These Easy No Bake Cheesecake Jars are the best treat! Creamy cheesecake tops a salty and sweet graham cracker crust.
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Easy No Bake Cheesecake!
Cool, creamy, smooth, and sweet: not much is as dreamy as cheesecake! However, baking a cheesecake can be a tedious process: the perfect smooth filling, the waterbath, the dreaded cracked top….it can be a stressful thing to make, I get it!
So let’s simplify it! Let’s reduce the ingredients, omit any baking time, and make them in individual portions! Read on to learn more about my No Bake Cheesecake Jars!
How To Make No Bake Cheesecake
Most traditional cheesecake recipes include cream cheese, sugar, and eggs that serve as the creamy filling. The eggs obviously require the dish to be baked, which this recipe doesn’t include! Here’s what you’ll need to make your own no bake cheesecake.
Ingredients
- Cream Cheese
- Sweetened Condensed Milk
- Lemon Juice
- Vanilla Extract
That’s it and that’s all! Just 4 simple ingredients that once combined, create a silky smooth center that sits atop a salty and sweet graham cracker crust.
The Method
- In a food processor add graham crackers, melted butter, and sugar. pulse until mixture resembles wet sand.
- Divide mixture amongst jars, pressing it down to compress it. Freeze jars are you prepare the filling.
- Using a hand mixer, whip the room temperature cream cheese until completely smooth.
- Add sweetened condensed milk, lemon juice, and vanilla. Once again, combine completely until mixture is smooth.
- Pour mixture into jars filled with graham cracker crust, smoothing the tops as needed.
- Cover jars and refrigerate at least 2 hours. Serve with fresh fruit, caramel, or chocolate sauce!
Tools To Make No Bake Cheesecake Jars
- Mixing Bowls
- Hand Mixer
- Food Processor
- Glass jars like these or these!
- Muddler
- Spatula
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Easy No Bake Cheesecake Jars
Equipment
- 6 small glass cups or jars
Ingredients
For the cheesecake mixture:
- 16 oz cream cheese, softened
- 1 14 oz can sweetened condensed milk
- 1 tsp lemon juice
- 1 tsp vanilla extract
- 1/8 tsp almond extract, optional
For the graham cracker crust:
- 10 graham crackers
- 6 Tbsp butter, butter
- 1 Tbsp sugar
Instructions
For the graham cracker crust:
- Place graham crackers in a food processor and pulse. Add melted butter and sugar, pulsing until mixture resembles wet sand.
- Divide mixture amongst 6 jars or glasses, starting with two tablespoons per jar. Use a muddler or other flat-ended item (such a measuring up, glass, or large flat end of a utensil) to press the mixture down, compressing it. Cover jars and place in freezer as you prepare the cheesecake mixture.
For the cheesecake mixture:
- Add cream cheese to a large bowl. Using a hand mixer (or standing mixer if you have one!), whipping the cream cheese until smooth. Slowly add sweetened condensed milk with the mixer going, combining it completely. Add lemon juice, vanilla extract, and almond extract if you're using.
- Divide cheesecake mixture evenly between the jars. Cover once again and refrigerate at least 2 hours. Top with fresh fruit, caramel, or chocolate sauce.
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