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Table of contents
- No-Bake Personal Strawberry Cheesecakes
- What is No-Bake Cheesecake?
- Ingredients for No-Bake Strawberry Cheesecake Jars
- How to Make No-Bake Strawberry Cheesecake Jars
No-Bake Personal Strawberry Cheesecakes
I’m completely in love with these no-bake personal strawberry cheesecakes. They’re effortless to make, easy to portion for gatherings, and perfect for preparing ahead—store them in the fridge and grab when you need a ready-to-serve dessert. The best part: there’s no oven time required. These jars are ideal for summer get-togethers, picnics, or simply as a make-ahead treat when you want something special without fuss.
These single-serve cheesecakes are topped with Bonne Maman INTENSE Strawberry Fruit Spread, which has a higher fruit content and less sugar than many preserves, making the overall dessert taste bright and fruity without being overly sweet.
What is No-Bake Cheesecake?
No-bake cheesecake is a chilled dessert that uses many of the same components as traditional baked cheesecake—cream cheese, sugar, and cream—but skips the oven. Instead of baking to set, the filling is stabilized by whipped cream and chilled until firm. The result is a creamy, light texture with bright flavor, and the whole process is faster and simpler than baking a full-size cheesecake. This version keeps the classic taste while being easier to prepare and simpler to portion into jars or cups.
Ingredients for No-Bake Strawberry Cheesecake Jars
You don’t need many ingredients for these jars. Below is a clear list for easy shopping and preparation.
- Butter: Used to bind the graham cracker crust.
- Graham crackers: Crushed for the crust. If graham crackers aren’t available, substitute crushed digestive biscuits.
- Sugar: A small amount for light sweetness—this recipe keeps it subtle.
- Heavy cream: Whipped to stiff peaks and folded into the filling for lightness and creaminess.
- Cream cheese: Use full-fat block cream cheese (not a spread) for best texture and flavor.
- Greek yogurt: Just a couple of tablespoons to add tang and creaminess; sour cream can be used as an alternative.
- Lemon juice: A splash brightens the filling and balances sweetness.
- Vanilla bean paste: Adds rich vanilla flavor; vanilla extract works as a substitute.
- Bonne Maman INTENSE Strawberry Fruit Spread: The topping—full fruit flavor, less sugar than conventional preserves.
How to Make No-Bake Strawberry Cheesecake Jars
These cheesecakes have three simple components: the graham cracker crust, the cheesecake filling, and the strawberry topping. Each step is quick and straightforward.
1. Graham Cracker Crust
Pulse graham crackers in a food processor or blender until fine. You’ll need about four full sheets—roughly 60 g or 1/2 cup of crumbs. Mix the crumbs with 1 tablespoon of melted unsalted butter until evenly moistened; the texture should be sandy and slightly damp. Press about 2 tablespoons of the mixture into the bottom of each 6-ounce serving glass to form a firm base. No baking or pre-baking is required.
2. Cheesecake Filling
Chill the heavy cream, then whip it to stiff peaks (about 3–4 minutes with a mixer). In a separate bowl, beat the softened cream cheese with granulated sugar, Greek yogurt, lemon juice, and vanilla bean paste until smooth and lump-free. Gently fold the whipped cream into the cream cheese mixture with a rubber spatula until homogenous and airy. Spoon two generous spoonfuls of filling over the crust in each glass, leaving room for the topping. Chill the filled jars while you prepare the fruit topping.
3. Strawberry Topping
Combine one jar (about 235 g) of Bonne Maman INTENSE Strawberry Fruit Spread with 1 tablespoon of lemon juice in a small saucepan over medium-low heat. Warm and stir just until the preserves loosen and become pourable—about 1–2 minutes. Spoon roughly 1½ to 2 tablespoons of the warmed topping into each jar, then refrigerate the assembled cheesecakes for at least 30 minutes to firm up. Garnish with fresh strawberries before serving for an attractive finish.
No-Bake Personal Strawberry Cheesecakes
Ingredients
For the Graham Cracker Crust:
- 60 g graham cracker crumbs (approx. 4 full-sheet crackers)
- 15 g unsalted butter, melted
For the Cheesecake Filling:
- 180 g heavy cream, cold
- 225 g cream cheese, softened
- 30 g Greek yogurt, room temperature
- 50 g granulated sugar
- 1 teaspoon vanilla bean paste
- 1 teaspoon lemon juice
For the Strawberry Topping:
- 235 g Bonne Maman INTENSE Strawberry Fruit Spread
- 15 g lemon juice
Instructions
- Make the crust: Mix graham cracker crumbs and melted butter until the texture resembles wet sand. Spoon about 2 tablespoons into each 6-ounce glass and press firmly to form a base.
- Whip the cream: In a chilled bowl, whip heavy cream on medium-high until stiff peaks form, about 3–4 minutes. Transfer to a separate bowl and set aside.
- Prepare the filling: In the same mixing bowl, beat cream cheese, Greek yogurt, sugar, vanilla bean paste, and lemon juice on medium-high until smooth and lump-free.
- Combine: Gently fold the whipped cream into the cream cheese mixture until fully combined. Spoon a couple of large spoonfuls of filling over the crust in each glass, leaving room for the topping. Chill while preparing the topping.
- Make the topping: Warm the Bonne Maman INTENSE Strawberry Fruit Spread with lemon juice in a small saucepan over medium-low heat, stirring until the preserves loosen and become pourable, about 1–2 minutes. Spoon 1½–2 tablespoons into each jar, then cover and refrigerate for at least 30 minutes. Top with fresh strawberries before serving.
- Storage: Cover and refrigerate leftovers for up to 4 days.
Notes
Use 6-ounce serving cups for the portions shown. If you prefer a slightly tangier filling, increase the Greek yogurt by a tablespoon or substitute with a little sour cream.
Nutrition (per serving)
Calories: 391 kcal | Carbohydrates: 35 g | Protein: 4 g | Fat: 27 g | Sugar: 29 g
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