No-Bake Strawberry Cheesecake Jars (Light & Creamy) – Easy Dessert for Any Day
No oven, no stress, and absolutely no fuss—these no-bake strawberry cheesecake jars are proof that dessert doesn’t need to be complicated. They’re creamy, lightly sweet, and layered with fresh strawberries for a bright, summery finish. Best of all, they’re portioned in jars, so they look charming and are easy to serve at gatherings or for a weeknight treat.
If you love cheesecake but want something lighter and faster, this recipe will be your go-to. Let’s make dessert feel effortless.
No-Bake Strawberry Cheesecake Jars (Light & Creamy) - Easy Dessert for Any Day
Ingredients
Method
- Prep the strawberries. In a bowl, combine diced strawberries, sugar, lemon juice, and vanilla (if using). Stir and let sit for 10–15 minutes to release juices. This quick maceration boosts flavor and creates a light syrup.
- Make the crust. In a separate bowl, mix graham cracker crumbs, melted butter, sugar, and salt until the texture resembles wet sand. It should clump when pressed.
- Whip the cream. In a cold mixing bowl, whip the heavy cream to medium-stiff peaks. Don’t overbeat. Set aside.
- Beat the cream cheese. In another bowl, beat softened cream cheese with powdered sugar, vanilla, lemon zest, and a pinch of salt until smooth and fluffy, about 1–2 minutes. Scrape the bowl as needed.
- Fold in the whipped cream. Gently fold the whipped cream into the cream cheese mixture in two additions. Use a spatula and light strokes to keep the filling airy.
- Assemble the jars. Spoon 2–3 tablespoons of crust into each jar and lightly press with the back of a spoon. Add a generous layer of cheesecake filling. Spoon on a layer of strawberries with some of their syrup. Repeat with another layer of filling, then finish with more strawberries on top.
- Chill. Cover and refrigerate for at least 2 hours, or up to overnight. The filling sets and the flavors meld as it chills.
- Garnish and serve. Before serving, top with extra strawberry slices, a sprig of mint, or a sprinkle of leftover crumbs. Serve cold.
Transform Your Body in just 6-Weeks. Get Fit, Save Time, and Eat Smart.
Ready to get real results without long workouts or complicated diets? Our 6-week plan is made for busy people who want quick wins and lasting changes.
Get Your Program TodayWhat Makes This Recipe So Good
- Light and creamy texture: Whipped cream folded into a tangy cream cheese base gives you that airy, mousse-like finish without feeling heavy.
- No-bake convenience: No oven, no water bath, no cracking—just chill and enjoy.
- Perfectly portioned: Individual jars are great for parties, picnics, or meal-prepped desserts.
- Fresh strawberry flavor: A quick macerated strawberry layer adds bright, juicy sweetness with minimal effort.
- Customizable: Swap fruits, crusts, or toppings to match the season or your pantry.
What You’ll Need
- For the crust layer:
- 1 1/4 cups (125g) graham cracker crumbs (or digestive biscuits)
- 3 tablespoons (40g) unsalted butter, melted
- 1 tablespoon granulated sugar (optional, for a touch of sweetness)
- Pinch of fine sea salt
- For the strawberry layer:
- 2 cups fresh strawberries, hulled and diced (reserve a few slices for garnish)
- 2 to 3 tablespoons granulated sugar (adjust to taste)
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon vanilla extract (optional)
- For the cheesecake filling:
- 8 ounces (225g) cream cheese, softened
- 1/2 cup (120ml) cold heavy whipping cream
- 1/3 cup powdered sugar (confectioners’ sugar), sifted
- 1 teaspoon lemon zest (optional but brightens flavor)
- 1 teaspoon vanilla extract
- Pinch of fine sea salt
- For assembly:
- Six 6–8 oz jars or glasses
- Extra sliced strawberries, mint leaves, or a sprinkle of crumbs for garnish
Step-by-Step Instructions
- Prep the strawberries. In a bowl, combine diced strawberries, sugar, lemon juice, and vanilla (if using). Stir and let sit for 10–15 minutes to release juices.
This quick maceration boosts flavor and creates a light syrup.
- Make the crust. In a separate bowl, mix graham cracker crumbs, melted butter, sugar, and salt until the texture resembles wet sand. It should clump when pressed.
- Whip the cream. In a cold mixing bowl, whip the heavy cream to medium-stiff peaks. Don’t overbeat.
Set aside.
- Beat the cream cheese. In another bowl, beat softened cream cheese with powdered sugar, vanilla, lemon zest, and a pinch of salt until smooth and fluffy, about 1–2 minutes. Scrape the bowl as needed.
