Strawberry No-Bake Cheesecake in a Jar – Simple, Fresh, and Perfect for Sharing

This Strawberry No-Bake Cheesecake in a Jar is creamy, light, and honestly hard to resist. No oven, no complicated steps—just a few bowls and a handful of ingredients. It’s great for make-ahead desserts, picnics, or an easy treat after dinner.

The layers look beautiful in clear jars, and everyone gets their own little cheesecake. If you like sweet, tangy, and fresh, this hits the spot.

Print Recipe

Strawberry No-Bake Cheesecake in a Jar - Simple, Fresh, and Perfect for Sharing

Prep Time20 minutes mins

Total Time20 minutes mins

Servings: 6 servings

Ingredients

• Crust: 1 1/2 cups graham cracker crumbs (or digestive biscuits), 5 tablespoons unsalted butter (melted), 2 tablespoons granulated sugar, pinch of salt
• Cheesecake Filling: 12 oz (340 g) cream cheese, softened; 1/2 cup powdered sugar; 1 teaspoon vanilla extract; zest of 1/2 lemon (optional); 1 cup cold heavy whipping cream
• Strawberry Layer: 2 cups fresh strawberries, hulled and sliced (or thawed frozen), 2–3 tablespoons sugar, 1 teaspoon lemon juice
• Topping (optional): Extra sliced strawberries, crushed cookies, or a small dollop of whipped cream
• Equipment: 6–8 small jars (6–8 oz each), mixing bowls, hand mixer or whisk, spatula

Instructions

• Make the strawberry layer: In a bowl, toss the sliced strawberries with sugar and lemon juice. Let them sit for 10 minutes until they get juicy.
• Prepare the crust: Mix graham crumbs, melted butter, sugar, and a pinch of salt.The mixture should look like wet sand and hold together when pressed.
• Whip the cream: In a cold bowl, beat the heavy cream to stiff peaks. Set aside.
• Mix the cheesecake base: In another bowl, beat softened cream cheese, powdered sugar, vanilla, and lemon zest until smooth and fluffy.
• Fold together: Gently fold the whipped cream into the cream cheese mixture in two additions until no streaks remain.
• Assemble the jars: Spoon 2–3 tablespoons of crust into each jar and press lightly. Add a layer of cheesecake filling, then a spoonful of strawberries and their juices.Repeat layers if your jars are tall, finishing with strawberries.
• Chill: Cover and refrigerate for at least 2 hours, or up to 24 hours, to set and let flavors meld.
• Finish and serve: Top with extra berries, a sprinkle of crumbs, or a small swirl of whipped cream. Serve cold.

Why This Recipe Works

• No baking required: The cream cheese and whipped cream set beautifully in the fridge.
• Balanced flavors: The buttery cookie layer, creamy filling, and bright strawberries all complement each other.
• Quick to assemble: From start to finish, it takes about 20 minutes, plus chilling time.
• Portable and portioned: Serving in jars keeps it neat and easy to store or take on the go.
• Flexible: Works with fresh or frozen strawberries and multiple crust options.

Ingredients

• Crust: 1 1/2 cups graham cracker crumbs (or digestive biscuits), 5 tablespoons unsalted butter (melted), 2 tablespoons granulated sugar, pinch of salt
• Cheesecake Filling: 12 oz (340 g) cream cheese, softened; 1/2 cup powdered sugar; 1 teaspoon vanilla extract; zest of 1/2 lemon (optional); 1 cup cold heavy whipping cream
• Strawberry Layer: 2 cups fresh strawberries, hulled and sliced (or thawed frozen), 2–3 tablespoons sugar, 1 teaspoon lemon juice
• Topping (optional): Extra sliced strawberries, crushed cookies, or a small dollop of whipped cream
• Equipment: 6–8 small jars (6–8 oz each), mixing bowls, hand mixer or whisk, spatula

Step-by-Step Instructions

1. Make the strawberry layer: In a bowl, toss the sliced strawberries with sugar and lemon juice. Let them sit for 10 minutes until they get juicy.
2. Prepare the crust: Mix graham crumbs, melted butter, sugar, and a pinch of salt.

