No-Bake Strawberry Cheesecake Jars (Print)

Creamy layers with vibrant strawberry compote in jars. Ideal for fresh, easy dessert moments.

# Components:

→ Base

01 - 1 cup crushed graham crackers or digestive biscuits
02 - 3 1/2 tablespoons unsalted butter, melted

→ Cheesecake Layer

03 - 10 1/2 ounces cream cheese, softened
04 - 3/4 cup cold whipping cream
05 - 2/3 cup powdered sugar
06 - 1 teaspoon vanilla extract
07 - Zest of 1 lemon

→ Strawberry Compote

08 - 10 1/2 ounces fresh strawberries, hulled and chopped
09 - 2 tablespoons sugar
10 - 1 tablespoon lemon juice

→ Garnish

11 - 6 whole strawberries
12 - Fresh mint leaves (optional)

# Directions:

01 - Combine crushed biscuits and melted butter in a bowl until the mixture resembles wet sand. Divide mixture evenly among 6 glass jars, pressing gently to create a compact layer.
02 - Beat softened cream cheese with powdered sugar, vanilla extract, and lemon zest until smooth. In a separate bowl, whip the cold whipping cream to soft peaks. Fold whipped cream into the cream cheese mixture until fully incorporated.
03 - Distribute cheesecake mixture evenly over the prepared biscuit bases in each jar. Smooth the tops. Chill jars in the refrigerator for at least 2 hours to set.
04 - Combine chopped strawberries, sugar, and lemon juice in a saucepan. Cook over medium heat for 5–7 minutes, stirring occasionally, until strawberries break down and sauce thickens slightly. Allow compote to cool completely.
05 - Once cheesecake layers are chilled and compote is cooled, spoon strawberry compote over the cheesecake mixture in each jar. Top with a whole strawberry and mint leaf, if desired. Serve chilled.

# Expert Advice:

01 -
  • No baking required—meaning dessert comes together without turning on the oven.
  • The creamy cheesecake center and tart homemade strawberry topping make every spoonful feel special.
02 -
  • If you skip cooling the compote, it melts the cheesecake layer and ruins the look.
  • Crushing biscuits too finely leads to a base that’s hard as a rock once chilled—leave some texture in there.
03 -
  • If you want sharper layers, pipe the cheesecake mix into the jars instead of spooning.
  • Using very cold cream results in the fluffiest filling—don’t let it warm up on the counter.
Back