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–+ servings
no bake mason jar cheesecakes topped with fruit

Mini No Bake Cheesecakes

These adorable mini no bake cheesecakes are assembled in mason jars for the perfect sweet bite! A fantastic dessert for an event or meal prep, these can easily be made ahead and served a day or two later.
5 from 34 votes
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Prep Time 15 minutes
Chill time 2 hours
Total Time 2 hours 15 minutes
Course Dessert
Cuisine American
Servings 10 servings

Equipment

  • 10 4 oz mason jars
  • stand mixer or electric hand mixer with mixing bowl
  • Measuring cups and spoons

Ingredients
  

For the crust

  • 1.5 cups graham cracker crumbs
  • 1 tablespoon white granulated sugar
  • 6 tablespoon unsalted butter, melted

For the no bake cheesecake filling

  • 1 cup heavy whipping cream
  • 8 oz softened cream cheese I highly recommend full fat
  • 2 tablespoon sour cream
  • ½ cup white granulated sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • pinch of salt

Toppings (optional)

  • jam or sauces
  • fresh fruit
  • crumbled candy
  • whipped cream

Instructions
 

Make the crust

  • In a mixing bowl combine all crust ingredients and stir until well combined. Add a couple spoonfuls of the mixture to each of the 10 mason jars and press into the bottom with a spoon or your hands.
    Place the jars on a baking sheet and into the freezer to firm up for at least 10-15 minutes.
    *Note* You can use pre-made graham cracker crumbs or make your own by blitzing whole graham crackers in a food processor. Alternatively you can place graham crackers in a large plastic bag and crush with a rolling pin until fine crumbs form.

Make the filling

  • Pour heavy whipping cream into the bowl of a stand mixer with the whisk attachment (or mixing bowl with an electric hand mixer) and beat over medium high until stiff peaks form. Remove the whipped cream to another bowl and set aside.
  • In the same mixing bowl you used to whip the cream add softened cream cheese, sour cream, sugar, lemon juice, vanilla extract and a pinch of salt. Mix with the paddle attachment over medium high for several minutes until the mixture is fully blended and there are no remaining chunks of cream cheese.
  • Remove the bowl from the stand mixer and pour the whipped cream into the cream cheese mixture. Gently fold together until no white streaks of cream remain, being careful not to knock too much air out.

Fill the jars

  • Remove the mason jars from the freezer and carefully spoon or pipe the mixture on top of the crusts.
    Place the filled jars in the fridge and allow to set for at least 2 hours ideally overnight before serving.

Assemble the cheescakes

  • You can totally serve these cheesecakes as they are but I love to top them with jam, fresh fruit, chopped candy or whipped cream just to name a few options. Enjoy!
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