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Healthy No Bake Cheesecake in a Jar

A simple and slightly healthier take on no-bake cheesecake!
Course Dessert
Cuisine American, Vegetarian
Keyword Cheesecake, Healthy Cheesecake, Healthy Dessert, Low Sugar, Sweet Treat
Prep Time 20 minutes
Cook Time 5 minutes
Servings 6 mini jars
Author hannahmageerd


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!