Healthier No-Bake Cheesecake in a Jar
This easy recipe is a take on one of my favourite desserts: cheesecake! This no-bake cheesecake in a jar is simple + quick to make and it’s served in mini mason jars…cute, right? Complete with graham cracker “crust”, cheesecake filling, and cherry cheesecake topping!
About This Recipe for No Bake Cheesecake in a Jar:
Oh, cheesecake. One of my most favourite desserts. I love that it’s tangy and rich, and that there are so many decadent flavours to go around. What I don’t love about cheesecake is that it’s not the easiest or quickest dessert to make.
Years ago in Junior High, the cafeteria at my school had these cherry cheesecake cups that were sold at lunch. About once a week I was allowed to buy my lunch from the cafeteria, and whenever my mom handed me the cash for my weekly cafeteria lunch, I always knew exactly how I was going to spend it. Cheesecake!
It was my weekly treat and I savoured it oh so much. It had some sort of graham cracker crust at the bottom, a tangy cheesecake filling in the middle, and a cherry pie filling on top. And that inspired this recipe!
Although I’m a dietitian, I love an easy no bake dessert that doesn’t sacrifice taste or decadence. So, when I set out to create another no-bake dessert for summer, it wasn’t hard decide to recreate a healthy – or ‘healthier‘ – version of the cafeteria cheesecake cups that I loved so much. This recipe is definitely easy, and definitely doesn’t sacrifice on taste or decadence.
Making No Bake Cheesecake in a Jar:
For the No Bake Cheesecake in a Jar Filling:
The secret to making this dessert a little more nutritious? Greek yogurt!
I find that by using a full-fat plain Greek yogurt in this recipe there’s not sugar needed, as it’s naturally less sour and more rich tasting.
All in all, there’s 3 tablespoons of maple syrup in the entire recipe, which makes 5-6 mini (125 mL) mason jar servings. That’s pretty impressive if you ask me! Yogurt is also the secret ingredient in my 2-Ingredient Protein Popsicles and Homemade Fudgesicles too. It’s pretty magical!
For the Graham Cracker Base:
Now the crust or base is just a simple mixture of graham cracker crumbs and melted butter. Feel free to swap this for coconut oil or something else if you like! If you want to add some fibre, healthy fat and protein, you could try subbing half of the graham cracker crumbs for almond flour. Though I’m happy with my graham cracker crumbs!
For the Cherry Topping:
We will simmer the cherries with a little maple syrup, lemon juice, and corn starch to create a thick, cherry compote to serve on top of the cheesecakes. Both fresh and frozen cherries work well! Feel totally free to use another fruit if cherries aren’t you’re thing. Blueberries, strawberries or really any berry would be just as delicious.
Once they’re made, you can serve these mini cheesecakes in a jar immediately or store them in the fridge before serving. Personally, I do like to keep them in the fridge for an hour or so before eating to let the cheesecake filling firm up even more. Totally up to you!
More ‘Healthier’ Dessert Recipes You’ll Love:
- Healthy Berry Cheesecake Dip
- No Bake Chocolate Peanut Butter Oat Bars
- Chocolate Peanut Butter Cheesecake Balls
- Strawberry Oatmeal Crumble Bars
Connect with Hannah Magee, RD!
As always, if you make my recipe I would love it if you could leave me a comment and recipe rating below. Or share a picture on Instagram or Twitter and let me know what you think! 🙂 You guys are the best. Thanks for stopping by!
Healthy No Bake Cheesecake in a Jar
For the Cherry Topping
- 1 cup pitted cherries, halved
- 1 tbsp pure maple syrup
- 1 tbsp fresh lemon juice
- 1 tsp water
- 1 tsp corn starch
For the No-Bake Cheesecake Filling
- 4 ounces cream cheese, softened
- 2/3 cup plain full-fat greek yogurt
- 2 tbsp pure maple syrup
- 1 tbsp fresh lemon juice
For the Graham Cracker Crust
- 1/2 cup graham cracker crumbs
- 2-3 tbsp butter, melted
For the Cherry Topping
- Add all cherry topping ingredients to a medium saucepan over medium heat. Saute for 5-10 minutes, gently stirring every couple minutes. Eventually it will begin to thicken and form a sauce. You can mash up the cherries some if you like.
- Remove saucepan from heat and allow the cherries to cool while you prepare the cheesecake filling.
For the Cheesecake Filling
- In a medium mixing bowl, add softened cream cheese, plain greek yogurt, maple syrup, and lemon juice. Mix together using electric hand or stand mixer for 2-3 minutes on high. When the mixture is smooth (there may be some little lumps) place in the fridge while you make the crust.
For the Graham Cracker Crust:
- Melt butter in microwave. Add graham cracker crumbs to a small bowl and drizzle on melted butter. Stir until completely mixed together.
To Assemble Mini Cheesecake Jars
- Distribute the crust mixture evenly into six 125mL mason/jam jars. Pack down gently with your fingertips.
- Divide the cheesecake filling evenly amongst the jars. Gently tap jars down on your countertop to settle the layer.
- Finally, top each jar with the cooled cherry topping. Serve immediately if you like, but I prefer to refrigerate at least 1 hour before enjoying to let the cheesecake set some more. Enjoy!
Thank you so much! Hope you give them a try. 🙂
These were really good! I had monkfruit syrup instead of maple, and threw in some matcha powder because I love all things matcha….but they’re in the fridge now and they are going to do wonders on for curbing my sweet tooth, based on all of. the “testing” I did on filling . Cheesecake is one of my favorite desserts, and I enjoy how quickly this came together! Thanks!
I’m so happy you’re enjoying the mini cheesecakes! I love that you added matcha powder – sounds wonderful. Thanks for letting me know. 🙂
So yummy! And easy to make. I’m wondering how many calories there are in each serving?
Hi there! Thanks so much, I’m glad you enjoyed this recipe and I appreciate your comment 🙂 I don’t currently provide calorie counts for my recipes as I don’t promote calorie counting or tracking in my practice. Hope this makes sense!
6 servings = 214 each serving according to the myfitnesspal calculator when I put everything into it =)
I think I am going to attempt a chocolate peanut butter version myself =D
What are the fat and sugar grams per serving?
Hi Sharon! I don’t tend to calculate the nutrition facts for my recipes however I’m sure you could input the recipe into an app like MyFitnessPal (I know this one is popular) to get the info.
These were so delicious and made the perfect, easy, make-ahead dessert for my dinner party. Will definitely make them again.
I’m so happy to hear! Thank you!
Hello I can’t wait to make these….can you use the 1/3 less fat cream cheese instead of full fat cream cheese?
Hi Lisa, I have tried these with light cream cheese, which I assume is similar (or the same?) as 1/3 less fat so I would say yes, you can definitely use it! Enjoy!
I don’t suppose you’ve tried this with low fat plain Greek yogurt? We usually get a big container for other things during the week and would love to make more use of it!
Hi Elizabeth, I can’t say I have tried it with low fat/nonfat Greek yogurt, but I don’t see why it wouldn’t work! The taste may be a little more tart, and if so you could just add a little extra maple syrup, but I think it would work! Let me know if you do try it. 🙂
Could you show amount of ingredients if I wanted to make in a 9in springform pan?
Hi Monique! Thanks for your question. This recipe is specifically for cheesecake in a jar and that is what the ingredient quantities are in regards to. I’m honestly not sure what it would take to recreate this recipe in a springform pan!