Philadelphia No-Bake Cheesecake in a Jar

This no-bake cheesecake in jars is made with Philadelphia cream cheese for authentic flavor, with a smooth, creamy filling layered over a classic graham cracker crust.

Individual jars make this easy dessert convenient to chill, serve, and enjoy. The rich cheesecake filling and simple crust give you classic cheesecake flavor without turning on the oven.

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I love cheesecake, but I don't always want to bake an entire one or deal with a water bath and long cooling time. Making Philadelphia no-bake cheesecake in jars gives me the creamy cheesecake flavor I want in convenient individual portions without turning on the oven. Letting the cream cheese soften completely before mixing is worth the extra time because it helps create a smoother filling without little lumps.

These cheesecake jars are even better after they've had time to chill, so I like making them a few hours ahead or the night before. They're especially handy when I'm entertaining because the individual jars are already portioned and ready to serve, much like my individual tiramisu cups. When I want an even simpler single-serving dessert, this Eton mess for one is another easy option that doesn't require much time in the kitchen.

Ingredients

Here are the ingredients required for preparing the no-bake cheesecake jars:

• Cream cheese
• Lemon juice
• Heavy cream
• Powdered sugar
• Vanilla extract
• Butter
• Graham crackers
• Fruit topping or cherry pie filling (optional)
• Tart cherries (optional)

Scroll down to the recipe card for quantities used.

How to make Philadelphia no bake cheesecake in jars

In a large mixing bowl, use a hand mixer or stand mixer to whip the heavy whipping cream on high speed until it thickens and becomes fluffy.

Mix in the vanilla extract and powdered sugar. Begin on low speed until the powdered sugar mixes in, then switch to high speed and continue whipping until stiff peaks form. Set aside.

Mix cream cheese and a tablespoon of lemon juice together in another bowl with mixer until it turns soft and creamy.

Add the whipped cream to the cream cheese mixture.

Whip the cream cheese mixture and whipped cream with an electric mixer on medium-high speed until evenly combined.

Place graham crackers into a zipper bag and crush them until they become fine crumbs with a rolling pin. A small food processor will work too.

Mix melted butter in a small bowl with the graham cracker crumbs until everything combines well.

Divide the crumb mixture equally between the jars for the graham cracker crust.

Add the cheesecake filling over the crust.

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Top with cherry pie filling and finish with tart cherries on top.

Enjoy immediately or refrigerate until ready to eat.

Tips

• Use room temperature ingredients. When the ingredients are at room temperature, they are easier to mix, resulting in a smoother batter. If you forget to remove your ingredients from the refrigerator, place the containers in warm water for 15-20 minutes to bring them to room temperature.
• Layer into small mason jars. The best size to use for individual portions is a smaller 4-ounce jar.
• Use a piping bag to pipe the filling into each jar.
• Chill before serving. The cheesecake tastes best when chilled for at least 2 hours and allows time to set. If you're short on time or can't wait, try placing your jars in the freezer for 30-45 minutes instead.
• Add toppings just before serving. This will prevent any sogginess or deflating.

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Variations

Here are a few variations I've tried that work well:

• Oreo: This variation will taste similar to our cookies and cream mousse. Make the crust with crushed Oreo cookies and add extra cookie crumbs to the filling.
• Strawberry: Use strawberry pie filling instead of cherry.
• Chocolate: Add cocoa powder to the cheesecake mixture and make the crust with crushed Oreos. Use chocolate shavings or a chocolate sauce drizzle on top.
• Peanut butter: Add natural peanut butter to the filling or top the cheesecake with a peanut butter sauce.
• Nutella: Stir the chocolate hazelnut spread into the filling or use it as a topping.

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Storage

Seal the lid tightly on each jar and store them in the refrigerator to keep the filling fresh and creamy. They should keep well for up to 5 days when refrigerated at 40°F or below.

For the best results, add the fruit topping shortly before serving. If you're making the jars ahead for a party, you can prepare and refrigerate the cheesecake portion a day or two in advance, then garnish before serving.

