No Bake Raspberry Cheesecake Jars
Indulgently creamy no bake raspberry cheesecake jars are the perfect summer treat and so easy to make!
We’ve been through a heatwave for the past several days–UGH! I wanted to make a dessert for a family dinner but didn’t want to heat the house, so I tried making these no bake raspberry cheesecake jars layered with a buttery graham cracker crust, a creamy cheesecake filling, and topped with a homemade raspberry sauce. Creamy, sweet, tart, and buttery! We all loved them.
No Bake Raspberry Cheesecake Jars
Raspberry Sauce:
- 10 oz fresh raspberries
- 4-6 tbsp white sugar, depending on the sweetness of the berries
- 1 tsp fresh lemon juice
Graham Cracker Crust:
- 9 graham cracker crumbs
- 3 tbsp butter
No Bake Cheesecake:
- 1 cup heavy cream, ice cold
- 8 oz package of full-fat cream cheese, softened to room temperature
- 1/3 cup white sugar
- 2 tbsp sour cream, room temperature
- 1 tsp fresh lemon
- 1/2 tsp fresh lemon zest
- 1/2 tsp vanilla extract
Make the raspberry sauce by adding the raspberries, sugar, and lemon juice to a small saucepan and bring to a boil while mashing the raspberries to break them down. Once it boils, turn the heat to low and simmer, stirring often, for 10-15 minutes.
Strain the raspberry sauce through a fine mesh sieve to remove the seeds. Patiently scrape the pulp back and forth with a rubber spatula, as well as scrape the bottom of the outside of the strainer to extract all of the pulp, as that is what thickens the sauce. Set the strained raspberry sauce into the refrigerator to cool completely. Side Note: If you would prefer to keep the seeds, simply skip the step.
Make the graham cracker crust by combining the graham cracker crumbs and melted butter together in a small bowl; mix very well until it resembles wet sand.
Spoon 3 tablespoons into small 4 oz mason jars. Press the crumbs evenly into the bottom of the jars using the bottom of a smaller glass.
Make the whipped cream by using a hand mixer or a stand mixer, whip the ice-cold heavy cream into stiff peaks on medium-high speed, about 3-4 minutes. Set aside in the refrigerator until needed.
Make the cream cheese filling by using a hand mixer or a stand mixer to beat the cream cheese, sugar, sour cream, lemon juice, lemon zest, and vanilla extract together in a small bowl until creamy and smooth.
Gently fold the whipped cream onto the cream cheese filling slowly so you don’t deflate the air in the whipped cream.
Finish the cheesecake jars by dividing the filling between the jars, smoothing them down with a spoon. Tap the jars the the counter a few times to help settle the filling. Side Note: Make sure to leave some room on top for the raspberry sauce!
Place into the refrigerator for 30 minutes to become chilled. Side Note: Wrap the jars with plastic wrap if you are going to make way ahead of serving time.
To serve, spoon some of the raspberry sauce on top the cheesecake filling layer then top with a fresh raspberry and few mint leaves, if desired. Serve and enjoy. Side Note: Don’t spoon sauce on ahead of time as it will eventually seep down. It is best to spoon sauce on top right at serving time.
Equipment
- 5 (4 oz) Small Mason Jars
Ingredients
Raspberry Sauce:
- 10 oz fresh raspberries
- 4-6 tbsp white sugar depending on the sweetness of the berries
- 1 tsp fresh lemon juice
Graham Cracker Crust:
- 9 graham cracker crumbs
- 3 tbsp butter
No Bake Cheesecake:
- 1 cup heavy cream ice cold
- 8 oz package of full-fat cream cheese softened to room temperature
- ⅓ cup white sugar
- 2 tbsp sour cream room temperature
- 1 tsp fresh lemon
- ½ tsp fresh lemon zest
- ½ tsp vanilla extract
Instructions
- Make the raspberry sauce by adding the raspberries, sugar, and lemon juice to a small saucepan and bring to a boil while mashing the raspberries to break them down. Once it boils, turn the heat to low and simmer, stirring often, for 10-15 minutes.
- Strain the raspberry sauce through a fine mesh sieve to remove the seeds. Patiently scrape the pulp back and forth with a rubber spatula, as well as scrape the bottom of the outside of the strainer to extract all of the pulp, as that is what thickens the sauce. Set the strained raspberry sauce into the refrigerator to cool completely. Side Note: If you would prefer to keep the seeds, simply skip the step.
- Make the graham cracker crust by combining the graham cracker crumbs and melted butter together in a small bowl; mix very well until it resembles wet sand.
- Spoon 3 tablespoons into small 4 oz mason jars. Press the crumbs evenly into the bottom of the jars using the bottom of a smaller glass.
- Make the whipped cream by using a hand mixer or a stand mixer, whip the ice-cold heavy cream into stiff peaks on medium-high speed, about 3-4 minutes. Set aside in the refrigerator until needed.
- Make the cream cheese filling by using a hand mixer or a stand mixer to beat the cream cheese, sugar, sour cream, lemon juice, lemon zest, and vanilla extract together in a small bowl until creamy and smooth.
- Gently fold the whipped cream onto the cream cheese filling slowly so you don’t deflate the air in the whipped cream.
- Finish the cheesecake jars by dividing the filling between the jars, smoothing them down with a spoon. Tap the jars the the counter a few times to help settle the filling. Side Note: Make sure to leave some room on top for the raspberry sauce!
- Place into the refrigerator for 30 minutes to become chilled. Side Note: Wrap the jars with plastic wrap if you are going to make way ahead of serving time.
- To serve, spoon some of the raspberry sauce on top the cheesecake filling layer then top with a fresh raspberry and few mint leaves, if desired. Serve and enjoy. Side Note: Do not spoon sauce on top ahead of time as it will eventually seep down. It is best to spoon sauce on top right at serving time.
They look so vibrant, fruity and irresistible with fresh raspberries.
Great idea for the hot weather. I know I would love this.
Yum and no bake also.
so delicious, thanks for sharing