Strawberry Cheesecake in a Jar is a single serve no bake cheesecake recipe that’s SO easy to make! This is an incredibly luscious, creamy strawberry dessert!
This no bake cheesecake recipe starts with a shortbread crust, that is topped with a luscious vanilla bean cheesecake filling and copious amounts of macerated strawberries. A huge dollop of whipped cream truly is the icing on the dessert. This make ahead dessert is perfect for picnic, parties and get-togethers.
It’s strawberry season and I just can’t help myself. They seem especially tasty already and I have been going strawberry crazy. I have been putting them on everything and my family is thrilled. I use frozen strawberries during the off season, but its a total experience to bite into a sweet and juicy fresh strawberry.
I was looking to prepare an easy make ahead dessert that travels well. Cheesecake came to mind, but it is already hot here in Phoenix and turning the oven on for a dessert is not something I was looking to do.
So, I put together mason jar cheesecakes! They don’t require baking, and can be made days ahead!
Strawberry Cheesecake in a Jar
This strawberry dessert recipe starts with a shortbread crust made from one of my favorite cookies, Lorna Doones. The cheesecake filling is super simple to make in one bowl, and is out of this world good!!
The cheesecake filling is topped with copious amounts of macerated strawberries and finished with a big dollop of fresh homemade whipped cream.
Truly a dessert to remember and one you will make over and over.
If you don’t want to use mason jars, you can prepare the single serve cheesecakes in plastic cups or trifle bowls.
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Strawberry Cheesecake in a Jar
- 1 pound fresh strawberries
- 2 tablespoons granulated sugar
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 8 ounces cream cheese
- 14 ounces sweetened condensed milk
- 1 tablespoon vanilla bean paste, or vanilla extract
- 2 tablespoons fresh lemon juice
- 5 ounces shortbread cookies, I use Lorna Doone
- 2 tablespoons unsalted butter, melted
- Wash, core and slice strawberries. Sprinkle strawberries with sugar and toss to coat. Set aside.
- In a tall mixing bowl, whip the cream with an electric mixer fitted with the whisk attachment. Once trails begin to form, turn the mixer off and add powdered sugar and continue to whip until stiff peaks form. Place whipped cream in the refrigerator until ready to serve.
- In a medium mixing bowl combine cream cheese, milk, vanilla and lemon juice. Beat with an electric mixer until mixture is smooth. Place in the refrigerator until ready to serve.
- Place cookies in a blender or food processor to crush. Blend on low until you have all cookie crumbs. Pour into a small bowl and combine with butter. Mix until all cookie crumbs are moist.
- Divide cookie mixture into 4 dishes (we used mason jars). Gently pat cookies down with a spoon or your fingers.
- Add cheesecake filling, divided evenly between jars. Top with 1/4 of strawberries in each jar. Add a dollop of whipped cream.
- Refrigerate 2 hours, or until ready to serve. (cheesecake keeps for several days in the fridge, covered).
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published May 2014. Updated and republished August 2015.
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