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No Bake Strawberry Lemon Cheesecake Jars

These no-bake strawberry lemon cheesecake jars with ginger crust are easy to make and totally scrumptious!

Course Dessert, Snack
Keyword cheesecake, strawberries, summer desserts
Prep Time 20 minutes
Cooling 30 minutes
Total Time 50 minutes
Servings 6 jars (12 oz.)


For the Crust

  • cups crushed ginger snaps or wafers regular or gluten-free
  • cup pecans
  • 3 tablespoons 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

  • cups 35% cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon pure vanilla extract
  • 4 cups strawberries, washed, hulled and cut


  1. Add ginger cookies to food processor and pulse until crumbs are coarse (and you have 1½ cups). 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 ounce) 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 until stiff peaks form.

  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 ounce mason jar. Any jar, glass dish or cup with a larger opening will work.
  • Use full-fat cream cheese or light depending on your preference.
  • 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.