These cheesecake jars are a light, creamy, almost no-bake dessert layered with a graham cracker base, a whipped yogurt-cream cheese filling, and a bright berry sauce. They’re simple to assemble, easy to customize with your favorite fruit, and perfect for make-ahead treats.
Why You’ll Love This Recipe
These cheesecake jars offer everything you love about classic cheesecake—creaminess, sweetness, and texture—without the need for baking or complicated steps. They’re portioned individually, making them ideal for parties, meal prep, or a convenient grab-and-go dessert. The berry sauce adds fresh flavor, while the whipped filling keeps things light. Plus, they chill beautifully, meaning you can prepare them days in advance.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the berry sauce:
1 cup blueberries (or fruit of choice)
1/4 cup water
1 teaspoon cornstarch
2 packets Stevia (optional, or another non-calorie sweetener)
For the graham cracker layer:
1 tablespoon butter, melted
1/2 cup graham cracker crumbs
For the cheesecake filling:
1/2 cup nonfat Greek yogurt
4 ounces whipped cream cheese
2 tablespoons powdered sugar
For topping:
8 tablespoons whipped cream
4 teaspoons sprinkles (optional)
Directions
Make the berry sauce
In a small saucepan, combine the blueberries, water, cornstarch, and Stevia. Cook over medium heat for about 5 minutes, stirring often, until the mixture thickens and the berries begin to break down. Remove from heat and let the sauce cool completely.
Prepare the graham cracker base
In a small bowl, mix the melted butter and graham cracker crumbs until evenly moistened. Divide the mixture among 4 small jars, pressing lightly into the bottom.
Make the cheesecake filling
In a medium bowl, whisk together the Greek yogurt, whipped cream cheese, and powdered sugar until smooth and fluffy. Spoon the mixture evenly over the graham cracker layer.
Assemble the jars
Add a spoonful of the cooled berry sauce on top of the cheesecake layer. Finish each jar with 2 tablespoons of whipped cream and 1 teaspoon of sprinkles, if desired.
Chill and serve
Cover and refrigerate for at least 1 hour before serving. Keep chilled until ready to enjoy.
Servings and timing
This recipe makes 4 cheesecake jars.
Prep time: about 15 minutes
Cook time: 5 minutes
Chill time: 1 hour
Total time: approximately 1 hour 20 minutes
Variations
Mixed berry jars: Use a blend of blueberries, raspberries, and strawberries for a more complex berry flavor.
Lemon cheesecake jars: Add 1 teaspoon lemon zest to the filling and a squeeze of lemon juice to the berry sauce.
Chocolate twist: Add 1 teaspoon cocoa powder to the graham crumbs and a drizzle of melted chocolate between layers.
High-protein version: Use higher-protein Greek yogurt and reduce powdered sugar slightly to keep it balanced.
Tropical style: Swap berries for mango or pineapple and use a sprinkle of toasted coconut on top.
Nut crunch: Add a thin layer of chopped almonds or walnuts over the graham base.
Sugar-free option: Use only a non-calorie sweetener in both the filling and sauce.
Strawberry swirl: Mix a spoonful of strawberry puree directly into the cheesecake filling before layering.
Storage/Reheating
Store the jars tightly covered in the refrigerator for up to 5 days. For best texture, add whipped cream just before serving. These jars do not require reheating; simply enjoy them chilled. If making ahead for an event, keep toppings separate until the last minute to maintain freshness.
FAQs
How far in advance can I make these cheesecake jars?
They can be prepared up to 5 days ahead as long as the whipped cream is added just before serving.
Can I freeze cheesecake jars?
Freezing is not recommended because the yogurt-cream cheese filling may become grainy after thawing.
Can I use regular cream cheese instead of whipped?
Yes, but the texture will be denser and richer. Be sure to soften it for easy mixing.
What fruits work best for the sauce?
Any soft or semi-soft fruit works well: blueberries, raspberries, strawberries, cherries, or mixed berries.
Can I make these jars sugar-free?
Yes. Replace the powdered sugar with a powdered non-calorie sweetener designed for baking.
Do I need special jars?
No. Any small glass or plastic containers with lids will work.
Can I double the recipe?
Absolutely. Simply scale all ingredients equally and prepare in additional jars.
How can I make the filling thicker?
Add a bit more whipped cream cheese or reduce the yogurt slightly.
Can I skip the graham cracker layer?
Yes. You can replace it with crushed cookies, oats, or leave it out entirely.
Can these be served immediately without chilling?
They taste best after at least 1 hour of chilling, which allows the layers to set and flavors to develop.
Conclusion
These cheesecake jars offer the perfect balance of creamy filling, fruity brightness, and satisfying crunch—all in a convenient, make-ahead format. With simple ingredients and endless variation options, they’re ideal for gatherings, meal prep, or whenever you want a quick, refreshing dessert. Enjoy them chilled and customize them to suit your taste.
These no-bake Cheesecake Jars feature layers of buttery graham cracker crumbs, light Greek yogurt–cream cheese filling, and a bright berry sauce. They’re an easy, make-ahead dessert perfect for portioned treats or party-ready sweets.
Ingredients
Berry Sauce:
1 cup blueberries (or fruit of choice)
1/4 cup water
1 teaspoon cornstarch
2 packets Stevia (optional or other non-calorie sweetener)
Graham Cracker Layer:
1 tablespoon butter, melted
1/2 cup graham cracker crumbs
Cheesecake Filling:
1/2 cup nonfat Greek yogurt
4 ounces whipped cream cheese
2 tablespoons powdered sugar
Topping:
8 tablespoons whipped cream
4 teaspoons sprinkles (optional)
Instructions
Make the berry sauce: In a small saucepan, combine blueberries, water, cornstarch, and Stevia. Cook over medium heat for about 5 minutes, stirring often until thickened. Remove from heat and let cool completely.
Prepare the graham cracker base: In a small bowl, mix the melted butter and graham cracker crumbs until evenly moistened. Divide among 4 small jars and press lightly into the bottoms.
Make the cheesecake filling: In a medium bowl, whisk together Greek yogurt, whipped cream cheese, and powdered sugar until smooth and fluffy. Spoon evenly over the graham base in each jar.
Assemble the jars: Spoon cooled berry sauce over the cheesecake filling. Top with 2 tablespoons of whipped cream and 1 teaspoon of sprinkles per jar, if using.
Chill: Cover and refrigerate for at least 1 hour before serving. Keep chilled until ready to enjoy.
Notes
Use any berries or soft fruits for the sauce—strawberries, raspberries, or cherries work great.
For a thicker filling, add extra whipped cream cheese or reduce yogurt slightly.
To make sugar-free, use non-caloric sweeteners in both filling and sauce.
Assemble without toppings if making ahead; add whipped cream before serving for best results.
No jars? Use small glasses or containers with lids.
