No-Bake Lemon Cheesecake Jars (Printable Version)

Creamy lemon cheesecake layered in jars with a graham crust and lemon curd topping.

# Ingredient List:

→ Crust

01 - 1 cup graham cracker crumbs
02 - 3 tablespoons unsalted butter, melted
03 - 2 tablespoons granulated sugar
04 - Pinch of salt

→ Cheesecake Filling

05 - 1 cup heavy whipping cream, cold
06 - 8 ounces cream cheese, softened
07 - 1/2 cup powdered sugar
08 - 1/4 cup fresh lemon juice
09 - 1 tablespoon lemon zest
10 - 1 teaspoon pure vanilla extract

→ Topping

11 - 1/2 cup lemon curd
12 - Fresh berries for garnish
13 - Extra lemon zest for garnish, optional

# How to Make:

01 - Combine graham cracker crumbs, melted butter, granulated sugar, and salt in a mixing bowl. Mix until the texture resembles wet sand.
02 - Spoon 2 tablespoons of crust mixture into the bottom of each jar. Press down firmly to create an even, compact layer.
03 - Beat cold heavy whipping cream with an electric mixer until stiff peaks form. Set aside.
04 - Beat softened cream cheese until smooth. Add powdered sugar, fresh lemon juice, lemon zest, and vanilla extract. Mix until creamy and well combined.
05 - Gently fold the whipped cream into the cream cheese mixture using a spatula until fully incorporated and fluffy.
06 - Spoon or pipe the cheesecake filling evenly over the crust layer in each jar.
07 - Top each jar with a generous spoonful of lemon curd.
08 - Cover the jars and refrigerate for at least 2 hours until the filling is set.
09 - Just before serving, top each jar with fresh berries and additional lemon zest if desired.

# Expert Suggestions:

01 -
  • No oven means your kitchen stays cool and you stay sane during preparation.
  • Everything comes together in 20 minutes, leaving you time to actually enjoy your day instead of sweating over a stove.
  • The individual jars feel fancy enough for guests but honest enough for a Tuesday night craving.
  • Fresh lemon flavor hits different when it's layered throughout instead of just a garnish afterthought.
02 -
  • Cold ingredients are your friend here—make sure the cream is actually cold when you whip it, or you'll end up with butter-adjacent soup instead of clouds.
  • Don't skip pressing the crust firmly or it will crumble when you eat it, and while that's not a disaster, it defeats the purpose of making individual jars.
03 -
  • Make these the day before you need them so the flavors meld and the texture sets perfectly, which also means less stress on the day you're serving them.
  • Keep them chilled right up until serving because warm cheesecake filling is sad cheesecake filling, and the crust holds together better when everything stays cold.
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