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    Home » Recipes » Dessert

    Strawberry Cheesecake in a Jar

    Published by Melissa on May 24, 2020 | Updated June 10, 2022 | 54 Comments

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    This no-bake strawberry cheesecake in a jar is a light refreshing, easy to serve dessert perfect for a party or any night of the week. via @barbarabakes

    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.
    Print Recipe Pin Recipe Rate this Recipe
    4.43 from 45 votes

    Strawberry Cheesecake in a Jar

    Prep Time15 mins
    Cook Time10 mins
    Total Time25 mins
    Course: Cheesecake
    Keyword: baking, Dessert
    Servings: 20 5-ounce servings
    Calories: 287kcal
    Author: Barbara Schieving
    Prevent your screen from going to sleep

    Ingredients

    • 12 graham crackers
    • ½ cup sugar
    • ⅓ cup salted butter room temperature
    • ¼ cup all-purpose flour
    • ½ teaspoon baking powder
    • 1 teaspoon vanilla extract
    • 2 8- ounce packages cream cheese room temperature*
    • ½ cup sugar
    • 2 cups heavy whipping cream
    • 2 teaspoons vanilla extract
    • zest and juice from two large lemons about ¼ cup juice
    • 20 fresh strawberries

    Instructions

    • Crumble Dough
    • 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.
    • 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
    • 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.
    • Assemble
    • 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.)

    Notes

    *I used light/Neufchatel cream cheese
    slightly adapted from the United States of Cakes

    Nutrition

    Serving: 1g | Calories: 287kcal | Carbohydrates: 24g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Cholesterol: 58mg | Sodium: 163mg | Fiber: 1g | Sugar: 16g

    More Strawberry Cheesecake Recipes:

    • A more traditional, New York style cheesecake, my Strawberry Cheesecake with an Oreo crust is must try for cheesecake lovers.
    • Strawberry Cheesecake Entremet is a multi-layered mousse cake that is perfect for a holiday or party.
    • Easy-to-make Strawberry Cheesecake Wontons with a cheesecake filling deep fried until they’re golden brown and crispy, then served with a sweet, fresh strawberry sauce.
    • Strawberry Cheesecake Cake from Recipe Girl with two layers of strawberry cake, classic cheesecake in the middle and strawberry buttercream frosting.
    • A simple frozen Strawberry Cheesecake Ice Cream Pie from Chelsea’s Messy Apron with a buttery graham cracker crust, a 2-ingredient ice cream, and cheesecake filling, and optional sugared strawberry topping.

    Pin It:

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

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    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. Jenny @ Ichigo Shortcake

      April 15, 2015 at 6:54 am

      That looks like heaven in a cup! Love strawberries, definitely need to give this recipe a go.

      Reply
    2. Julie @ Julie's Eats & Treats

      April 14, 2015 at 8:49 pm

      What a delicious way to end a dinner! I totally would love to see these cute desserts!

      Reply
    3. Kitchen Belleicious

      April 14, 2015 at 11:27 am

      i love any dessert that you can serve and display in individual portions. this looks incredible. Come visit when you can!

      Reply
    4. Deborah

      April 14, 2015 at 10:47 am

      I LOVED these, Barbara – so delicious! I have a copy of that cookbook and I actually giggled a little bit since there are so many pictures of him in it. 🙂

      Reply
    5. kristy

      April 14, 2015 at 4:06 am

      I love it. So simple and yet so presentable.
      Blessings, Kristy

      Reply
    6. Maureen | Orgasmic Chef

      April 13, 2015 at 9:47 pm

      That’s the best way to make dessert for a crowd. I love cheesecake and I could clean up one of those cups in a jiffy.

      Reply
    7. Annamaria @ Bakewell Junction

      April 13, 2015 at 7:45 pm

      Barbara,
      I would have loved the extra cream cheese filling. The dessert looks lovely in the individual servings.
      Annamaria

      Reply
    8. Brenda @ a farmgirl's dabbles

      April 13, 2015 at 6:33 pm

      This is my kind of dessert. Individual, with berries and cream cheese. And so easy!

      Reply
    9. Lorraine @ Not Quite Nigella

      April 13, 2015 at 6:07 pm

      Immediately, I just love this book! All that cake in one cookbook! 😀 I bet there is no shortage of delicious goodies mum! 😀 xxx

      Reply
    10. Carol at Wild Goose Mama

      April 13, 2015 at 5:33 pm

      Gad this is quick. And who wouldn’t love it. A take on cheesecake and a change up from strawberry shortcake. I had to pin it.

      Reply
    11. shari west

      April 13, 2015 at 4:20 pm

      I think it’s important to tell people to be sure the cream cheese is truly at room temperature so it beats smooth without lumps. Can’t wait to make this. Think I will add some blueberries and serve for the 4th of July! Thanks!

      Reply
      • Barbara Schieving

        April 13, 2015 at 4:27 pm

        You’re right. Cream cheese needs to be at room temperature so it blends easily. I’ve updated the recipe. This will be so fun for the 4th of July.

        Reply
    12. Annalise @ Completely Delicious

      April 13, 2015 at 2:38 pm

      These were so delicious Barbara! Such a great combo of flavors for spring and summer entertaining!

      Reply
    13. Liz

      April 13, 2015 at 12:55 pm

      Perfect for a party with foodie friends! They look fantastic!!!

      Reply
    14. Letty/Letty's Kitchen

      April 13, 2015 at 12:47 pm

      These were soooo delicious–I wanted 2 or 3 more. I loved helping Everett spoon his down–proof that kid’s love these too.

      Reply
    15. Ciao Florentina

      April 13, 2015 at 12:37 pm

      Such a great party dessert idea! Love it !

      Reply
    16. Carol

      April 13, 2015 at 12:23 pm

      What a great looking cookbook-and a delicious dessert. I’ve made blueberry cheesecakes in half pint mason jars and they were a big hit. GREAT idea making them in plastic cups for a party, Barbara. I love the crumble in this recipe….can’t wait to get my hands on some good berries and give this a go.

      Reply
    17. kelley {mountain mama cooks}

      April 13, 2015 at 12:14 pm

      I didn’t think the dessert needed more cheesecake filling- I loved the whipped cream topping. These were so good and such a fun dessert. I’m going to make these for teacher appreciation in a few weeks!

      Reply
    18. Winnie

      April 13, 2015 at 11:31 am

      This looks so yummy, Barbara. I made a strawberry cheesecake triffle so I can’t wait to make this! Thanks!! Perfect for a spring/summer bbq!

      Reply
    19. Rosa

      April 13, 2015 at 7:34 am

      Delicious! Perfect for a party.

      Cheers,

      Rosa

      Reply
    20. Maria

      April 13, 2015 at 7:13 am

      What a fun book and fun dessert!

      Reply
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