Portugal will forever hold a special place in my heart, where I discovered the heavenly delight of no-bake cheesecakes in Mason jars. The combination of creamy cheesecake and sweet, homemade jelly was love at first bite. Determined to relive that magic, I've perfected my own recipe, complete with homemade graham crackers and a selection of artisanal jellies. Here's my treasured recipe, featuring a tart black currant jelly topping.

Mini No-Bake Cheesecakes in a Jar

Full Recipe in Details

The textures and tastes in this no-bake cheesecake symphony blend seamlessly. The foundation of crunchy, homemade graham cracker crust gives way to a luscious, creamy cheesecake filling, enriched by the richness of full-fat cream cheese and heavy cream, subtly infused with zesty lemon and sweet vanilla. The grand finale is a topping of tart, homemade black currant jelly, adding a pop of vibrant flavor that perfectly balances the sweetness.

STARTING GUIDE
  • Cuisine: Dessert 
  • Prep Time: 25 mins
  • Cooking Time: 20 mins
  • Total Time: 45 mins
  • Calories (AI Generated): 450
  • Fat (AI Generated): 35g
  • Carbs (AI Generated): 25g
  • Protein (AI Generated): 15g
INGREDIENTS
  • 2 tablespoons (28g) unsalted Maple Hill organic grassfed butter, melted
  • 1 cup (100g) graham cracker crumbs
  • 1 cup (240ml) cold heavy cream or heavy whipping cream
  • 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
  • 2 tablespoons (5g or less) granulated sugar
  • 2 tablespoons (30g) room-temperature creek yogurt (rest for snack)
  • 1 teaspoon lemon juice
  • 1/2 teaspoon pure vanilla extract or some vanilla bean
  • Homemade jelly (or St. Dalfour Preserves Strawberry)
  • 4 oz 8 Mason Jar
GUIDE / INSTRUCTIONS

Step 1 Prepare jars

  • Prepare six 8-ounce or ten 6-ounce jars.

Step 2 Prepare base

  • Combine melted butter and graham cracker crumbs in a bowl. Spoon 2 tablespoons into 8-ounce jars and 1.5 tablespoons into 6-ounce jars. Set aside.

Step 3 Prepare cream

  • Whip heavy cream into stiff peaks using a hand mixer or stand mixer. Set aside.
  • Beat cream cheese, sugar, sour cream, lemon juice and vanilla extract using a hand mixer or stand mixer until smooth. If cream cheese is difficult to beat, try placing it on top of a container filled with hot water. This gentle heat will soften the cream cheese, making it easier to mix.
  • Fold whipped cream into cheesecake filling using low speed or a rubber spatula.

Step 4 Layer and Prep

  • Layer 1/4 to 1/3 cup filling over crust in 8-ounce jars and 3 tablespoons in 6-ounce jars. Leave space for toppings.
  • Chill for 30 minutes to 3 days before adding toppings. Add toppings within 2 hours of serving.
  • Top with desired toppings and garnishes. Serve chilled.
NOTES

Cover and store leftover No-Bake Cheesecakes in the refrigerator for up to 5 days.

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