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No Bake Strawberry Cheesecake in a Jar Recipe

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4 from 13 reviews

This luscious No Bake Strawberry Cheesecake in a Jar is a delightful and easy dessert featuring layers of sweet strawberry sauce, creamy white chocolate-infused cheesecake filling, and crunchy graham cracker crust. Perfect for individual servings, this recipe requires no baking and can be prepared in under an hour, then chilled to set. Topped with fresh whipped cream and garnished with sliced strawberries, it’s a charming treat for any occasion.

Ingredients

Strawberry Sauce

  • 1 lb strawberries, chopped into small ½” pieces (reserve 2–4 whole berries for garnish)
  • 1/3 cup sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1 teaspoon fresh lemon juice

Graham Cracker Crust

  • 1 cup graham cracker crumbs (about 6 sheets)
  • 3 tablespoons sugar
  • 4 tablespoons unsalted butter, melted

Strawberry Cheesecake Filling

  • 2 ounces white chocolate
  • 12 ounces cream cheese
  • 1/3 cup sugar
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 1/2 cup strawberry sauce (reserved from sauce layer)
  • 2/3 cup frozen whipped topping (thawed Cool Whip)

Fresh Whipped Cream (for serving)

  • 1 cup heavy whipping cream
  • 2 tablespoons sugar
  • 1/4 teaspoon vanilla extract
  • Sliced fresh strawberries (optional, for garnish)

Instructions

  1. Make Strawberry Sauce: In a medium saucepan, combine chopped strawberries and 1/3 cup sugar. Cook over medium-low heat for 8-10 minutes, stirring occasionally until the strawberries break down and become soupy. Avoid boiling by adjusting heat as necessary, then remove from heat.
  2. Thicken Sauce: In a small bowl, mix cornstarch and lukewarm water to make a slurry. Stir this into the strawberry mixture and cook for another 2-3 minutes until thickened, stirring occasionally.
  3. Add Lemon Juice and Cool Sauce: Stir in fresh lemon juice. Measure out half a cup of the sauce (with berries) to use in the cheesecake filling. Spread this on a plate to cool rapidly or let it cool in the fridge. Reserve the remaining sauce for layering in jars.
  4. Prepare Graham Cracker Crust: Mix graham cracker crumbs, sugar, and melted butter in a bowl until thoroughly combined. Set aside.
  5. Melt White Chocolate: Microwave white chocolate at 20-second intervals, stirring between each, until fully melted. Allow to cool.
  6. Soften Cream Cheese: Microwave the cream cheese in 10-15 second intervals, stirring between, until soft but not hot. Beat with a hand mixer at medium-low speed for 1-2 minutes until smooth.
  7. Add Sweeteners and Flavor: Beat in 1/3 cup sugar, vanilla extract, and a pinch of salt until the sugar dissolves completely, about 1-2 minutes.
  8. Incorporate White Chocolate and Strawberry Sauce: Add cooled white chocolate and beat to combine for about 30-60 seconds. Then gently beat in 1/2 cup of reserved cooled strawberry sauce until just combined.
  9. Fold in Whipped Topping: Using a spatula, fold in the 2/3 cup thawed Cool Whip until fully incorporated.
  10. Layer Jars: Evenly divide half of the graham cracker crust mixture among six 8-ounce mason jars. Then layer half of the cheesecake filling over the crust.
  11. Add Second Layers: Divide the remaining crust on top of the cheesecake layer, followed by the remaining cheesecake filling, smoothing as desired.
  12. Chill: Refrigerate the assembled jars for 6-12 hours to allow the filling to set. The dessert can be eaten immediately but will be softer.
  13. Prepare Fresh Whipped Cream: Just before serving, beat heavy cream, sugar, and vanilla extract with a hand mixer or stand mixer until soft to stiff peaks form. This can be prepared hours in advance if refrigerated.
  14. Serve: Spoon reserved strawberry sauce over each chilled cheesecake jar. Top with freshly whipped cream and optionally garnish with sliced strawberries and a sprinkle of crushed graham crackers.

Notes

  • Reserve a few whole strawberries to garnish each cheesecake for a pretty presentation.
  • Thaw frozen whipped topping (Cool Whip) fully in the fridge before folding into filling to maintain texture.
  • If pressed for time, eat the cheesecakes right away for a softer filling; chilling improves texture.
  • You can substitute homemade whipped cream with additional Cool Whip if desired.
  • Use high-quality white chocolate for best flavor and smooth melting.
  • Make sure strawberry sauce is cooled before adding to cream cheese mixture to prevent curdling or melting.

Find it online: https://lauracooks.com/no-bake-strawberry-cheesecake-in-a-jar-recipe/