No-bake Strawberry Cheesecake Jars Recipe

Some desserts just have a way of making any day feel special, and these no-bake strawberry cheesecake jars are exactly that kind of treat. They’re light, creamy, and bursting with fresh strawberry flavor—all without turning on the oven! Whether you’re looking for an easy dessert to impress guests or just craving something sweet without the hassle, this recipe is a winner. Plus, there’s something so fun about serving cheesecake in a little mason jar.

this RECIPE

A sweet memory in every bite

I still remember the first time I made these cheesecake jars. It was a warm summer afternoon, and I needed a last-minute dessert for a backyard gathering. I didn’t have time for baking, but I wanted something that felt homemade and special. I started throwing ingredients together—vanilla wafers for the crust, a creamy cheesecake filling, and fresh strawberries. The result? A dessert that disappeared faster than anything else on the table! Now, these jars have become my go-to for picnics, dinner parties, or just a cozy night in.

The magic behind these cheesecake jars

These no-bake cheesecake jars are the best of both worlds: rich and creamy like classic cheesecake, yet light and refreshing, thanks to the Greek yogurt and whipped topping. The crust is made from buttery vanilla wafer crumbs, giving it the perfect crunch. The strawberries add just the right amount of natural sweetness, making every bite a perfect balance of flavors.

Another bonus? Since these desserts are individually portioned, they’re great for entertaining or meal prepping for a week’s worth of sweet treats.

Let’s talk ingredients: simple but essential

Every ingredient in this recipe has a job to do, and choosing high-quality versions makes all the difference.

• Vanilla wafers – These create a deliciously sweet and crumbly crust. If you don’t have vanilla wafers, graham crackers or shortbread cookies work just as well!
• Unsalted butter – Helps bind the cookie crumbs together. If you prefer, you can use coconut oil for a slightly different flavor.
• Cream cheese – The heart of any cheesecake! I use reduced-fat cream cheese, but full-fat works if you want an even richer texture.
• Greek yogurt – Adds a bit of tang and keeps the filling light and creamy. If you’re out of Greek yogurt, sour cream is a great substitute.
• Granulated sugar – Just enough to sweeten things up without overpowering the fresh strawberries.
• Vanilla extract – Brings warmth and depth to the filling. A little goes a long way!
• Lemon zest and juice – Brightens up the flavors and balances the richness of the cheesecake.
• Whipped topping – Keeps the filling airy and smooth. I love using Truwhip, but homemade whipped cream works beautifully too.
• Fresh strawberries – The star of the show! Use the ripest, juiciest strawberries you can find for the best flavor.

Kitchen gear you’ll need (and what to use instead)

One of the best things about this recipe is how little equipment you actually need:

• Food processor – This makes crushing the cookies super easy. No food processor? A zip-top bag and rolling pin work just fine.
• Hand mixer – Helps whip the cream cheese mixture until smooth. You could use a whisk, but it will take a little more effort.
• Mason jars – I use 8-ounce jars, but any small cups or glasses will work.

Step-by-step: my foolproof method for creamy cheesecake jars

1. Make the crust

Start by pulsing the vanilla wafers in a food processor until they turn into fine crumbs. Then, drizzle in the melted butter and pulse a few more times until the mixture looks like damp sand.

Spoon about 2 tablespoons of the crumb mixture into the bottom of each mason jar and press down slightly. It doesn’t need to be packed too tightly—just enough to create a base. Pop the jars into the fridge to set while you work on the filling.

2. Whip up the cheesecake filling

In a mixing bowl, beat the cream cheese, Greek yogurt, and sugar together until smooth and creamy. Add in the vanilla, lemon zest, and lemon juice, then mix for another 30 seconds until fully combined.

Now comes the fun part—folding in the whipped topping! Be gentle here; you want to keep the mixture light and fluffy. Once that’s done, stir in one cup of diced strawberries for a burst of fresh fruit in every bite.

3. Assemble the layers

Grab the jars from the fridge and spoon about 2-3 tablespoons of the cheesecake filling over the crust. Then, add a layer of strawberries. Repeat with another layer of cheesecake filling and finish with more strawberries on top.

4. Chill and enjoy!

Seal the jars with lids and refrigerate for at least 1-2 hours, or overnight if you can wait that long. Chilling helps the flavors meld together and makes the cheesecake even creamier. Serve cold and enjoy every spoonful!

Fun variations to try

One of the best things about this recipe is how easy it is to customize. Here are a few fun twists:

• Chocolate lovers’ version – Swap vanilla wafers for crushed chocolate cookies and drizzle some melted chocolate on top.
• Berry mix-up – Use a mix of strawberries, blueberries, and raspberries for a colorful twist.
• Lighter option – Use reduced-fat whipped topping or replace half with extra Greek yogurt for a tangier, lower-calorie version.
• Dairy-free version – Use dairy-free cream cheese and coconut whipped topping for a vegan-friendly treat.
• Tropical vibe – Swap strawberries for mango or pineapple and add a sprinkle of toasted coconut on top.

How to serve and make it extra special

To make these even more impressive, try garnishing with a sprig of fresh mint or a few crushed vanilla wafers sprinkled on top. If you’re serving these at a party, tie a ribbon around each jar for a cute, personalized touch.

What to drink with your cheesecake jars

A light dessert like this pairs beautifully with:

• Iced coffee or cold brew – The bitterness contrasts nicely with the sweetness.
• Sparkling wine or rosé – Bubbly drinks make any dessert feel fancier!
• Homemade lemonade – A refreshing choice, especially in warm weather.

Storing and making ahead

These cheesecake jars can be stored in the fridge for up to 3 days. Just keep them sealed to prevent them from absorbing any fridge odors. If you want to prepare them ahead of time, wait until just before serving to add the final layer of fresh strawberries to keep them looking their best.

Adjusting for different serving sizes

Need more or fewer servings? Just scale up or down the ingredients. If making a big batch, a stand mixer will make things even easier. Just be mindful that larger batches might need a little extra time to chill and set properly.

A few potential hiccups (and how to fix them)

• Crust too crumbly? Add a bit more melted butter.
• Filling too runny? Make sure your cream cheese is fully softened before mixing.
• Not sweet enough? Taste and add a little extra sugar if needed.

Give these cheesecake jars a try!

These no-bake strawberry cheesecake jars are proof that a simple recipe can still feel special. Whether you’re making them for a party, a date night, or just because you’re craving something sweet, they’re sure to be a hit. Try them out, and let me know how they turn out—I’d love to hear your favorite variations!

FAQs

1. Can I use frozen strawberries?
Yes, but thaw them first and drain any excess liquid to avoid making the cheesecake too watery.

2. What if I don’t have mason jars?
No problem! Any small cups, glasses, or even ramekins will work.

3. How long do these last in the fridge?
They stay fresh for up to 3 days if kept sealed.

4. Can I make these ahead of time?
Definitely! Just wait to add the final strawberry layer until right before serving.

5. Can I freeze them?
I wouldn’t recommend it—freezing can change the texture of the cheesecake filling.

Print