No-Bake Cherry Cheesecake Jars – Easy & Quick
No Bake Cherry Cheesecake in a Jar is an easy creamy dessert that will make your mouth water. Only 7 ingredients are needed for a delicious graham cracker crust, a thick layer of cheesecake topped with cherry pie filling.
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This is the perfect treat to make for any occasion. Plus, it only takes 20 minutes of hands-on work. They make fun late night treats too!
If you love this creamy cheesecake idea, you may also like Unicorn Cheesecake on a Stick, as well. I also think that my Caramel Cheesecake Brownies are pretty scrumptious as well!
Why You Will Love This Dessert
- No baking required!
- Easy to swap fruit topping.
- Impossible to burn or undercook.
- Perfect for any occasion.
- You can make it ahead of time.
Ingredients You Will Need For No Bake Cherry Cheesecake
- Graham Crackers– plain or honey.
- Butter – real is better than margarine.
- Sugar – granulated.
- Heavy Cream
- Powdered Sugar – AKA confectioners.
- Cream Cheese – full fat, softened.
- Cherry Pie Filling – substitute blueberry or apple if you prefer.
How To Make This Cherry Cheesecake In A Jar Recipe
Step One: Add graham cracker crumbs, sugar, and melted butter to a mixing bowl and mix. (Photos 1 & 2)
Step Two: Place crumb mixture in the bottom of the jar and compress. This is the base of the cheesecake. (Photo 3)
Step Three: In another mixing bowl, add the heavy whipping cream and whisk until whipped peaks form and are firm. Do not over whip the cream. (Photos 4 & 5)
Step Four: In another mixing bowl, combine the cream cheese and powdered sugar until smooth.
Step Five: Add the whipped cream to the cream cheese mix and fold until combined. Place mixture in the jars on top of the crust. Fill the jar. (Photos 6 & 7)
Step Six: Set jars in the fridge for at least 2 hours
Step Seven: Remove and top with cherry pie filling and serve.
Best Storage Tips
Fridge: Cover each jar with a tight-sealing lid, or press a piece of plastic wrap over the top, and keep them in the refrigerator for 3 to 5 days. I like to wait and spoon the cherry pie filling on right before serving so the graham cracker crust stays crisp instead of soaking up moisture from the topping.
Freezer: These little jars freeze well for up to 1 month. Leave the cherry topping off, stop filling about an inch below the rim so the glass has room to expand, and cover the tops tightly. Thaw them overnight in the refrigerator and add the pie filling just before you serve. Straight-sided jars are the safest choice for freezing.
Tips and Substitutions
- Chill your mixing bowl, your whisk, and the heavy cream overnight. Cold equipment whips the cream faster and gives you firmer peaks.
- Let the cream cheese sit out until it is room temperature. Cold cream cheese leaves little lumps that never fully smooth out.
- Fold the whipped cream into the cream cheese gently instead of stirring, so you keep all the air you just whipped in.
- Do not overwhip the heavy cream. Once it goes past firm peaks it turns grainy and the filling loses its silky texture.
- Swap the cherry pie filling for blueberry, strawberry, peach, or apple. Lemon curd is delicious here, too.
- Trade the graham crackers for Biscoff cookies, Nilla wafers, or chocolate graham crackers to change up the whole flavor.
- Add a teaspoon of vanilla extract or a squeeze of fresh lemon juice to the cream cheese layer for a little extra brightness.
- Use 4-ounce jelly jars when you are feeding a crowd. Same recipe, twice as many servings.
Frequently Asked Questions
The best tip to set the cheesecake filling is to refrigerate it overnight. This will give you the best texture, otherwise, it will be more like mousse.
Yes, and they are honestly better when you do. Assemble the crust and the cheesecake layer up to 2 days ahead, cover the jars, and keep them in the refrigerator. Wait to add the cherry pie filling until right before you serve so the topping looks fresh and the crust stays crisp.
Runny filling almost always traces back to the whipped cream. If the heavy cream was not whipped to firm peaks, or if it got stirred in hard instead of folded, the filling loses the structure that holds it up. Cold cream, a cold bowl, and a gentle folding motion solve it, and an overnight chill firms everything the rest of the way.
What To Serve With This Cheesecake In A Jar Recipe
My Slow Cooker Three Packet Pot Roast is my favorite pairing for a Sunday-style meal. On a busy weeknight, Easy Bacon Cheeseburger Casserole is another good match, and the cool cheesecake is a welcome finish after all that melty cheddar and bacon.
When the weather is warm and you want something lighter, put out Honey Mustard Chicken Salad on croissants or in lettuce cups, then pull these jars straight from the refrigerator for dessert.
Still Craving Sweets? Check out these other treats!
- Easy Blueberry Dump Cake Recipe
- Homemade Funfetti Sheet Cake Recipe
- See all our scrumptious Dessert Recipes!
No Bake Cherry Cheesecake In A Jar
Equipment
- 3 Pint Size Jars Like mason jars
- 1 Whisking Stick
Ingredients
- 2 Cups graham cracker crumbs
- 8 Ounces butter
- ¼ Cup sugar
- 8 Ounces cream cheese
- 1 Cup powdered sugar
- 10 Ounces cherry pie filling
Instructions
- Add graham cracker crumbs, sugar, and melted butter to a mixing bowl and mix.
- Place crumb mixture in the bottom of the jar and compress. This is the base of the cheesecake.
- In another mixing bowl add the heavy cream and whisk until whipped peaks form and are firm. Do not over whip the cream.
- In another mixing bowl, combine the cream cheese and powdered sugar until smooth.
- Set jars in the fridge for at least 2 hours.
- Remove and top with cherry pie filling and serve.
- Devour!
Nutrition Information
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