No Bake Cherry Cheesecake in a Jar is a deliciously creamy dessert that is ready in just 30 minutes as it combines a graham cracker crust, a creamy layer of cheesecake filling that is then topped with a delicious homemade cherry pie filling. This is the perfect dessert to make for all your summer BBQs this year.

No Bake Cherry Cheesecake in a Jar

Cheesecake is one of my favorite desserts in the entire world. It is always creamy, decadent, and has so much flavor! But it can be hard to make the perfect cheesecake, especially one that doesn’t crack! That is why I love strawberry cheesecake dip, Salted Caramel Pecan Cheesecake Dip, and these no-bake cherry cheesecakes in a jar! It gives us that same great flavor we love without all the fuss of a real cheesecake!

This Cherry cheesecake is ready in under 30 minutes and is so simple to make! This will soon become your new favorite dessert to make when you are serving a crowd!

Why I love no bake cheesecakes in a jar

There are so many reasons to love mason jar no-bake cheesecakes.

No Baking! (Hello, my favorite!)
Easy to make, a perfect recipe to have the kids help with.
Made in under 30 minutes
Can be made ahead of time.
Easily swap flavors based on the pie filling you make
Can’t overbake or underbake it

What are the layers of a no-bake cheesecake?

There are usually three layers of your no-bake cheesecake in a jar. The bottom is a delicious graham cracker crust, the middle layer is a cheesecake filling, and then it is topped with a pie filling topping.

How to Make No Bake Cherry Cheesecake in a Jar

In a food processor, place the graham crackers, sugar, and salt until the crackers are finely ground. Add the butter and pulse until the mixture comes together.
Divide and press the graham cracker mixture into the bottom of the jars, creating an even layer.

In a cold mixing bowl, whisk the heavy cream until stiff peaks form. Set aside.

In a large mixing bowl, beat the cream cheese until smooth.

Add the vanilla, sugar, lemon juice, and salt into the cream cheese. Continue mixing until completely combined.
Into the cream cheese mixture, fold half of the whipped cream. Once that is incorporated, fold in the remaining cream.

Divide the cream cheese between the jars. (Using a piping bag to fill the jars makes it easier.)

To make the cherry pie filling, place cherries into a saucepan and cover. Cook over medium heat until the cherries begin to break down and release their juice. Add the sugar and cornstarch, stirring to combine. Return the cherries to a simmer and reduce the heat too low. Continue cooking until the sauce has thickened, approximately 2 minutes. Cool completely before spooning over the cheesecake.

Cover and refrigerate the jars until ready to serve or overnight.

Tips Tricks and FAQs

This dessert can be enjoyed right away, but it is best to let it sit for a couple of hours or overnight. This helps set the cheesecake layer.
Double or triple the recipe if needed.
You can use any size jar that you would like. We used pints, but you can use smaller or bigger ones for the same great results.
Be sure to use wide-mouth jars. These will be easier to fill and easier to enjoy.

Storage

Store your cheesecakes in the fridge covered for up to 3 days.

Make Ahead

You can easily make these ahead of time, in fact, I highly recommend them! This will help them set and have the flavors really come together. You can make it up to 36 hours in advance.

No Bake Cherry Cheesecake in a Jar

Ingredients

For the crust:
1 sleeve graham crackers
4 tablespoons butter, melted
2 teaspoons sugar
Pinch salt
For the cream cheese layer:
1 cup heavy whipping cream
1 (8 ounce) packages cream cheese, room temperature
⅓ cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice
For the cherry pie filling:
4 cups tart cherries, pitted
1 cup sugar
¼ cup cornstarch

Instructions

In a food processor, place the graham crackers, sugar, and salt until the crackers are finely ground. Add the butter and pulse until the mixture comes together.
Divide and press the graham cracker mixture into the bottom of the jars, creating an even layer.
In a cold mixing bowl, whisk the heavy cream until stiff peaks form. Set aside.
In a large mixing bowl, beat the cream cheese until smooth.
Add the vanilla, sugar, lemon juice, and salt into the cream cheese. Continue mixing until completely combined.
Into the cream cheese mixture, fold half of the whipped cream. Once that is incorporated, fold in the remaining cream.
Divide the cream cheese between the jars. (Using a piping bag to fill the jars makes it easier.)
To make the cherry pie filling, place cherries into a saucepan and cover. Cook over medium heat until the cherries begin to break down and release their juice. Add the sugar and cornstarch, stirring to combine. Return the cherries to a simmer and reduce the heat too low. Continue cooking until the sauce has thickened, approximately 2 minutes. Cool completely before spooning over the cheesecake.
Cover and refrigerate the jars until ready to serve or overnight.

Notes

Makes 6 pint-sized dessert jars

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 552Total Fat: 30gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 75mgSodium: 196mgCarbohydrates: 71gFiber: 2gSugar: 50gProtein: 4g

No Bake Cherry Cheesecake in a Jar