Dessert

No-Bake Strawberry Cheesecake Jars Recipe

ByRita Bennet January 23, 2026January 23, 2026

Introduction

This No-Bake Strawberry Cheesecake Jar recipe is a delightful and easy way to enjoy a classic dessert without turning on the oven. Perfect for warm days or last-minute guests, these individual jars are creamy, fruity, and perfectly portioned.

The image shows a close-up of small clear glass jars filled with a layered dessert placed on a white marbled surface. Each jar contains three main layers: at the bottom is a golden crumbly layer with a rough texture, followed by a thick, white, creamy layer with a smooth appearance and specks of oats or grains mixed in, and at the top, fresh red strawberry slices arranged neatly, partially covered with some more golden crumbs sprinkled over them. The jars are open, and the focus is on the nearest jar while the others are slightly blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounce package high-quality vanilla wafers
3 tablespoons unsalted butter (melted)

8 (8-ounce) mason jars
8 ounces reduced-fat cream cheese (softened)

½ cup plain Greek yogurt (about a 5.3 ounce container)
¼ cup granulated sugar

½ teaspoon vanilla
Zest of 1 lemon
1 teaspoon lemon juice

1 ½ cups high-quality whipped topping (such as Truwhip)
4 cups hulled and quartered strawberries (divided)

Instructions

Step 1: Place the vanilla wafers into a food processor and process until they become fine crumbs.

Step 2: Pour the melted butter into the crumbs and process for 3-5 seconds until the mixture starts to stick together and looks clumpy.
Step 3: Measure about 2 tablespoons of the crumb mixture into the bottom of each mason jar. Press down slightly with a spoon; it does not need to be tightly packed.
Step 4: Refrigerate the jars to firm up the crust while making the cheesecake filling.

Step 5: In a large bowl, combine the cream cheese, Greek yogurt, and sugar. Beat on high speed with a hand mixer until smooth and creamy. Add vanilla, lemon zest, and lemon juice, then beat for another 30 seconds until blended.
Step 6: Gently fold the whipped topping and 1 cup of the strawberries into the cream cheese mixture.
Step 7: Remove the jars from the refrigerator. Spoon 2 to 3 tablespoons of cheesecake filling into each jar, then layer 2 to 3 tablespoons of strawberries. Repeat by dividing the remaining cheesecake filling and strawberries among the jars.

Step 8: Place lids on the jars and refrigerate for 1-2 hours or overnight. Serve cold.

Tips & Variations

For a gluten-free option, substitute vanilla wafers with gluten-free cookies.
Try mixing in other berries like blueberries or raspberries for a different flavor.

Use full-fat cream cheese for a richer texture.
Chill jars longer for a firmer cheesecake consistency.

Storage

Store the cheesecake jars in the refrigerator with lids tightly sealed for up to 3 days. To serve, enjoy them cold straight from the fridge or let them sit at room temperature for 10 minutes to soften slightly before eating.

How to Serve

The image shows a clear glass jar filled with a dessert made of four distinct layers. Starting from the bottom, there is a white creamy layer, topped with a thick red layer of strawberry or berry sauce. Above that, there is a crumbly golden yellow cake strewn unevenly. The last layer is a mix of white cream and crumbly cake, garnished with two fresh glossy red strawberry slices placed side by side on top. The jar stands on a white marbled surface with blurred jars and pieces of fruit in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these jars ahead of time?

Yes, these cheesecake jars can be made a day in advance and stored refrigerated until ready to serve, making them perfect for entertaining.

Can I use frozen strawberries?

Fresh strawberries are best for texture, but if using frozen, thaw and drain them well to prevent excess moisture in the dessert.

Rita Bennet