No Bake Cheesecake Jars

no bake cheesecake in jars with fresh blueberries and strawberries

5 from 1 review

No Bake Cheesecake Jars made with yogurt, cream cheese and less added sugar. Only 7 ingredients, ready in 20 minutes and finished with fresh summer berries! Gluten free friendly and the perfect summer dessert.


Units Scale
  • 4 (7 ounce) jars, I used these
  • 1/2 cup graham cracker crumbs, about 8 graham crackers
  • 2 TBSP softened butter or ghee
  • 1 (8 ounce) package softened cream cheese, room temperature
  • 3 TBSP granulated sugar (see notes)
  • 2/3 cup vanilla or plain Greek or Skyr yogurt (I recommend 2% or whole milk)
  • 1/2 tsp vanilla extract
  • 1 tsp lemon juice
  • Fresh berries, like chopped strawberries, blueberries and / or raspberries


  1. Make the crust: In small food processor or blender, process graham crackers into crumbs. Transfer crumbs to bowl with melted butter, stir until crumbs are moistened. Add about 1.5 tablespoons or so to each jar, pressing into bottom with back of spoon; set aside.
  2. Make cheesecake filling: In medium mixing bowl using an electric hand mixer, beat together softened cream cheese with sugar until light and fluffy. Add in yogurt, vanilla and lemon juice, mixing on medium-high speed until well combined. Mixture should be thick and smooth.
  3. Assemble jars: Transfer cream cheese yogurt mixture evenly into the four jars, topping or layering with berries as desired. The cheesecake jars do not need to be chilled to enjoy right away, but if preparing ahead of time, refrigerate until ready to serve.


ADDED SUGAR – If using sweetened vanilla yogurt, taste test before adding granulated sugar.

DOUBLE THE RECIPE – Recipe easily doubles for 8 good-sized servings. Feel free to serve in tall dessert shooter jars for more servings.

STORAGE – Cheesecake jars will keep, covered, in the fridge for up to 4 days.

Keywords: cheesecake in a jar, no bake cheesecake jars, cheesecake jar recipes