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Table of contents
- No-Bake Personal Strawberry Cheesecakes
- What is No-Bake Cheesecake?
- Ingredients for No-Bake Strawberry Cheesecake Jars
- How to Make No Bake Strawberry Cheesecake Jars
No-Bake Personal Strawberry Cheesecakes
These no-bake personal strawberry cheesecakes are one of my favorite easy desserts. They’re assembled in individual jars, can be made ahead, stored in the fridge, and grabbed whenever you need a quick, crowd-pleasing treat. Best of all: there’s no oven involved. The jars are ideal for summer gatherings, picnics, or a simple at-home dessert when you want something bright, creamy, and fruity.
The topping uses Bonne Maman INTENSE Strawberry Fruit Spread, which contains more fruit and less sugar than typical preserves, giving these cheesecakes a naturally fruity finish.
What is No-Bake Cheesecake?
No-bake cheesecake is a chilled dessert that captures the flavor and creaminess of a traditional baked cheesecake but doesn’t require baking. Instead of using eggs and a long bake time to set the filling, this version relies on whipped cream folded into a sweetened cream cheese base for a light, mousse-like texture. It’s quicker and easier than classic cheesecake while still delivering a rich, tangy flavor.
Ingredients for No-Bake Strawberry Cheesecake Jars
You don’t need many ingredients to make these jars. Here’s what you’ll use:
- Butter: melted, for the crust.
- Graham crackers: crushed into crumbs for the base. Use digestive biscuits if graham crackers aren’t available.
- Sugar: a small amount to sweeten the filling lightly.
- Heavy cream: whipped to stiff peaks to lighten the filling.
- Cream cheese: use full-fat block cream cheese for the best texture.
- Greek yogurt: a little adds tang and creaminess; sour cream can be substituted.
- Lemon juice: brightens the filling.
- Vanilla bean paste: or vanilla extract if that’s what you have.
- Bonne Maman Intense Strawberry Fruit Spread: used for the topping—rich in fruit and made with simple ingredients.
How to Make No Bake Strawberry Cheesecake Jars
The recipe has three simple components: a graham cracker crust, a creamy cheesecake filling, and a strawberry topping.
1. Graham Cracker Crust
Grind graham crackers into fine crumbs (about 4 full sheets, roughly 1/2 cup or 60 g). Combine the crumbs with about 1 tablespoon of melted butter until the mixture resembles damp sand. Press roughly 2 tablespoons of the mixture into each 6-ounce jar to form the crust. There’s no need to bake this crust; just press it firmly and set aside.
2. Cheesecake Filling
Whip cold heavy cream to stiff peaks and set aside. In a separate bowl, beat softened cream cheese with sugar, Greek yogurt, lemon juice, and vanilla until smooth. Fold the whipped cream into the cream cheese mixture gently with a spatula until fully combined and silky. Spoon a generous layer of filling over the crust in each jar, leaving room for the strawberry topping. Chill the jars while you prepare the topping.
3. Strawberry Topping
Place one jar (about 235 g) of Bonne Maman INTENSE Strawberry Fruit Spread in a small saucepan with 1 tablespoon (15 g) of lemon juice. Warm over medium-low heat just until the preserves loosen and become pourable—about 2 minutes. Spoon about 1½–2 tablespoons of the warmed topping on each jar, then refrigerate the assembled cheesecakes for at least 30 minutes. Finish with fresh strawberries before serving if desired.
Print Recipe
No-Bake Personal Strawberry Cheesecakes
Ingredients
For the Graham Cracker Crust:
- 60 g graham cracker crumbs (approx. 4 full-sheet crackers)
- 15 g unsalted butter melted
For the Cheesecake Filling:
- 180 g heavy cream cold
- 225 g cream cheese softened
- 30 g Greek yogurt room temperature
- 50 g granulated sugar
- 1 teaspoon vanilla bean paste
- 1 teaspoon lemon juice
For the Strawberry Topping:
- 235 g Bonne Maman INTENSE Strawberry Fruit Spread
- 15 g lemon juice
Instructions
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To make the crust: Combine the graham cracker crumbs with the melted butter until the mixture resembles wet sand. Spoon about 2 tablespoons into each 6-ounce glass and press down to form the crust. Set the glasses aside.
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To make the cheesecake filling: Whip the heavy cream on medium-high speed until stiff peaks form, about 3–4 minutes, then transfer to a bowl and set aside.
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In the same mixer bowl, beat the cream cheese, Greek yogurt, sugar, vanilla bean paste, and lemon juice on medium-high speed until smooth and lump-free.
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Gently fold the whipped cream into the cream cheese mixture with a rubber spatula until combined. Spoon a few large spoonfuls of filling over the crust in each serving glass, leaving space for the topping. Chill in the refrigerator while you prepare the topping.
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To make the strawberry topping: In a small saucepan over medium-low heat, warm the Bonne Maman INTENSE Strawberry Fruit Spread with the lemon juice, stirring until the preserves loosen and become pourable, about 2 minutes. Spoon 1½–2 tablespoons of the topping into each glass, cover, and chill for at least 30 minutes. Top with fresh strawberries before serving.
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Store leftovers covered in the refrigerator for up to 4 days.
Notes
Nutrition
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