A
1383IU
(28%)
Vitamin C
7mg
(8%)
Calcium
94mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6 cheesecakes
Amount Per Serving
Calories 663
% Daily Value*
| Calories | 663kcal | 33% |
| Carbohydrates | 80g | 27% |
| Protein | 6g | 12% |
| Fat | 37g | 57% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 116mg | 39% |
| Sodium | 391mg | 16% |
| Potassium | 328mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 59g | 118% |
| Vitamin A | 1383IU | 28% |
| Vitamin C | 7mg | 8% |
| Calcium | 94mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.