Strawberry Cheesecake in a Jar

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Strawberry Cheesecake in a Jar is a deconstructed strawberry cheesecake served layered in a jar. This no-bake cheesecake in a jar is a light refreshing, easy to serve dessert perfect for a party or any night of the week.

Strawberry cheesecake in a pretty tulip shaped jar with a hinged lid.

This recipe is from a fun cookbook, United States of Cakes. I was sent a free review copy, and I had a hard time picking which recipe to bake first. There are so many recipes I’d love to try; recipes that I know my family would love.

Update: Since I first posted this recipe, it’s become very popular, and I can see why, it’s so easy and so delicious. I’ve updated the post with new pictures and additional information from the questions asked in the comment section.

Photos collage from Roy Fares\' United States of Cakes

The cookbook is written by handsome Swedish pastry chef Roy Fares who’s developed a love for America and American baked goods. The photos of the food are mouth-wateringly beautiful and will leave you craving these slightly lower in sugar adaptations of American desserts.

Mixed in with the 50 luscious recipes is a travelogue with beefcake pictures of this hunky dessert chef, and tales of his visits to several popular bakeries in California.

I had the apple cheesecake, Nutella cupcakes, and chocolate raspberry cupcakes bookmarked, and was trying to decide which to make, when I was invited to a goodbye lunch for Annalise, Completely Delicious.

The menu for lunch was salads and quiche, so I wanted to bring a light dessert, and decided to try Fares’ Cheesecake in a Jar recipe.

Strawberry Cheesecake in a Jar - a light, refreshing, easy-to-make dessert.

I’m so glad I did. It was the perfect ending to our lunch. There wasn’t enough filling for a second layer, so I added a little whipped cream on top. If I’d had another package of cream cheese I would have made more cheesecake filling.

Because I really think you need more filling to balance the strawberries and crumb crust, I’ve doubled the filling in my adapted recipe below.

A collage of four photos showing the making the crust for the cheesecake in a jar

Making Strawberry Cheesecake In a Jar

When crumbling your graham crackers a food processor works the quickest and most efficient. However, if you don’t have a food processor you can put graham crackers in a large ziplock bag, press as much air out as possible and seal tightly. Then use a rolling pin to crush the crackers, this may take a few go rounds to get them nice and crumbled.

While making the crumble mixture I find a large fork helps to break everything up nicely but you may have to use your fingers as well to crumble the mixture.

While the crumb mixture is baking it may bake together. No problem, as it comes out of the oven let cool and then break up the crumb mixture. It will crumble very easily.

Photo collage of the unbaked and baked crust, the ingredients for the cheesecake filling, the filling ingredients in a bowl, and the finished cheesecake on a spoon.

Lemon is used to make the cheese cake flavor pop.

Make sure your strawberries are ripe, their sweetness helps balance the tang of the cheesecake filling.

Since these are dairy they should stay chilled until ready to serve.

Assembly Your Strawberry Cheesecake In A Jar

Place a few spoonfuls of crumbs at the bottom of each jar, this will mimic the crust of a traditional cheesecake.

If assembling with strawberry slices on the inside of the jar as pictured you will want to slice your strawberries thin. You will then slide each strawberry slice into place against the inside wall of each jar. Press gently but firmly so there is no air in-between the strawberry slice and  jar, this will help the strawberry stay in place.

Strawberry cheesecake in a pretty tulip shaped jar with a hinged lid.

If you don’t want to arrange strawberry slices as noted above, then slice strawberries in thin slices and arrange on top of crumb mixture.

Add your cheese cake mixture. I find a piping bag (no tip required) works best or a ziplock bag with corner cut open to act as a piping bag. If you have neither, use a spoon and carefully spoon the mixture into each jar.

Tap each jar to settle the layers together. Adding more cheese cake filling if needed.

Add one more layer of crumb mixture.

Refrigerate at least 1 hour before serving. Best served the day they’re made.

Make ahead tip: prepare all the layers and keep them separate and then just quickly layer them the next day. Store the filling covered in the fridge and the crumble in a Ziploc bag on the counter. You could heat the crumbles for 5 minutes in a 300° the day you want to make the dessert to crisp it up again if necessary.

It’s a light, refreshing dessert, but still luscious and creamy. I originally made my cheesecakes in 20 little 5-ounce dessert cups for the party, but you could make them in pretty canning jars like Fares did in the cookbook, or they would be fun in some pretty wine glasses too.

Strawberry cheesecake in a pretty tulip shaped jar with a hinged lid.
Yield: 20 5-ounce servings

Strawberry Cheesecake in a Jar

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes


  • 12 graham crackers
  • 1/2 cup sugar
  • 1/3 cup salted butter, room temperature
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 2 8-ounce packages cream cheese, room temperature*
  • 1/2 cup sugar
  • 2 cups heavy whipping cream
  • 2 teaspoons vanilla extract
  • zest and juice from two large lemons (about 1/4 cup juice)
  • 20 fresh strawberries


Crumble Dough

  1. Preheat the oven to 350°. Pulse the graham crackers in a food processor until they become fine crumbs Pour the crumbs into a bowl and add the sugar, butter, flour, baking power and vanilla. Use your fingers to pinch into a crumbly dough.
  2. Spread the dough on a parchment lined baking sheet and bake in the center of the oven for 10 minutes. Allow to cool completely.

Cheesecake Filling

  1. Beat the cream cheese and sugar with an electric mixer until smooth and creamy. Gradually beat in the cream. Add the vanilla, lemon zest, and lemon juice and beat until the filling is light and creamy.


  1. Cut the strawberries in to bite size pieces. Layer the crumble, cheesecake filling, and strawberries in jars, glasses, or bowls. (I used 20 5-ounce plastic dessert cups.)


*I used light/Neufchatel cream cheese

slightly adapted from the United States of Cakes

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 287Total Fat: 20gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 58mgSodium: 163mgCarbohydrates: 24gFiber: 1gSugar: 16gProtein: 3g

Nutrition information is calculated by Nutritionix and may not always be accurate.

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Strawberry cheesecake in a pretty tulip shaped jar with a hinged lid.

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