A portable dessert in a jar? Why not I say! These no bake individual jam jar strawberry cheesecakes are fun, cute and delicious. Give them a try for your next garden party or picnic!
Do you collect jam jars in the hope that you’ll get around to making jam one day – but that day never comes? Then how about using them for strawberry cheesecake instead?
I’ve always loved the idea of portable desserts – I mean why wouldn’t you? These no bake jam jar strawberry cheesecakes are especially useful in the Summer months when you’re venturing outdoors to make the most of the sunshine.
I’m such a big fan of the no bake cheesecake – they are such a crowd pleasing dessert that can easily be made in advance for a special occasion.
why you’ll love this recipe
- What’s more delicious than a juicy, ripe Summer strawberry? I love making the most of that sweet flavour in Summery desserts – if you and I are on the same page, you might want to check out my recipes for fresh strawberry cake, classic Eton Mess, Eton Mess Cupcakes, strawberry tarts, strawberry and white chocolate muffins and this showstopping lemon, elderflower and strawberry cake.
- Fancy an Al Fresco picnic? These cute little cheesecakes are the perfect sweet treat! Just don’t forget to pack them in a decent cool bag so the cheesecakes don’t spoil!
- Unlike a large no bake cheesecake, these individual cheesecakes don’t take hours to set. They will be ready to eat after chilling for about 30 minutes.
- They are very quick and easy to make.
- Perfect for Summertime – no oven required!
- If you aren’t a fan of strawberries, you could swap them for another soft fruit – endless flavour possibilities!
(I want you to feel confident and prepared when making this recipe for the first time, so here’s a quick ingredient list. Keep scrolling to the bottom of the post to find printable recipe card!)
for the biscuit base
- Digestive Biscuits. You could also use crushed shortbread biscuits, hob nobs, anything you like really!
- Butter. Proper block butter gives the best flavour. I prefer to use salted butter, but unsalted is also fine.
for the cheesecake filling
- Full Fat Cream Cheese. Light varieties of cream cheese won’t cut the mustard here, sorry!
- Icing Sugar
- Vanilla extract or vanilla bean paste. Using the best quality extract you can find will give you the best flavour.
- Double (heavy) Cream adds lightness to the cheesecake mixture. It’s an essential ingredient in a no bake cheesecake recipe.
- Fresh Strawberries – the juicier and sweeter the better!
- Strawberry conserve or compote. I used Bonne Maman.
recipe tips and useful notes
- I used five 380g jam jars to make these cheesecakes.
- This recipe will make 5 generous servings.
- You could serve these cheesecakes in individual dessert glasses instead of jam jars.
- Make sure the double cream is straight from the fridge when you start whipping it – it will whip up much faster if it’s fridge cold.
- The texture of these cheescakes are a slightly softer set than a normal no bake cheesecake because of the fresh strawberry puree and conserve. They are light, creamy and a joy to eat!
Make ahead instructions
- These individual cheesecakes can be make up to three days in advance. Store them in the fridge immediately after assembling and use within 1-3 days.
- Top the cheesecakes with sliced strawberries just before serving.
Here’s a photo from the original post way back in August 2013!
more summertime desserts
did you make this recipe?
I really hope you enjoy it! Let me know what you thought by leaving a comment below – or if you have any questions regarding the recipe, please just ask.
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- 150g Digestive biscuits
- 75g butter
- 350g Full fat cream cheese
- 4 tbsp icing sugar
- 1 tsp vanilla bean paste or extract
- 200ml chilled double (heavy) cream
- 300g strawberries, hulled and sliced in half.
- 2 tbsp strawberry compote/conserve
- Crush the biscuits to crumbs in a food processor or place in a plastic sandwich bag and bash with a rolling pin. Melt the butter in a small saucepan. When the butter has melted, stir the crushed biscuits and butter together, mixing well. Divide the buttery biscuit crumbs evenly between the jars. Using a spoon, lightly press the crumbs into the base of the jar.
- Whisk the cream cheese, 2 tbsp of the icing sugar and the vanilla extract until the mixture holds a soft peak. This is easy work if you use an electric mixer, but it can be done by hand.
- In a separate bowl, lightly whip the double cream until it just holds a soft peak - take care not to overwhip. Using a rubber spatula, gently fold the whipped cream through the cheesecake mixture until just combined. Go gently - you don't want to deflate all the air in the cream.
- Tip half the strawberries and the remaining icing sugar into another bowl and crush with a fork until you have a chunky purée. Ripple the purée and the 2 tbsp strawberry compote through the cheesecake mixture.
- Divide the strawberry cheesecake between the jars, secure the lids and chill in fridge until needed. ***If you're planning to take these cheesecakes on a picnic, you'll need to pack them in a cool bag so they don't spoil!***
I used 5x380g jam jars to make these cheesecakes.
f you're planning to take these cheesecakes on a picnic, don't forget to pack them in a cool bag so they don't spoil.
Instead of using jam jars, you could also use small dessert glasses.
Nutrition Information:Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 548Total Fat: 43gSaturated Fat: 25gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 106mgSodium: 398mgCarbohydrates: 36gFiber: 2gSugar: 24gProtein: 7g
Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.