Go Back
To achieve the perfect texture for your no-bake lemon cheesecake, the first step is whipping the cream. Start by pouring the heavy cream into a large, chilled mixing bowl. Using an electric mixer, begin whipping the cream on medium speed.

No-Bake Lemon Cheesecake Jars

Dive into the delicious world of no-bake desserts with zesty no-bake lemon cheesecake jars! This refreshing treat combines the tangy flavors of lemon with creamy cheesecake, all without an oven. Perfect for warm days, gatherings, or simply to satisfy your sweet cravings, these individual jars offer elegance and ease. With minimal ingredients and quick preparation, both novice and experienced bakers can enjoy this delightful dessert. Treat yourself and impress others with this stunning culinary creation!
Print Recipe Pin Recipe

Ingredients
  

1 cup graham cracker crumbs

1/4 cup unsalted butter, melted

2 (8 oz) packages cream cheese, softened to room temperature

1 cup powdered sugar

Zest of 2 lemons (about 2 tablespoons)

1/2 cup fresh lemon juice (approximately 2-3 lemons)

1 teaspoon pure vanilla extract

1 cup heavy whipping cream, cold

Fresh lemon slices and mint leaves for garnish (optional)

Instructions
 

Prepare the Crust: In a medium mixing bowl, combine the graham cracker crumbs and melted butter. Stir until all of the crumbs are evenly coated with the butter. Divide this mixture evenly into the bottom of each jar, using about 1 to 2 tablespoons per jar. Press the mixture firmly into place to create a solid crust layer. Set the jars aside.

    Make the Cheesecake Filling: In a large mixing bowl, utilize an electric mixer to beat the softened cream cheese until it reaches a smooth and creamy consistency. Gradually incorporate the powdered sugar, lemon zest, fresh lemon juice, and vanilla extract, mixing continuously until the filling is fully combined and velvety.

      Whip the Cream: In a separate bowl, use an electric mixer to whip the cold heavy cream on medium-high speed until stiff peaks form. Be cautious not to over-whip, which can make the cream grainy.

        Fold Cream into Cheesecake Mixture: Using a spatula, gently fold the whipped cream into the cream cheese mixture. Begin by adding a small dollop of whipped cream to lighten the cheesecake mixture. Then, gradually fold in the rest of the whipped cream until everything is well combined and smooth, taking care to maintain the airy texture.

          Assemble the Jars: Spoon or pipe the luscious cheesecake filling over the crust in each jar, filling them about three-quarters full. Use the back of a spoon or a spatula to smooth the tops for a polished look.

            Chill: Cover each jar with a lid or plastic wrap to prevent any odors from the fridge affecting the cheesecake. Refrigerate for a minimum of 4 hours, but for the best results, let them chill overnight. This allows the flavors to meld beautifully and the cheesecake to firm up.

              Garnish & Serve: Before serving, add a garnish of fresh lemon slice and a sprig of mint on top of each jar for a beautiful presentation and a refreshing touch. Enjoy your delightful, zesty no-bake lemon cheesecake!

                Prep Time: 20 minutes | Total Time: 4 hours 20 minutes | Servings: 4

                  Presentation Tips: Place the jars on a decorative serving platter and consider adding some whole lemons and mint for visual impact. Use clear glass jars to showcase the layers of crust and cheesecake filling!