A perfect simple dessert for any time of the year. Single-serve No-Bake Cheesecake in a Jar is the ultimate easy dessert. If fresh fruit is not available try frozen berries or other seasonal fruit. For an alternate and simple topping, a raspberry jam or a lemon curd works nicely. I use a variety of toppings including a pineapple guava jam, diced pears, and sliced apples.
Easy and creamy no-bake cheesecake topped with a variety of toppings. Each little mason jar can have a different topping. Fresh berries are especially easy. Serve these in 4-ounce or half-pint wide mouth mason jars ← (affiliate link) or another single-serving baking dish.
The 3 scrumptious Layers of No-Bake Cheesecake in Jars:
- Chocolate wafer or Graham Cracker Crust
- No-Bake Cheesecake Filling
- Fruit Topping
Ingredients Notes
- Cream cheese - Low-fat version is fine to use.
- Greek yogurt - Plain Greek yogurt or substitute heavy or cool whip.
- Sugar - Granulated sugar
- Lime juice - Lemon juice can also be used. I recommend only using fresh-squeezed juice.
- Vanilla extract - for a more citrus flavor half the vanilla and add in some lemon extract.
- Chocolate wafers - The Famous chocolate wafers are then and make a classic chocolate cookie crust. Ginger snap cookies can be substituted for a little extra flavor zing. For a more traditional recipe try a basic graham cracker crust.
- Butter - The melted holds the crust together. Slowly add the melted butter to just moistened.
Ingredient quantities are listed on the recipe card.
Recipe Directions
- Break chocolate wafers into small pieces and place them in a Ziploc bag. Crush the pieces into fine crumbs with a rolling pin, rolling and turning the bag to get all the pieces crushed,
- In a medium bowl, mix together crumbs and melted butter. Mix until crumbs are moistened.
- Divide evenly between four (4) half-pint wide mouth mason jars. Press on the mixture with your fingers or the bottom of a small glass to compact the crust.
- In a large bowl, combine cream cheese and sugar, and blend with an electric hand mixer until combined and smooth, about 2 minutes.
- Fold in the Greek yogurt.
- Add in the vanilla and lime juice. Mix together.
- Spoon the cream cheese mixture evenly into each mason jar. Cover lightly and refrigerate for 2 hours before serving.
Add toppings before serving.
The classic graham cracker crust always works. Try a shortbread cookie or vanilla wafer or just about any cookie will work.
If you rarely use Greek yogurt, use heavy cream. If using heavy cream you will need to add a little sugar and whip it with a mixer until soft peaks form.
Yes, since these are made in small mason jars place the lid on and freeze. Don't top with berries until you are ready to eat. These little cheesecake desserts can be frozen for up to a month. When you’re ready to eat, remove from the freezer and thaw overnight in the refrigerator, and top with fresh berries.
Ideas for different cheesecake Toppings
- Fresh Fruit - a combination of berries, pears, or other soft fruit.
- Fruit Spread - choose a low sugar fruit product like Dalfour fruit spread or Bonne Maman intense fruit jam.
- Chocolate Shavings - anything from milk to dark chocolate.
Tips for making the best single-serving no-bake cheesecake.
- The cream cheese should be at room temperature. If you are in a hurry softened in the microwave at 50% power for 10-15 seconds.
- Don’t underwork the cream cheese and sugar, you want a smooth consistency. Scrap the sides of the bowl down to ensure you get everything mixed.
Reasons to love no-bake cheesecakes in a jar.
No-bake small-batch cheesecake in a jar is just plain easier than baked cheesecake. With no eggs and no baking, you have a foolproof dessert.
The filling is creamy the crust is classic and all you need is a hand mixer and a couple of bowls. You can add different extracts and toppings for an endless variety of cheesecake flavors.
These are also great for potlucks, put a lid on the little jars and transport them easily.
No Bake Single Serve Cheesecake in A Jar
Lovely no bake berry cheesecake dessert that is light and satisfying. The ginger snap cookie crust gives this dessert a little extra zing.
Ingredients
Cookie Crust
- 12 chocolate wafers
- 3 tablespoons butter, melted
Filling
- 8 ounce Cream Cheese, room temperature
- 1 (5 ounce) carton plain Greek Yogurt
- 3 tablespoons Sugar
- 1 tablespoon Lime juice
- 1 teaspoon vanilla extract
Optional topping
- ½ cup fresh Strawberries
- 4 teaspoons Lemon curd
Instructions
Crust
- Break chocolate wafers into small pieces and place in azip loc bag. Crush the pieces into fine crumbs with a rolling pin, rolling and turning the bag to get all the pieces crushed,
- In a medium bowl, mix together crumbs and melted butter. Mix until crumbs are moistened.
- Divide evenly between four (4) half pint wide mouth mason jars. Press on the mixture with your fingers or the bottom of a small glass to compact the crust.
Filling
- In a large bowl, combine cream cheese and sugar, and blend with an electric hand mixer until combined and smooth, about 2 minutes.
- Fold in the yogurt.
- Add in the vanilla and lime juice juice. Mix together.
- Spoon the cream cheese mixture evenly into each mason jar. Cover lightly and refrigerate for 2 hours before serving. Top with fresh fruit before serving.
Notes
- Use jams or fresh fruit for toppings.
- Recipe can be halved or doubled.
- For larger serving use a half pint mason jar.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 539Total Fat: 46gSaturated Fat: 28gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 131mgSodium: 347mgCarbohydrates: 28gFiber: 0gSugar: 17gProtein: 6g
Christina @ GlutenFreeTree
This looks and sounds utterly divine! And, I love that I've found your blog. You mention your tiny 1960's kitchen. Do you have photos of it? Mine is just as small, but yours sounds more charming. Ha!
A Weekend Cook
Hi Christina,
I was planning on doing just that! I'm in the process of a little mini redo and when it's complete I'll share some before and after photos.
Cheers,
Sydney