No bake cheesecake in mason jars

Easy, melt-in-your-mouth cheesecake – great for warm weather, and always there when you’re in a pinch. Mason jars have been a trend for a while now, making meals and desert interesting and fun. Try this delicious recipe.


Serving 5 x 1 cup Mason Jars. Prep Time: 20 minutes


  • 1 1/4 cups Cookie Crumbs such as Tennis Biscuits
  • 3 tbs Butter (Melted)
  • 1/8 tsp Cinnamon
  • 2 tbs White Sugar
  • 226 g Cream Cheese 
  • 1/2 cup Condensed Milk
  • 1 tbs Lemon Juice
  • 1 tsp Vanilla Extract
  • 10 large Strawberries (Chopped)
  • 1/2 cup Chocolate Chips


For the Crust:

  • Pour crumbs into a medium bowl; stir sugar in.
  • Add melted butter, and stir until well combined. Set aside.

For the Cheesecake Filling:

  • Using an electric mixer, set at medium-high speed, beat the cream cheese in a large bowl until smooth.
  • Beat in the condensed milk a little at a time, scraping the sides of the bowl if necessary.
  • Mix in the lemon juice and vanilla.
  • Pour half of the crumb mixture into 5 x 1 cup mason jars. Put a few chocolate chips onto the crumbs.
  • Pour some of the cheesecake mixture on top, add strawberries. Sprinkle the rest of the crumb mixture, another layer of the cheesecake mixture and finish with strawberries.
  • Chill in the fridge for at least 2 hours.
  • When ready to serve, drizzle chocolate or maple syrup on top.


Note: You can substitute the strawberries with any other kind of fruit or nuts. Be creative and use what you have on hand.


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