If you plan to store them longer, freeze them instead. For the best quality, freeze them without the topping. Cover the jars tightly with lids and freeze for up to 1 month for the best texture, although they can generally be kept frozen for up to 2 months. When you're ready to eat one, thaw it overnight in the fridge before serving. Add the topping after thawing and just before serving.

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Recipe

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Print Recipe Pin Recipe Review Recipe

Cheesecake in a Jar

5 from 5 votes

Treat yourself to an indulgent, no-bake cheesecake in a jar with cherry topping. This quick and easy-to-make dessert is sure to be a hit.

Prep Time30 minutes mins

Total Time30 minutes mins

Course: Dessert

Cuisine: American

Servings (Adjustable): 4

Calories: 493kcal

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Ingredients

• ▢ 4 tablespoons canned cherry pie filling see notes for leftovers
• ▢ 4 ounces cream cheese at room temperature
• ▢ 1 tablespoon lemon juice
• ▢ 1 cup heavy whipping cream
• ▢ ½ cup powdered sugar
• ▢ ½ teaspoon vanilla extract
• ▢ 4 graham crackers
• ▢ 2 tablespoon butter
• ▢ 2 tablespoons Tart cherries for garnish (fresh or frozen also works)

Instructions

• In a mixing bowl, use a hand mixer or stand mixer to whip the heavy whipping cream on high speed until it thickens and becomes fluffy. Once it reaches a stage where it's not yet forming peaks, mix in the vanilla extract and powdered sugar. Begin on low speed until the powdered sugar mixes in, then switch to high speed and continue whipping until the cream forms stiff peaks.
• Take another bowl and mix the cream cheese and lemon juice together in the mixer until it turns soft and creamy. After that, add the whipped cream to the cream cheese mixture and whip them together until evenly combined.
• To prepare the graham cracker crust, place the crackers into a zip bag and crush them with a heavy object until they turn into fine crumbs. Alternatively pulse them on a small food processor.
• Melt the butter in a small bowl and mix it with the graham cracker crumbs until everything combines well.
• To assemble the no-bake cheesecakes, divide the graham cracker crumbs equally between jars. Divide equally, add the cheesecake filling, top it with the cherry pie filling, and finish with tart cherries. Enjoy immediately or refrigerate until ready to eat.

Notes

Use room-temperature ingredients for a smooth filling. If you forget to remove your ingredients from the refrigerator, place the containers in warm water for 15-20 minutes to bring them to room temperature.

Use a piping bag to pipe the filling into each jar.

Chill before serving. The cheesecake tastes best when chilled for at least 2 hours and allows time to set. If you're short on time or can't wait, try placing your jars in the freezer for 30-45 minutes instead.

Add toppings just before serving. This will prevent any sogginess or deflating.

What to do with cherry pie leftover filling:

• Make a mini pie: Use it for a small-batch pie or combine it with another fruit filling to make a mixed fruit pie.
• Use as a topping: Cherry pie filling makes a delicious topping for ice cream, yogurt, or pancakes.
• Make turnovers: Use the cherry filling for homemade turnovers. Roll out some mini pie crust dough, cut it into squares, spoon some filling onto each square, fold it over, and seal the edges with a fork. Then bake in the oven until golden brown.
• Mix into oatmeal: Add a spoonful of cherry filling to your morning oatmeal for a fruity twist.
• Bake into muffins: Use the cherry filling to make delicious cherry muffins. Just mix it into your favorite muffin batter and bake as usual.
• Make a parfait: Layer the cherry filling with yogurt and granola for a tasty and healthy breakfast or snack.
• Freeze for later: If you don't want to use the cherry filling right away, you can freeze it for later use in another recipe.

Nutrition

Calories: 493kcal | Carbohydrates: 35g | Protein: 5g | Fat: 38g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 111mg | Sodium: 245mg | Potassium: 157mg | Fiber: 1g | Sugar: 22g | Vitamin A: 1466IU | Vitamin C: 3mg | Calcium: 83mg | Iron: 1mg

Equipment

4 4-ounce mason jars

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