Easy No Bake Cherry Cheesecake in a Mason Jar
This recipe for Easy No Bake Cherry Cheesecake in a Mason Jar is the perfect summer dessert. Made the no bake cheesecakes ahead of time for a party or a backyard BBQ; or make them for any reason at all. They're a delicious sweet treat sure to become a favorite.
Servings: 6 servings
Calories: 575kcal
Equipment
- 6 wide mouth mason jars
- food processor
- mixing bowls
Ingredients
For the crust
- 1 sleeve graham crackers
- 4 tablespoons butter, melted
- 2 teaspoons sugar
- pinch salt
For the Cheesecake filling
- 1 cup heavy whipping cream
- 8 ounces cream cheese, softened
- 1/3 cup powdered sugar
- 1 teaspoon vanilla (my favorite brand)
- 1 teaspoon fresh lemon juice
For the cherry pie filling
- 4 cups tart cherries, pitted
- 1 cup sugar
- 1/4 cup cornstarch
Instructions
- Make the cherry pie filling first as it needs to cool completely before you layer the desserts into each mason jar.
- Also. before beginning the recipe chill a large bowl in the refrigerator for using in making the whipped cream. Keep it in there until ready to make the whipped cream.
Cherry Pie Filling
- Start by placing the cherries into a saucepan and cover. If you can’t find pitted fresh cherries, it’s okay to use frozen whole cherries. Cook over medium heat until the cherries begin to break down and release their juice.
- Add the sugar and cornstarch, stirring to combine. Return the cherries to a simmer and reduce the heat too low. Continue cooking until the sauce has thickened, about 2 minutes. Cool completely before spooning over the cheesecake.
Cheesecake mixture
- In a cold mixing bowl, use a hand mixer to beat the heavy cream until stiff peaks form. Set aside.
Making the graham cracker crust
- In a food processor, place the graham crackers, sugar, and salt until the crackers are finely ground.
- Add the butter and pulse until the mixture comes together. Set aside until ready to assemble desserts.
To assemble the Individual cheesecake desserts
- Divide and press the graham cracker mixture into the bottom of the jars, creating an even layer.
- Divide the cream cheese between the jars. (Using a piping bag to fill the jars makes it easier.)
- Spoon on cooled cherry filling over the cheesecake mixture.
- Cover and refrigerate the jars until ready to serve or overnight. Chill for at least four hours to give the cheesecake layer a chance to set.
Notes
Tips Tricks and FAQs
- Chill a large bowl when you start this recipe so it’s good and cold for whipping that heavy cream.
- Prepare the cherry pie filling first as it needs to cool completely before using.
- This dessert can be enjoyed right away, but it is best to let it chill for at least 4 hours or overnight. This helps set the cheesecake layer.
- Double or triple the recipe if you have a lot of guests.
- Use a piping bag to layer the cheesecake filling into jars – less mess.
- You can use any size jar that you would like. We used pints, but you can use smaller or bigger ones for the same great results.
- Be sure to use wide-mouth jars. These will be easier to fill and easier to enjoy.
No Bake Cheesecake Variations
- To save time you can use canned pie filling instead of making the homemade cherry filling.
- Swap the cherries with a different flavor of the fruit. Blueberries, raspberries, strawberries, peaches, etc.
- Instead of graham crackers, you can use Oreos, vanilla wafers, gingersnaps, or your favorite cookie.
Nutrition
Calories: 575kcal | Carbohydrates: 64g | Protein: 5g | Fat: 35g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 103mg | Sodium: 192mg | Potassium: 297mg | Fiber: 2g | Sugar: 56g | Vitamin A: 1383IU | Vitamin C: 7mg | Calcium: 78mg | Iron: 0.5mg