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

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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Ingredients Method

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

Method
 

  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.