   The mixture should look like wet sand and hold together when pressed.

3. Whip the cream: In a cold bowl, beat the heavy cream to stiff peaks. Set aside.
4. Mix the cheesecake base: In another bowl, beat softened cream cheese, powdered sugar, vanilla, and lemon zest until smooth and fluffy.
5. Fold together: Gently fold the whipped cream into the cream cheese mixture in two additions until no streaks remain.
6. Assemble the jars: Spoon 2–3 tablespoons of crust into each jar and press lightly. Add a layer of cheesecake filling, then a spoonful of strawberries and their juices.

   Repeat layers if your jars are tall, finishing with strawberries.

7. Chill: Cover and refrigerate for at least 2 hours, or up to 24 hours, to set and let flavors meld.
8. Finish and serve: Top with extra berries, a sprinkle of crumbs, or a small swirl of whipped cream. Serve cold.

How to Store

• Refrigerator: Keep jars covered and chilled for up to 3 days. The crust stays crispest on day 1–2.
• Make-ahead tip: Assemble the crust and filling in jars, then add strawberries just before serving for maximum freshness.
• Freezing: Not recommended once assembled with strawberries.

  If needed, freeze the cheesecake filling alone for up to 1 month; thaw in the fridge and whisk before using.

Why This is Good for You

• Fresh fruit: Strawberries bring vitamin C, fiber, and antioxidants.
• Portion control: Individual jars make serving sizes clear and help avoid overdoing it.
• Less sugar than store-bought: You control the sweetness. You can reduce sugar slightly without losing flavor.

What Not to Do

• Don’t skip softening the cream cheese: Cold cream cheese leads to a lumpy filling.
• Don’t overwhip the cream: Overbeating turns it grainy and makes the filling dense.
• Don’t use warm butter in excess: Too much butter or very warm butter will make the crust greasy and heavy.
• Don’t skip chilling: The texture sets in the fridge; rushing it results in a runny dessert.

Variations You Can Try

• Cookie swap: Use Biscoff, Oreos (skip added sugar), or shortbread in place of graham crackers.
• Citrus twist: Add more lemon zest or a splash of lemon juice to the filling for extra tang.
• Berry mix: Mix strawberries with raspberries or blueberries for a mixed-berry jar.
• Lightened-up: Use Neufchâtel (reduced-fat cream cheese) and reduce sugar by 1–2 tablespoons.
• Gluten-free: Choose gluten-free cookies for the crust.
• Chocolate lovers: Add a thin layer of melted dark chocolate over the crust and let it set before adding filling.

FAQ

Can I use frozen strawberries?

Yes. Thaw them first, drain excess liquid, then toss with a bit of sugar and lemon.

They’re softer than fresh but still delicious.

How do I fix a lumpy filling?

Make sure the cream cheese is fully softened. Beat it well with the powdered sugar before adding the whipped cream. If lumps remain, gently whisk until smooth without deflating too much.

Can I make this dairy-free?

You can try dairy-free cream cheese and a coconut whipping cream alternative.

Flavor may change slightly, but the method is the same.

What size jars should I use?

Jars between 6–8 ounces work best. This gives room for layers without overwhelming portions.

How long should it chill?

At least 2 hours. For the best set and flavor, chill 4–6 hours or overnight.

Can I cut the sugar?

Yes.

Reduce the powdered sugar in the filling by 1–2 tablespoons and sweeten the strawberries to taste. The dessert will still be creamy and bright.

In Conclusion

Strawberry No-Bake Cheesecake in a Jar is simple to make, gorgeous to serve, and easy to customize. With a buttery crust, silky filling, and fresh berries, it brings classic cheesecake flavor without turning on the oven.

Make a batch today and stash a few in the fridge—you’ll be set for sweet moments all week.