No-Bake Strawberry Cheesecake Jars (Print Version)

Enjoy creamy layers, vibrant strawberries, and buttery biscuit base in easy individual jars.

# What You'll Need:

→ Base

01 - 1 cup crushed graham crackers or digestive biscuits
02 - 3 1/2 tablespoons unsalted butter, melted

→ Cheesecake Layer

03 - 10.6 ounces cream cheese, softened
04 - 3/4 cup heavy whipping cream, cold
05 - 2/3 cup powdered sugar
06 - 1 teaspoon vanilla extract
07 - Zest of 1 lemon

→ Strawberry Compote

08 - 10.6 ounces fresh strawberries, hulled and chopped
09 - 2 tablespoons granulated sugar
10 - 1 tablespoon lemon juice

→ Garnish

11 - 6 whole strawberries
12 - Fresh mint leaves (optional)

# Step-by-Step Guide:

01 - Combine crushed graham crackers or digestive biscuits and melted butter in a mixing bowl, stirring until the mixture resembles wet sand. Distribute evenly into the bottoms of 6 clean glass jars and press gently to create a compact layer. Set aside.
02 - In a large bowl, beat softened cream cheese with powdered sugar, vanilla extract, and lemon zest until smooth. In a separate bowl, whip the cold heavy cream to soft peaks. Gently fold the whipped cream into the cream cheese mixture until fully blended.
03 - Spoon the prepared cream cheese filling evenly over the biscuit base in each jar. Smooth the tops using a spoon or spatula. Refrigerate jars for at least 2 hours to allow the filling to set.
04 - Place chopped strawberries, granulated sugar, and lemon juice in a saucepan. Cook over medium heat for 5–7 minutes, stirring occasionally, until the strawberries break down and the sauce thickens slightly. Remove from heat and let cool completely.
05 - Once chilled, distribute the cooled strawberry compote over the cheesecake layer in each jar.
06 - Top each jar with a whole strawberry and mint leaf if desired. Serve straight from the refrigerator for best texture.

# Top Tips:

01 -
  • You can whip these up without turning on the oven, so they're perfect for warm days or busy evenings.
  • The bite-sized jars make everyone feel special—and there's very little clean-up after.
02 -
  • Using cheese straight from the fridge made my first batch lumpy—let it soften for a silky result.
  • Chilling the jars is non-negotiable; skipping it leaves you with runny layers instead of that dreamy set.
03 -
  • Let the cream cheese come to room temperature for the smoothest blend.
  • Cook the compote just until the fruit softens—overcooking robs strawberries of their freshness.
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