No-bake cheesecake in a jar delivers creamy cheesecake indulgence in individual mason jars with zero oven time. Featuring a crunchy Oreo cookie crust, a simple cheesecake filling, and a pop of color from cherry topping, they’re the perfect easy, no-bake dessert. You can enjoy cheesecake even if you don’t always have the patience for baking, water baths, or waiting hours for dessert!
You will love the contrast of textures in each spoonful of these cheesecake jars. The Oreo crust adds crunch, while the slightly tart fresh cherries cut through the richness. Plus, the clear mason jars show off the beautiful layers, making them look far more sophisticated than their 15-minute prep time suggests.
Since they are no-bake, you won’t have to heat up your kitchen or stress about cracking tops and water baths. The individual portions ensure they are perfectly portioned, eliminating the need for messy slicing.
And these mason jar treats are ready when you are. Make them ahead for easy entertaining, or pack them for picnics. The portable format makes them perfect for potlucks, too. They are a shortcut dessert that doesn’t sacrifice flavor!
I’ll show you how to whip these up in just about 15 minutes (plus chilling time) using simple ingredients you can find at any grocery store. Treat yourself to something special with this easy dessert.
Want more easy no-bake dessert ideas? Try frozen yogurt bars, Kool-Aid pie, or banana split fluff.
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Ingredient Notes
For exact amounts needed see the recipe card below
- Oreo cookies: Regular Oreos work best here. You’ll want 18 cookies, which is just under half a standard package. My kids have no problem taking care of the rest of the package!
- Fresh cherries: I love using fresh cherries. But you can substitute maraschino cherries; just make sure to pat them dry.
- Cream cheese: Take it out of the fridge at least an hour before starting.
- Heavy cream
- Sugar
- Lemon juice
How to Make No-bake Cheesecake in a Jar
- Start by crushing your Oreos in a food processor until they’re fine crumbs. Don’t have a food processor? Put the cookies in a zip-top bag and crush them with a rolling pin.
- Wash your cherries and remove the stems and pits. Then, quarter them into bite-sized pieces. This step can be a bit messy, but it’s worth it for those fresh cherry flavors.
- In a mixer, beat the softened cream cheese with two tablespoons of sugar until smooth and creamy. Then add ⅔ cup of heavy cream and beat until the mixture becomes thick and stiff. Finally, mix in that touch of lemon juice.
- In a clean bowl, whip the remaining ⅓ cup of heavy cream with one tablespoon of sugar until soft peaks form.
- I like to make these in a small 4-ounce Mason jar. Start with Oreo crumbs in the bottom, then add a layer of cheesecake mixture. Keep alternating the layers until you’re about ½ inch from the top.
- Top each jar with a final sprinkle of Oreo crumbs, arrange your fresh cherry pieces, and crown it all with a swirl of whipped cream. For an extra cute touch, pop a cherry or mini Oreo on top!
Serving Ideas
I love that this no-bake cheesecake in a jar is already perfectly portioned in Mason jars, making them ideal for so many occasions! My family especially loves these for summer BBQs since they’re cool and refreshing.
Here are some more of my favorite ways to serve these cute little treats:
- Pack them for picnics – the Mason jars make them totally portable.
- Serve at birthday parties (kids go crazy for these!).
- Make them for potlucks – they’re always a hit.
- Perfect for baby showers or bridal showers.
- Great for make-ahead dinner party desserts.
If you’re bringing these to a party, you can make them in clear plastic cups instead of Mason jars. They’re lighter to carry, and you won’t have to worry about breakage or getting your jars back!
Try this Eggless Cheesecake for another fun twist on cheesecake.
How to Store
Keep these covered in the refrigerator, and they will stay fresh for up to 3 days. Make sure to cover each jar with plastic wrap or a lid.
If you’re making these ahead, wait to add the final whipped cream layer and cherry garnish until just before serving. This keeps everything looking fresh and pretty.
Tips & Tricks
Be sure to check out the step by step instructions
- Let your cream cheese come to room temperature completely. I usually take it out about an hour before starting.
- Beat the cream cheese until it’s super smooth before adding other ingredients. Those lumps are so much harder to get out later.
- Use a piping bag or zip-top bag with the corner snipped off for neat, clean layers. It’s so much easier than trying to spoon it in!
- Tap the jars gently on the counter between layers to eliminate air pockets.
- You can find mini Oreos at convenience stores or gas stations, but I don’t usually see them at grocery stores. They look adorable on top of these desserts.
- You could use graham crackers or other sandwich cookies as an alternative to Oreos.
- When cherries aren’t in season, you can use maraschino cherries or swap them out for fresh strawberries.
Reader Questions
I wouldn’t recommend freezing these cups. The texture of the cream cheese mixture can become grainy when thawed, and the fresh cherries won’t hold up well.
I use 4-ounce Mason jars, which give you perfect individual portions. You could use 8-ounce jars if you want larger servings.
While you could layer this in a large trifle bowl, I find the individual portions are not only adorable but also make serving so much easier.
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No-bake Cheesecake in a Jar
Ingredients
- 18 Oreo cookies
- 24 fresh cherries
- 8 ounces cream cheese softened
- 3 Tablespoon sugar divided
- 1 cup heavy cream divided
- 1 teaspoon lemon juice
Instructions
- I layer these desserts in 4-ounce Mason jars.
- Put the Oreos in a food processor and crush them into crumbs.18 Oreo cookies
- De-stem, wash and pit the cherries, and slice them into quarters.24 fresh cherries
- To make the cheesecake batter, combine the cream cheese and two tablespoons of the sugar in a mixer and beat until smooth.8 ounces cream cheese, 3 Tablespoon sugar
- Add ⅔ cup of heavy cream to the cream cheese mixture and beat until stiff and thick. Mix in the lemon juice.1 cup heavy cream, 1 teaspoon lemon juice
- In a clean bowl, whip the remaining ⅓ cup of heavy cream with the remaining one tablespoon of sugar, beating until soft peaks form.
- Add a layer of cookie crumbs to the bottom of a 4-ounce Mason jar. Top with a layer of cheesecake, and then alternate layers of cookie crumbs and cheesecake until you are about ½ inch from the top of the jar.
- Finish with one last layer of crumbs, a layer of cherries, and a layer of whipped cream. Put them in the fridge for 15 minutes to firm up the cheesecake mixture.
- When you’re ready to serve, top with a cherry or a mini Oreo.
Notes
- Let your cream cheese come to room temperature completely.
- Beat the cream cheese until it’s super smooth before adding other ingredients. Those lumps are so much harder to get out later.
- Use a piping bag or zip-top bag with the corner snipped off for neat, clean layers. It’s so much easier than trying to spoon it in!
- You can find mini Oreos at convenience stores or gas stations, but I don’t usually see them at grocery stores. They look adorable on top of these desserts.
- You could use graham crackers or other sandwich cookies as an alternative to Oreos.
- When cherries aren’t in season, you can use maraschino cherries or swap them out for fresh strawberries.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Nutrition facts are estimates.
