No-Bake Strawberry Cheesecake Jars

Creamy cheesecake filling layered with buttery cookie crumbs and sweet strawberry sauce in individual jars — an easy and delicious dessert.

Ingredients (Serves 6)

For the Crust

• 1 1/2 cups graham cracker crumbs or digestive biscuit crumbs
• 5 tablespoons melted butter
• 2 tablespoons sugar

For the Cheesecake Filling

• 16 oz (450 g) cream cheese, softened
• 1 cup heavy whipping cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract

For the Strawberry Layer

• 2 cups fresh strawberries, sliced
• 1/4 cup sugar
• 1 tablespoon lemon juice
• 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thicker sauce)

Topping

• Whipped cream
• Extra crushed cookies or graham crackers
• Fresh strawberries

Instructions

Make the Strawberry Sauce

1. Add strawberries, sugar, and lemon juice to a saucepan over medium heat.
2. Cook for 5–7 minutes until strawberries soften and release juices.
3. Stir in cornstarch slurry if you want a thicker sauce.
4. Simmer 1–2 more minutes, then cool completely.

Prepare the Crust

1. Mix graham cracker crumbs, melted butter, and sugar in a bowl.
2. Divide evenly among jars or dessert cups.
3. Press lightly into the bottom.

Make the Cheesecake Filling

1. In a large bowl, beat cream cheese until smooth.
2. Add powdered sugar and vanilla; beat until creamy.
3. In another bowl, whip heavy cream until stiff peaks form.
4. Fold whipped cream into the cream cheese mixture gently.

Assemble the Jars

1. Spoon cheesecake filling over the crust.
2. Add a layer of strawberry sauce and sliced strawberries.
3. Repeat layers if desired.
4. Top with whipped cream and crushed cookies.

Chill

• Refrigerate for at least 2 hours before serving.

Optional Variations

• Use blueberries, raspberries, or peaches
• Add lemon zest to the filling
• Drizzle with chocolate sauce
• Use vanilla wafers instead of graham crackers

Storage

• Keep refrigerated for up to 3 days.
• Best served chilled.