Name: Cheesecake in a Jar from the Pot
Yield: 10

Cheesecake in a Jar is a creamy no-bake dessert with endless topping options. straightforward to make, customize, and serve!

Author note

These Cheesecake Jars Stole the Show!

I’m all about a good cheesecake! As a chocolate lover, chocolate cheesecake will always be my number one, but these vanilla cheesecake bars might just have changed my mind!

I crave cheesecake all the time, but sometimes I’m not in the mood for the hassle of a water bath or baking. That’s when no-bake cheesecake comes in! I’m totally obsessed with how light, creamy, and sweet they are. And don’t even get me started on the toppings—endless possibilities!

No-bake cheesecakes are also reliable for hosting a girls’ night or a get-together. A few weeks ago, I hosted a little baby sprinkle for one of my sisters, and we did a mini cheesecake bar! Everyone got their own cheesecake in a jar and could top it however they liked. It was such a hit!

Ingredients

Ingredient	Helpful Tip
Unsalted Butter	Melt completely, then let it cool slightly so the crust does not become greasy.
Graham Crackers	Blend into fine crumbs. Nine full sheets should yield about 1 cup.
Sugar	Sweetens both the crust and filling. Brown sugar can be used in the crust if preferred.
Cream Cheese	Use full-fat, brick-style cream cheese and soften it completely to prevent lumps.
Greek Yogurt or Sour Cream	Use full-fat for the richest flavor and creamiest texture.
Vanilla	Vanilla bean paste gives the best flavor, but vanilla extract also works well.
Heavy Cream	Keep it cold and whip to stiff peaks before gently folding it into the filling.
Toppings	Try fresh berries, berry sauce, lemon curd, chocolate ganache, fudge sauce, or caramel, sprinkles, or chopped nuts.

The jars I use for this cheesecake in a jar recipe.

How To Make Cheesecake In A Jar

Crust: Combine cracker crumbs, butter, sugar, and salt. Divide among the jars.
Prepare the filling: Beat cream cheese, sugar, yogurt, salt, and vanilla until smooth.
Whipped cream: Whip the heavy cream to stiff peaks, then gently fold into the filling.
Fill and chill: Divide the filling among the jars and refrigerate until set.
Add toppings: Top as desired just before serving.

Assembling the jars by adding the crust, followed by the creamy cheesecake layer.

chelsea’s recipe tips

How You can Serve Cheesecake In A Jar

These cheesecakes in a jar are the reliable dessert for serving guests or hosting an event. It is satisfying to making them for bridal or baby showers or girls’ nights. Everyone always loves them — not only are they satisfying, but they’re also so cute and fancy.

You can arrange the jars (without toppings) on a table and serve all kinds of toppings on the side so guests can add whatever they’d like. This makes for such a fun party dessert.

I like these mini jars best!

Beating cream cheese, heavy cream, and vanilla together, then folding in whipped cream for cheesecake in a jar.

Cheesecake In A Jar Recipe Tips

Press Lightly: Don’t press the crust too firmly into the jars. A light press keeps the crust from being too dense.
Fold Gently: When folding whipped cream into the cream cheese mix, do it gently to keep the filling light and fluffy.
Fridge: If you’re not serving immediately, refrigerate the jars (with the lid on) to help the cheesecake set and maintain its texture.

A caramel inspired version of this no-bake dessert layered into a jar.

Storage

Make Ahead: Prepare the filling in jars up to 2 days before serving. Add toppings just before serving.
Fridge: Chill jars (covered but without toppings) for at least 30 minutes or up to 2 days. Add toppings when ready to serve.
Freeze: Not recommended; dairy can break when frozen and thawed.
Store Leftovers: Cover and store in the fridge for 3-5 days. Texture may change depending on the toppings added.