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A group of no bake berry cheesecake jars topped with fresh mint, raspberries, and blueberries, arranged on a marble board with gold dessert spoons.

No Bake Berry Cheesecake Jars

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5 from 1 review

  • Author: Aberdeen
  • 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

Units Scale

For the Crust

  • 5 ounces graham crackers (about 8 full crackers)
  • 1/4 cup unsalted butter, melted
  • 1/4 teaspoon ground cinnamon (optional)
  • 1/8 teaspoon ground nutmeg (optional)

For the Filling

  • 1 cup heavy whipping cream, chilled
  • 8 oz full-fat cream cheese
  • 1/4 cup granulated sugar
  • 2 tablespoons powdered sugar
  • 2 tablespoons sour cream
  • 1 teaspoon freshly squeezed lemon juice
  • 1/2 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
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup water
  • 1 tablespoon cornstarch

Instructions

Make Optional Compote(s)

  1. Combine all ingredients in a small saucepan, stirring to coat.
  2. Simmer over medium heat for 6 to 8 minutes, stirring occasionally, until the berries break down and the mixture thickens slightly.
  3. 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

  1. 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.
  2. 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

  1. 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.
  2. In a separate bowl, beat the cream cheese, granulated sugar, sour cream, lemon juice, and vanilla until smooth and creamy.
  3. 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

  1. Spoon or pipe the cheesecake filling over the crust in each jar.
  2. Top with fresh berries and/or cooled compote.
  3. Garnish with fresh mint and any leftover zest.
  4. Enjoy right away or refrigerate until ready to serve!

Equipment

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

Find it online: https://www.aberdeenskitchen.com/2025/06/no-bake-berry-cheesecake-jars/