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Creamy No-Bake Raspberry Cheesecake in a Jar

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A quick and easy no-bake raspberry cheesecake layered in jars, perfect for summer desserts with a creamy texture and fresh raspberry swirl.

Ingredients

Scale
  • 1 ½ cups crushed graham crackers or shortbread cookies (about 150g)
  • 5 tablespoons unsalted butter, melted (70g)
  • 2 tablespoons granulated sugar (25g)
  • 16 oz (450g) cream cheese, softened – full fat
  • ¾ cup powdered sugar (90g)
  • 1 teaspoon pure vanilla extract
  • 1 cup heavy whipping cream (240ml), chilled
  • 1 cup fresh raspberries (120g)
  • 2 tablespoons granulated sugar (25g)
  • 1 teaspoon lemon juice

Instructions

  1. Prepare the crust: In a medium bowl, combine crushed graham crackers or shortbread cookies, melted butter, and sugar. Mix until the crumbs are evenly coated and look like wet sand. Press about 2 tablespoons of this mixture firmly into the bottom of each jar (makes 6 jars). Set aside.
  2. Make the raspberry layer: In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens slightly, about 5-7 minutes. Remove from heat and let cool completely.
  3. Prepare the cheesecake filling: Using a mixer, beat the softened cream cheese until smooth and lump-free, about 2 minutes. Add powdered sugar and vanilla extract, mixing until combined.
  4. In a separate chilled bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture in two additions, taking care not to deflate the mixture.
  5. Assemble the jars: Spoon or pipe about 2 tablespoons of cheesecake filling over the crust in each jar. Add a layer of raspberry sauce (about 1 tablespoon), then another layer of cheesecake filling to fill the jars almost to the top. Finish with a small dollop of raspberry sauce for a pretty swirl.
  6. Refrigerate the jars for at least 4 hours or overnight to set.

Notes

Softening cream cheese at room temperature prevents lumps. Use cold cream and chilled bowl for whipping. Fold whipped cream gently to keep mixture airy. Raspberry sauce should be thick but spoonable. Chill jars at least 4 hours or overnight for best texture. Crushed shortbread cookies can be used instead of graham crackers. For gluten-free, use gluten-free cookies or almond flour crust. Dairy-free options include vegan cream cheese and coconut whipped cream.

Nutrition

Keywords: no-bake cheesecake, raspberry cheesecake, summer dessert, cheesecake in a jar, easy dessert, no oven dessert

Find it online: https://tastytuck.com/creamy-no-bake-raspberry-cheesecake-in-a-jar-easy-homemade-recipe-for-summer-dessert/