No-Bake Lemon Cheesecake Jars (Print Version)

Zesty lemon cheesecake layered in jars for a refreshing, creamy dessert ready ahead.

# What You'll Need:

→ 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:

01 - In a bowl, combine graham cracker crumbs, melted butter, granulated sugar, and salt. Mix until the texture resembles wet sand.
02 - Spoon 2 tablespoons of the crust mixture into the bottom of each of the 6 jars. Press down firmly to create an even, compact layer.
03 - In a separate bowl, beat the heavy whipping cream until stiff peaks form. Set aside.
04 - In another bowl, beat the cream cheese until smooth. Add powdered sugar, lemon juice, lemon zest, and vanilla extract. Mix until creamy and well combined.
05 - Gently fold the whipped cream into the cream cheese mixture until fully combined and fluffy, being careful not to deflate the whipped cream.
06 - Spoon or pipe the cheesecake filling evenly over the crusts in each jar, distributing equally among all 6 jars.
07 - Top each jar with a generous spoonful of lemon curd, spreading lightly if desired.
08 - Cover and refrigerate the jars for at least 2 hours, or until the filling is completely set.
09 - Just before serving, garnish each jar with fresh berries and extra lemon zest if desired.

# Expert Tips:

01 -
  • You can make it completely ahead of time, which means one less thing to stress about when guests are coming.
  • The individual jars feel fancy and Instagram-worthy, but honestly require no fancy plating skills whatsoever.
  • That bright lemon flavor cuts through the richness in the most refreshing way, especially on warm days.
02 -
  • Cold cream is non-negotiable—if your whipping cream is warm, it will never whip up properly no matter how long you beat it.
  • Don't overmix the final filling or you'll deflate all the whipped cream and end up with something heavy instead of mousse-like and light.
  • The crust layer needs to be pressed down firmly, or it will float up into your filling and become a soggy mess by the time you serve it.
03 -
  • Toast your graham cracker crumbs lightly in a dry pan for two minutes before mixing with butter—it deepens the flavor and makes the crust taste more sophisticated.
  • Use a microplane zester instead of a regular grater; it captures all those aromatic oils and won't shred your hands in the process.
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