No bake cherry cheesecake jars are a favourite summer dessert. These jars are the indulgent, creamy summer fix you need. Made with simple gluten free ingredients, they’re the perfect single serve treat for picnics, lunchboxes, parties ….or just when you want something sweet without turning on the oven.
They’re layered, transportable, and made in jars so they travel well and stay fresh in the fridge for days. And the best part? No need for complicated steps or baking skills. Just crush the cookies, make or buy the jam, stir, layer, chill, and enjoy!
Ingredients & Why You Need Them:
For the crust:
Gluten-free Oreo cookies, crushed – This gives you a delicious and easy base without the gluten. Use regular Oreo’s if not gluten free.
Butter – Binds the crust crumbs together and adds rich flavour.
For the filling:
Cream cheese – Smooth, tangy, and creamy … everything a cheesecake needs.
Whipped cream – Lightens the texture, adds a little airiness and combines well with the cream cheese.
Condensed milk – A sweetener that is smooth and creamy to blend well with the other ingredients.
Lemon juice and zest – elevates the flavours and pairs well with the sweetness of the condensed milk.
Topping For No Bake Cherry Cheesecake Jars
Cherry jam – Adds bold colour and bright, fruity contrast. Use store bought jam if preferred.
Extra crust crumbs – Sprinkle on top of fresh cherries because the crust is so good.
Tips & Tricks For No Bake Cheesecake Jars
Fruit alternatives: Instead of using cherries, try strawberries, apricots, peaches or any fruit that is in season.
No time to make the jam: Try a bought jam for a quicker option!
Chill time matters: Let the jars sit for at least 6 hours (or overnight) so the filling firms up and flavours meld.
Jar size tip: Use small 125–250 ml jars for portion control and easy stacking in the fridge or for transporting.
Make ahead: These keep well in the fridge for up to 3 days – perfect for prepping in advance for events or weekday treats.
No Bake Cherry Cheesecake Jars
Equipment
- 4 250 ml jars with lids
Ingredients
Cherry Jam
- 200 g cherries, pitted fresh or frozen
- 2 tbsp maple syrup
- 1 tsp lemon juice
- 1 tsp cornstarch or tapioca starch
- 2 tsp water
- extra cherries for topping jars optional
For the Crust
- 10 oreo cookies gluten free
- 2 tbsp butter, melted
Filling
- 85 g cream cheese, soft
- 85 g condensed milk
- 2 tsp lemon juice
- 1 tsp lemon zest
- 70 g whipped cream
Instructions
Cherry Jam
- To a medium saucepan add cherries, maple syrup, and lemon juice and cook over medium heat for 5 minutes
- In a cup make a paste with the cornstarch and water. Stir the paste into the cherry mixture while constantly stirring for another 4 to 5 minutes, until lightly thickened.
Make the Crust
- In a blender crush the Oreo cookies and then mix in melted butter.
- Divide evenly between the 4 jars and press the crumbs into the bottom of each jar. Save some crumbs for sprinkling on top if desired.
Make the Filling
- In a blender, add cream cheese, condensed milk, lemon zest and lemon juice. Blend until smooth and creamy
- In a medium bowl whip the cream until stiff peaks form
- Fold the whipped cream into the cream cheese mixture.
Assemble
- On top of the crumb base add about a tablespoon of the filling mixture, then some jam and repeat the layers again.
- Cover and refrigerate for at least 6 hours, or overnight.
- Serve with freshly sliced cherries and store any leftovers, covered and in the fridge for 2 to 3 days.
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