Cheesecake in a Jar

Perfect for summer picnics, this is a no-bake version of cheesecake in a portable jar with fresh strawberries.

Prep: 55 mins  Additional : 2 hrs  Total: 2 hrs 55 mins  Servings: 6


  • 6 eaches pecan shortbread cookies (such as Keebler Sandies), finely crushed
  • 2 tablespoons butter, melted
  • 2 tablespoons white sugar
  • 6 eaches (1/2 pint) canning jars with lids
  • 12 ounces sliced fresh strawberries
  • 1 (8 ounce) package cream cheese, softened
  • 2 tablespoons fresh lemon juice
  • ½ cup white sugar
  • ½ cup heavy cream, whipped


  1. Stir together cookie crumbs, butter, and 2 tablespoons sugar in a bowl until blended. Divide mixture evenly among jars (about 3 1/2 tablespoons each) and gently press (do not pack) into bottoms.
  2. Halve 6 strawberries for garnish, and set aside. Chop remaining strawberries.
  3. Beat together cream cheese, lemon juice, and 1/2 cup sugar in bowl with an electric mixer at medium speed until smooth. Fold in whipped cream and chopped berries, and divide evenly among jars (about 1/2 cup each). Top each with a 2 berry halves and cover with lids. Chill at least 2 hours and up to 3 days.

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