No-Bake Lemon Cheesecake Jars (Printable Version)

Refreshing lemon cheesecake layered in jars with a graham crust, topped with lemon curd and fresh berries.

# List of Ingredients:

→ 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 such as raspberries or blueberries for garnish
13 - Extra lemon zest for garnish, optional

# How-To Steps:

01 - In a mixing bowl, combine graham cracker crumbs, melted butter, granulated sugar, and salt. Mix thoroughly until the texture resembles wet sand.
02 - Spoon 2 tablespoons of the crust mixture into the bottom of each of 6 jars. Press down firmly with the back of a spoon to create an even, compact layer.
03 - In a separate bowl, beat the cold heavy whipping cream using an electric mixer until stiff peaks form. Transfer to another container and refrigerate.
04 - In another mixing bowl, beat the softened cream cheese until smooth and lump-free. 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 combined and fluffy, being careful not to deflate the cream.
06 - Spoon or pipe the cheesecake filling evenly over the crusts in the jars, dividing the mixture equally among all 6 jars.
07 - Top each jar with a generous spoonful of lemon curd, spreading it evenly over the cheesecake filling.
08 - Cover the jars with lids or plastic wrap and refrigerate for at least 2 hours until the filling is fully set.
09 - Just before serving, garnish each jar with fresh berries and additional lemon zest if desired.

# Expert Suggestions:

01 -
  • You make it in twenty minutes but taste like you spent all day in the kitchen.
  • Each jar is its own little dessert, which means no slicing drama or uneven portions to stress about.
  • The bright lemon flavor hits different when it's balanced with that creamy, fluffy filling.
02 -
  • Cold cream whips faster and holds peaks better, so don't skip chilling it first—I learned this the hard way when I tried to rush and ended up with whipped cream that wouldn't cooperate.
  • Folding the whipped cream in gently is what keeps these light and airy instead of dense; overmixing kills all that fluffiness you just worked to create.
03 -
  • Use a cookie or ice cream scoop to portion the crust evenly into jars—it's faster than a spoon and looks more professional.
  • If you don't have lemon curd on hand, you can make a quick lemon glaze by whisking together powdered sugar and fresh lemon juice, though the curd really is superior and worth seeking out.
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