These no bake cheesecake jars are easy to make and totally scrumptious!

No Bake Strawberry Lemon Cheesecake Jars

These no-bake strawberry lemon cheesecake jars are easy to make and totally scrumptious!
Course Dessert, Snack
Servings 6 jars (12 oz.)


For the Crust

  • cups crushed ginger cookies I used Dare Simple Pleasures brand
  • cup pecans
  • 3 TB. granulated sugar
  • ¼ cup melted butter

For the Filling

  • ½ cup cream 35%
  • ¾ cup powdered sugar
  • ½ cup plain Greek yogurt
  • 1 block 226 grams cream cheese (I used light), softened and cut into large chunks
  • Zest + juice of lemon

For the Topping

  • cups cream 35%
  • 3 TB. powdered sugar
  • 1 tsp. pure vanilla extract
  • 4 cups strawberries washed, hulled and cut


  1. Add ginger cookies to food processor and pulse until crumbs are coarse. Add pecans and pulse until fine.
  2. Transfer crumb mixture to medium-sized bowl. Stir in sugar and melted butter. Combine well.
  3. Divide evenly between 6 jars (12 oz.) and press lightly to form a crust base. Refrigerate.
  4. 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).
  5. Add cream cheese, lemon zest and juice. Combine until smooth.
  6. Spoon mixture evenly over top crust layer of each jar. Return to refrigerator for at least 30 minutes (or overnight).
  7. Before serving, whip cream, along with powdered sugar and vanilla extract.
  8. 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. Try substituting blueberries for the strawberries, or use a mixture of the two.