These no bake strawberry lemon cheesecake jars with ginger crust are totally scrumptious and easy to make. Whip up a batch ahead of time for your next family gathering or picnic. Individual desserts for everyone!
Hello there! Can you believe it’s mid-August already? Where has summer gone? We’re soaking up every last bit we can and still have plenty of fun-filled activities scheduled with family and friends. You too?
Speaking of get-togethers, I have a tasty summer dessert recipe I’m excited to share with you today. Does strawberry lemon cheesecake get your attention? I absolutely love cheesecake!
And since this one is a no bake version, it makes it so very simple to put together. Most cheesecakes are quite involved. Let’s leave the oven off when it’s so hot outside!
See those succulent strawberries? They’re so fresh and delicious this time of year. I could eat them by the handful.
And that tangy and smooth lemon cheesecake layer is the perfect complement, as is the crispy ginger snap crust. The flavours and textures work perfectly together!
Why you’ll love cheesecake jars
Although this cheesecake can be made in a pan or large pie plate, I decided to use individual jars instead. No bake mason jar cheesecake is much cuter, right?
It also solves the problem of having to cut the whole thing into pieces and transfer to plates. Why does that never go as planned when guests are over? I call it the entertainer’s curse. So, I prefer this no-fail, strawberry cheesecake in a jar recipe.
I also love that I can whip up a batch of these delicious cheesecake jars ahead of time and pull them out when we’re ready for dessert. They’re perfect for picnics too! Grab some spoons, et voila.
And, don’t worry about the cleanup. Simply plunk the jars in the dishwasher and get back to your guests. Enjoy!
How to Make Strawberry Lemon Cheesecake Jars
Strawberry Cheesecake Ingredients
- ginger snaps or wafers (regular or gluten-free)
- pecans
- granulated sugar and powdered sugar
- butter
- 35% cream
- plain Greek yogurt
- cream cheese
- lemon (zest and juice)
- vanilla
- strawberries
The full list of ingredients and instructions are in the printable recipe card at the bottom of the post.
Cheesecake Jar Directions
To make ginger crust, add wafers to food processor and pulse until crumbs are coarse. Add pecans and pulse until fine. Transfer crumb mixture to medium-sized bowl. Stir in sugar and melted butter. Combine well.
Divide evenly between jars and press lightly to form a crust base. Refrigerate.
To make cream cheese filling, add cream to food processor (or use bowl and hand mixer) and blend until it starts to thicken. Next, add powdered sugar and Greek yogurt, then pulse until incorporated (about 30 seconds). Finally, add cream cheese, lemon zest and juice. Combine until smooth.
Spoon mixture evenly over top crust layer of each jar. Return to refrigerator for at least 30 minutes (or overnight).
To make topping, whip cream, along with powdered sugar and vanilla extract until stiff peaks form. Top each prepared jar with a layer of whipped cream followed by strawberries. Serve immediately for best results or refrigerate covered up to 1 day.
Some Notes About this Cheesecake Recipe
- I used Gem jars which are a little larger than a standard 12 oz. mason jar. Any jar, glass dish or cup with a larger opening will work.
- Depending on the brand of ginger snaps you use, it may be necessary to adjust the butter. The crust mixture should be thick, sandy and coarse (not wet), and will come together when pressed between your fingers.
- Try substituting blueberries for the strawberries, or use a mixture of both.
Related: Check out this collection of fresh strawberry recipes for more dessert ideas.
No Bake Strawberry Lemon Cheesecake Jars
These no-bake strawberry lemon cheesecake jars with ginger crust are easy to make and totally scrumptious!
Ingredients
For the Crust
- 1½ cups crushed ginger snaps or wafers regular or gluten-free
- ⅓ cup pecans
- 3 TB. granulated sugar
- ¼ cup melted butter
For the Filling
- ½ cup 35% cream
- ¾ cup powdered sugar
- ½ cup plain Greek yogurt
- 1 block cream cheese, softened and cut into large chunks I used light
- 1 lemon, zest and juice
For the Topping
- 1½ cups 35% cream
- 3 TB. powdered sugar
- 1 tsp. pure vanilla extract
- 4 cups strawberries, washed, hulled and cut
Instructions
-
Add ginger cookies to food processor and pulse until crumbs are coarse (and you have 1½ cups). Add pecans and pulse until fine.
-
Transfer crumb mixture to medium-sized bowl. Stir in sugar and melted butter. Combine well.
-
Divide evenly between 6 jars (12 oz.) and press lightly to form a crust base. Refrigerate.
-
Meanwhile, add cream to food processor (or use bowl and hand mixer) and blend until it starts to thicken. Add powdered sugar and Greek yogurt, and pulse until incorporated (about 30 seconds).
-
Add cream cheese, lemon zest and juice. Combine until smooth.
-
Spoon mixture evenly over top crust layer of each jar. Return to refrigerator for at least 30 minutes (or overnight).
-
Before serving, whip cream, along with powdered sugar and vanilla extract until stiff peaks form.
-
Top each prepared jar with a layer of whipped cream followed by strawberries. Serve immediately for best results or refrigerate covered up to 1 day.
Recipe Notes
- I used Gem jars which are a little larger than a standard 12 oz. mason jar. Any jar, glass dish or cup with a larger opening will work.
- Depending on the brand of ginger snaps you use, it may be necessary to adjust the butter. The crust mixture should be thick, sandy and coarse (not wet), and will come together when pressed between your fingers.
- Try substituting blueberries for the strawberries, or use a mixture of the two.
Be sure to pin this no-bake cheesecake in a jar to your recipe boards on Pinterest!
Did you make these strawberry cheesecake jars? I’d love for you to leave a star review in the comments below. You can also share it on social tagging @satoridesignforliving or the “tried this pin” feature on Pinterest!
Looking for More desserts in a jar?
Thanks for stopping by!
This cheesecake recipe was originally published August 2017 and updated with new ideas and photos.
Leave a Reply