No-Bake Red, White & Blueberry Cheesecake Jars
These mini no-bake cheesecake jars layer creamy greek yogurt cheesecake with crushed cookies and juicy fresh berries all tucked into individual jars that look adorable on a dessert table. No oven, no slicing, no stress. Just grab a spoon and dig in.
Servings: 4 servings
Ingredients
For the cheesecake mixture:
- 8 oz cream cheese softened
- 1 cup greek yogurt plain & unsweetened
- ¼ cup milk of choice I used almond milk
- 2 tablespoon maple syrup sub. Honey or agave
- 1 tablespoon lemon juice
- 2 teaspoon vanilla extract
- ¼ teaspoon sea salt
To assemble:
- 1 cup honey cinnamon cookies or graham crackers
- ½ cup blueberries
- ½ cup blackberries
- ½ cup strawberries thinly sliced
Instructions
- Blend the cheesecake filling. Add the cream cheese, Greek yogurt, milk, maple syrup, lemon juice, vanilla, and sea salt to a blender. Blend until smooth and creamy, scraping down the sides as needed.8 oz cream cheese, 1 cup greek yogurt, ¼ cup milk of choice, 2 tablespoon maple syrup, 1 tablespoon lemon juice, 2 teaspoon vanilla extract, ¼ teaspoon sea salt
- Crush the cookies. Place the cookies in a zip-top bag and crush them with a rolling pin until you have coarse crumbs. (A food processor or small blender works too, or you can break them up by hand for a chunkier texture.)1 cup honey cinnamon cookies
- Assemble the jars. Spoon a layer of cookie crumbs into the bottom of each 4 oz jar, about ¼ inch thick. Top with a layer of the cheesecake filling, then a layer of berries. Repeat the layers until the jar is full, then assemble the remaining jars. Serve right away, or chill in the fridge for up to 3 hours before serving.½ cup blueberries, ½ cup blackberries, ½ cup strawberries
Notes
Make-ahead tip: The cheesecake filling can be made up to a day in advance and stored in the fridge. Assemble the jars no more than 3 hours before serving so the cookie layer stays with a little texture.