No Bake 4th of July Cheesecake in a Jar

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Four glass jars filled with layered yogurt, berry jam, and granola are topped with fresh blueberries and strawberries—an easy 4th of July Cheesecake-inspired treat. They’re arranged on a table with a gold spoon and a bowl of berries in the background.

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5 from 1 vote

No Bake 4th of July Cheesecake in a Jar

This 4th of July Cheesecake recipe creates a patriotic dessert that your guests will love. These individual no-bake cheesecake jars layer creamy vanilla filling with fresh blueberry and strawberry compotes, all nestled on a crunchy golden Oreo crust.

Prep Time1

Total Time1

Servings: 8-ounce Mason Jars

Calories: 526kcal

Author: Melissa Griffiths

Ingredients

Golden Oreo Crust

8 Golden Oreo cookies crushed into fine crumbles
3 tablespoons slivered almonds
2 tablespoons unsalted butter melted
⅛ teaspoon cinnamon
⅛ teaspoon salt just a pinch

Cheesecake Filling

8 ounces cream cheese, softened 1 package
¼ cup sugar
½ cup heavy cream chilled
2 teaspoons vanilla extract
1 teaspoon lemon juice

Blueberry Filling

1 cup blueberries fresh or frozen
½ cup sugar
2 teaspoons water or lemon juice

Strawberry Filling

1 cup strawberries fresh or frozen
½ cup sugar
2 teaspoons water or lemon juice

Instructions

Make the Golden Oreo Crust

Crush up the Oreo cookies and almonds and place in a bowl. (I used a plastic baggy and rolling pin but a food processor will work as well.)
Pour the melted butter, cinnamon, and salt over the cookie crumbs. Mix well to combine; the texture will be like crumbly wet sand.

Make the Cheesecake Filling

In a mixing bowl, beat the cream cheese and sugar until smooth. Add heavy cream, vanilla, and lemon juice, and beat until smooth and creamy.

Make the Berry Fillings - Make each separately!

Add the berries, sugar, and water to a small saucepan and cook over medium heat.
As the mixture cooks, mash up the berries to help break down the fruit and release the juices, stirring frequently.
Once the mixture begins to bubble, turn the heat down to low and simmer until the mixture reduces by half. Stir frequently so the fruit doesn’t stick to the bottom of the pan and burn.
Cool to room temp.

Assemble the Cheesecakes in Jars

Line up your jars and layer as follows: Oreo cookie crust crumbles, cheesecake filling, blueberry filling, cheesecake filling, strawberry filling, cookie crust crumbles, and finish with a garnish of 2 fresh blueberries and a strawberry sliver.
Start by adding the cookie crust crumbles to the bottom of each jar. Press the crumb mixture down with the back of a spoon to form a crust.
Fill a Ziploc sandwich bag with cheesecake filling and cut one corner off. Squeeze the filling on top of the cookie crust crumbles. (I suggest a small cut so you can control how much comes out, Or you can use a piping bag or even a spoon if you'd like a more handmade look!)
Layer on your blueberry filling about a ¼-inch thick.
Add another layer of cheesecake filling. Your cheesecake filling may sink into the blueberry filling a bit, but don't worry about it.
Add strawberry filling about ¼-inch thick.
Leave a ¼-inch space between the top of your strawberry filling to the top of the jar. This allows room for the garnish to sink in when you put the lids on without oozing out the sides.
Sprinkle with crumbles and add 2 fresh blueberries and a strawberry slice for garnish.
Twist on the lids. Refrigerate until ready to serve.

Notes

Nut Variations: If you prefer walnuts, pecans, or cashews, feel free to swap the almonds out for another nut. Pecans would probably be the best option, as they’re similar to almonds and provide a nice buttery flavor to your cookie crust.

Serving Suggestions: These are best eaten cold. The cheesecake filling will be light, fluffy, and firm if it’s kept chilled. Try to keep the jars in the fridge until just before serving.

Presentation Ideas: Tie patriotic ribbons around the jar necks or create custom labels for special events and party favors. The jars can be arranged on tiered serving stands for elegant buffet presentations.

Storage: Store the cookie crust in an airtight container or Ziploc bag on the counter. Keep the cheesecake filling and compotes in the fridge for up to 3 days.

Nutrition