Description
These No-Bake Cheesecake Jars are a quick and easy dessert made with creamy yogurt and cream cheese, sweetened lightly and topped with fresh summer berries. Perfect for a gluten-free, refreshing summer treat that requires no baking and is ready in just 20 minutes.
Ingredients
Crust
- ½ cup graham cracker crumbs (about 8 graham crackers)
- 2 tablespoons softened butter or ghee
Cheesecake Filling
- 1 (8 ounce) package cream cheese, softened
- 3 tablespoons granulated sugar (adjust if using sweetened yogurt)
- ⅔ cup vanilla or plain Greek yogurt or Skyr yogurt (preferably 2% or whole milk)
- ½ teaspoon vanilla extract
- 1 teaspoon lemon juice
Topping
- Fresh berries (chopped strawberries, blueberries, and/or raspberries)
Instructions
- Make the crust: In a small food processor or blender, process the graham crackers into fine crumbs. Transfer the crumbs to a bowl and mix with the melted butter until all crumbs are moistened. Divide the crumb mixture evenly into four 7-ounce jars, pressing down firmly with the back of a spoon to form the crust base. Set aside.
- Make the cheesecake filling: In a medium mixing bowl, use an electric hand mixer to beat the softened cream cheese together with the granulated sugar until the mixture is light and fluffy. Add the yogurt, vanilla extract, and lemon juice, then continue mixing on medium-high speed until the filling is thick, smooth, and well combined.
- Assemble jars: Spoon and evenly distribute the cheesecake filling over the graham cracker crust in each jar. Top or layer with fresh chopped berries as desired. These jars can be served immediately or covered and refrigerated if preparing ahead.
- Serve and enjoy: Enjoy your fresh, no-bake cheesecake jars as a quick summer dessert. For best texture, chill if possible, but not required.
Notes
- If using sweetened vanilla yogurt, taste test before adding granulated sugar to avoid excess sweetness.
- This recipe easily doubles for up to 8 servings; consider using taller dessert shooter jars for more portions.
- Store leftover cheesecake jars covered in the refrigerator for up to 4 days.
