Easy, creamy, and bursting with fresh summer fruit, these no bake berry cheesecake jars are the ultimate warm-weather dessert. Perfect for picnics, parties, or just an no-fuss treat at home, they're layered with buttery graham cracker crumbs, a creamy cheesecake filling, and juicy mixed berries-no oven required!
I love making these cheesecake jars when I need something quick and don't want to fire up the oven (so… basically all summer 😅). They come together fast, stash easily in the fridge, and are one of my go-tos for last-minute get-togethers, BBQs, or casual weeknight treats.
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Why You'll Love These
Besides being a breeze to throw together, these jars check all the boxes:
- No baking. No oven, no stovetop, no sweat.
- Make-ahead friendly. Prep them a few hours-or even a day-before.
- Fresh, creamy, and not too sweet. That tangy filling + berries = magic.
- Built-in portion control. (Unless you eat two… which happens 😬.)
Ingredients
One of my favorite parts? The ingredient list is short, sweet, and totally approachable. Here's what you'll need:
- A mix of fresh berries - Blueberries, strawberries, raspberries-whatever you love!
- Graham cracker crumbs
- Melted butter
- Cream cheese
- Sour cream - just a couple tablespoons
- Granulated sugar
- Powdered sugar
- Vanilla paste or vanilla extract
- Heavy whipping cream
- Fresh lemon juice and zest
📝 Full measurements and instructions are in the printable recipe card at the bottom of this post!
Variations and Add-Ons
Feel free to play around with these! You can:
- Use gluten-free graham crackers to make it GF
- Swap in different fruits-cherries, blackberries, or peaches all work beautifully
- Make a quick berry compote instead of using fresh fruit for a softer, jammy topping (optional recipe included in the recipe card)
perfect for parties, picnics and everything in between
These cheesecake jars are the kind of dessert that works for just about any occasion-backyard BBQs, baby showers, bridal brunches, 4th of July, or even a random Tuesday when you want something sweet but don't want to bake.
Want to dress them up a little? Try serving them with a sparkling rosé spritzer , berry lemonade, or a few lemon butter cookies on the side. A drizzle of honey or white chocolate also gives them a fancy feel with basically zero effort.
Feeding a crowd? Turn them into a DIY cheesecake bar!
Layer the crust and filling in jars ahead of time, then set out bowls of toppings-fresh berries, homemade compote, lemon curd, crushed cookies, mini chocolate chips. Fun, festive, and always a hit!
Tools you'll need
Nothing too fancy-just a few baking basics:
- Food processor (or a zip-top bag and rolling pin for the crust)
- Mixing bowl
- Hand or stand mixer
- Silicone spatula
- 8 small jars or glasses (I used 8 oz ball jars)
- A spoon or piping bag to layer everything cleanly
Storage and make-ahead tips
These no bake berry cheesecake jars hold up beautifully in the fridge or freezer, which makes them ideal for prepping ahead!
Cover the jars tightly with lids or plastic wrap and keep chilled in the fridge until ready to serve-best within 1-2 days if using fresh berries.
Freeze the jars (again tightly sealed with lids or plastic wrap) without fresh berries for up to 3 months. Thaw overnight in the fridge, then top with berries or compote before serving.
No Bake Berry Cheesecake Jars
- Total Time: 30 minutes
- Yield: Serves 8
Description
Easy, creamy, and topped with fresh berries, these no bake berry cheesecake jars are perfect for parties, make-ahead treats, or stashing in the freezer for a rainy day dessert. No oven needed!
Ingredients
For the Crust
- 5 ounces graham crackers (about 8 full crackers)
- ¼ cup unsalted butter, melted
- ¼ teaspoon ground cinnamon (optional)
- ⅛ teaspoon ground nutmeg (optional)
For the Filling
- 1 cup heavy whipping cream, chilled
- 8 oz full-fat cream cheese
- ¼ cup granulated sugar
- 2 tablespoons powdered sugar
- 2 tablespoons sour cream
- 1 teaspoon freshly squeezed lemon juice
- ½ teaspoon vanilla paste or 1 teaspoon vanilla extract
For Topping
- Fresh blueberries, raspberries, and mint leaves for garnish
- Optional: lemon or lime zest
Optional Berry Compote
- 6 oz fresh or frozen blueberries or raspberries
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ cup water
- 1 tablespoon cornstarch
Get Recipe Ingredients
Instructions
Make Optional Compote(s)
- Combine all ingredients in a small saucepan, stirring to coat.
- Simmer over medium heat for 6 to 8 minutes, stirring occasionally, until the berries break down and the mixture thickens slightly.
- Let cool for at least 10 minutes before using. Chill in the fridge until ready to use (compote will thicken as it cools!)
Make the crust
- Have eight 8 oz ball jars ready to go! Add all ingredients for the crust in a food processor. Pulse until the mixture is completely combined.
- Spoon about 1½ tablespoons into each jar and press gently to form a base. Set aside or chill while you prepare the filling.
Make the filling
- In a large bowl, whip the chilled heavy cream and powdered sugar with a hand or stand mixer until stiff peaks form (about 2 to 3 minutes on medium-high speed). Set aside.
- In a separate bowl, beat the cream cheese, granulated sugar, sour cream, lemon juice, and vanilla until smooth and creamy.
- Gently fold in the whipped cream until fully combined. Use a silicone spatula or the paddle attachment of your stand mixer on low.
Assemble the jars
- Spoon or pipe the cheesecake filling over the crust in each jar.
- Top with fresh berries and/or cooled compote.
- Garnish with fresh mint and any leftover zest.
- Enjoy right away or refrigerate until ready to serve!
Notes
Freezer-friendly: Assemble jars without fresh berries, cover tightly, and freeze for up to 3 months. Thaw overnight in the fridge, then top with fresh berries or compote before serving.
No chill time needed: These cheesecake jars are ready to enjoy as soon as they're assembled!
Compote variation: If you're using blueberries, try swapping the lemon juice and zest for lime-it adds a bright, citrusy twist that pairs beautifully.
Gluten-free option: Use gluten-free graham crackers to make this recipe gluten-free.
- Prep Time: 30 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Dan Langholff says
The blueberry one was fantastic. And once you get to the crust on the bottom, it’s a great finish to the bite.