Description
Delight in this easy-to-make Strawberry Cheesecake in a Jar, a no-bake dessert featuring a crunchy graham cracker crust, creamy cheesecake filling, and fresh strawberry topping. Perfect for individual servings, it’s a refreshing and elegant treat ready in just 15 minutes plus chilling time.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 3 tablespoons melted butter
- 2 tablespoons granulated sugar
Cheesecake Filling
- 8 ounces cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup heavy whipping cream
Strawberry Topping
- 1½ cups fresh strawberries, diced
- 2 tablespoons strawberry jam or preserves
Garnish (optional)
- Extra strawberries
- Crushed graham crackers
Instructions
- Prepare the Crust: In a bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until the texture resembles wet sand. Spoon about 2 tablespoons of this mixture into the bottom of each small jar or cup, pressing gently to form an even crust layer.
- Make the Cheesecake Filling: In another bowl, beat the softened cream cheese until smooth and creamy. Add powdered sugar and vanilla extract, mixing until fully combined and smooth.
- Whip the Cream: In a separate chilled bowl, whip the heavy cream to stiff peaks using a mixer. Carefully fold the whipped cream into the cream cheese mixture to keep it airy and light.
- Prepare Strawberry Mixture: In a small bowl, toss diced strawberries with strawberry jam or preserves until the berries are well coated and slightly saucy.
- Assemble the Jars: Spoon a layer of cheesecake filling over the graham cracker crust in each jar, then add a spoonful of the strawberry mixture on top. If jars are tall, repeat the layering with remaining filling and strawberries.
- Chill and Serve: Refrigerate the assembled jars for at least 1 hour to set and meld the flavors. Before serving, optionally garnish each jar with extra fresh strawberries and a sprinkle of crushed graham crackers.
Notes
- Use mason jars, small glass cups, or ramekins for serving.
- For quicker preparation, substitute homemade whipped cream with store-bought whipped topping.
- Make ahead up to 2 days and store covered in the refrigerator to maintain freshness.