- Fold in the whipped cream. Gently fold the whipped cream into the cream cheese mixture in two additions. Use a spatula and light strokes to keep the filling airy.
- Assemble the jars. Spoon 2–3 tablespoons of crust into each jar and lightly press with the back of a spoon.
Add a generous layer of cheesecake filling. Spoon on a layer of strawberries with some of their syrup. Repeat with another layer of filling, then finish with more strawberries on top.
- Chill. Cover and refrigerate for at least 2 hours, or up to overnight.
The filling sets and the flavors meld as it chills.
- Garnish and serve. Before serving, top with extra strawberry slices, a sprig of mint, or a sprinkle of leftover crumbs. Serve cold.
Storage Instructions
- Refrigerate: Keep covered in the fridge for up to 3 days. The crust stays best in the first 48 hours.
- Make ahead: Assemble up to a day in advance for the best texture.
If prepping earlier, store strawberry topping separately and add before serving to prevent sogginess.
- Freezing: Not recommended for the strawberry layer, as fresh berries can weep when thawed. If you must freeze, do so without the berries and add them fresh later.
Benefits of This Recipe
- Quick to make: No oven time, and the actual prep takes under 30 minutes.
- Lightened feel: The whipped cream gives the cream cheese mixture a cloud-like texture that feels less dense than classic cheesecake.
- Built-in portion control: Jars help keep servings reasonable and easy to transport.
- Budget-friendly: Simple pantry ingredients and seasonal strawberries keep costs down.
- Great for entertaining: They look impressive without extra effort.
What Not to Do
- Don’t skip softening the cream cheese. Cold cream cheese turns lumpy and won’t blend smoothly.
- Don’t overwhip the cream. Overbeaten cream turns grainy and can deflate when folded in.
- Don’t drown the crust in butter. Too much butter makes it greasy and heavy. Measure carefully.
- Don’t overload with sugar. The strawberries and powdered sugar are enough.
Over-sweetening can mask the cheesecake’s tang.
- Don’t skip chilling time. The filling needs time to set for the best texture and clean layers.
Alternatives
- Crust swaps: Try crushed Biscoff cookies, vanilla wafers, shortbread, or chocolate sandwich cookies (omit extra sugar if cookies are very sweet).
- Fruit variations: Blueberries, raspberries, or sliced peaches work well. For mixed berries, add a touch more lemon juice to keep flavors bright.
- Lighten it further: Use Neufchâtel (1/3 less fat cream cheese) and reduce powdered sugar slightly. Keep the whipped cream for structure.
- Dairy-free option: Use dairy-free cream cheese and coconut cream whipped to peaks.
Sweeten with powdered sugar or maple syrup to taste.
- Gluten-free: Use gluten-free graham crackers or cookies for the crust.
- Citrus twist: Add extra lemon zest to the filling and a teaspoon of lemon curd between layers for a bright, cheesecake-meets-lemon-pie vibe.
- Strawberry sauce shortcut: Use a good-quality store-bought strawberry compote if fresh berries are out of season.
FAQ
Can I make these a day ahead?
Yes. Assemble the jars up to 24 hours in advance. For the best texture, add the top layer of strawberries just before serving if your berries are very juicy.
What size jars should I use?
Jars between 6 and 8 ounces are ideal.
They allow for two layers of filling and fruit without overcrowding.
How do I prevent a soggy crust?
Press the crumbs lightly, not too hard, and avoid adding too much strawberry syrup directly to the crust layer. You can also add a thin layer of filling over the crust before the berries to act as a barrier.
Can I use frozen strawberries?
You can, but thaw and drain them well before using. Frozen berries are juicier and may need a teaspoon of cornstarch cooked into a quick sauce to thicken.
Is there a way to reduce the sugar?
Yes.
Use less sugar in the strawberries or swap with honey or maple syrup to taste. The powdered sugar in the filling helps stabilize it, so reduce only slightly there.
My filling seems loose. What happened?
It’s usually from under-whipped cream or warm cream cheese.
Next time, whip the cream to medium-stiff peaks and be sure the cream cheese is soft but not warm. Chilling longer can also help set it.
Can I scale the recipe?
Absolutely. Double it for a crowd or halve it for a small batch.
Keep the ratios the same and use more jars as needed.
Final Thoughts
These no-bake strawberry cheesecake jars are everything you want in a quick dessert: simple, fresh, and satisfyingly creamy. They’re easy to customize, store well, and look beautiful on the table. Keep a batch in the fridge for weeknight treats or make them ahead for your next gathering.
Once you try them, they’ll become a regular in your dessert rotation.
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.
