No Bake Raspberry Cheesecake Jars

No Bake Raspberry Cheesecake Jars Recipe

“These no bake raspberry cheesecake jars are perfect for an afternoon snack or cute party dessert. Check out the recipe below!”

– Jessa Marie

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These are my no bake raspberry cheesecake jars! I love no bake anything. When I don’t have to wait to have dessert, I am way more motivated to “bake” on a day when I’m feeling lazy. Typical no bake cheesecake recipes require overnight refrigeration, which you can do for this one too.

But because they’re in jars, I don’t mind eating them right away. I think of them as fancier parfait jars without yogurt, but I guess using yogurt in no bake cheesecake would be interesting. I’ll remember that idea for next time.

The inspiration for this recipe came from a recent raspberry picking adventure I went on with a few friends. I had two litres worth of raspberries and I thought to myself, let’s get creative!

So I decided to put a spin on a recipe I tried a few months ago that was a little disappointing at first. It wasn’t terrible, I’m just someone who prefers her desserts more subtle in sweetness and saltiness. So without further ado, let’s get into our tips!

Tips for your No Bake Raspberry Cheesecake Jars

  1. Use frozen raspberries to make your raspberry purée. I’ve found that when you put them in a food processor, the purée comes out similar to a smoothie bowl, and is easier to mix into your cheesecake batter. Fresh raspberries still work, but I’ve just found my batter to be better with frozen raspberry purée.

  2. Taste the cheesecake batter as you make it. It took me a while to get the perfect amount of sweetness for me. You might find you need to add more or less sugar. When I first made it, it was way too sweet, and I had to add a lot of extra toppings to balance the taste. Add your sugar slowly because you can’t take it back once it’s in there.

  3. If you aren’t a fan of salty sweet, like I am, you may want to use unsalted butter instead of salted for your crust because the salt from the butter does come through.

  4. Toppings! Add toppings in between layers in the jars or on top before serving.

No Bake Raspberry Cheesecake Jars Recipe

Prep Time: 30 – 45 min
Serves: 8
Refrigerate: up to 3 days

Raspberry Cheesecake Ingredients

Crust
Cheesecake
Toppings (optional)

Recipe Steps

  1. In a bowl mix together all ingredients for crust until well combined.
  2. Next scoop 2-3 tbsp of the crust mixture into each jar to create the crust layer at the bottom. Set aside.
  3. In a bowl, using a mixer on medium speed whip the cream until stiff peaks form. Try not to over mix the cream or else you might get butter instead of whipped cream.
  4. In a separate large bowl, mix cream cheese and granulated sugar until smooth. Add in the raspberry purée and mix until fully combined.
  5. Next add in confectioners sugar, sour cream, lemon juice, and vanilla, mixing well.
  6. Finally add the whipped cream. Gently fold into the mixture with a wooden spoon until combined.
  7. Fill each jar with the cheesecake mixture. Cover and refrigerate overnight to get that thickened no bake cheesecake effect or eat right away.
  8. Top with raspberries, whip cream, lemon slices, and chocolate shavings before serving (optional). See pictures for topping ideas.
No Bake Raspberry Cheesecake Jars

No Bake Raspberry Cheesecake Jars Recipe

Jessa Marie
Make these no bake raspberry cheesecake jars for a picnic or as a fun and creative party dessert.
Prep Time 45 mins
Can refrigerate up to 3 d
Course Dessert
Cuisine American
Servings 8
Calories 490 kcal

Equipment

  • 8 mason jars (250 ml each)
  • hand mixer

Ingredients
  

Crust

  • 1 3/4 cups graham cracker crumbs
  • 1/4 cup light brown sugar
  • 1/2 cup salted butter melted
  • 1/8 tsp ground cloves
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg

Cheesecake

  • 1 cup heavy whipping cream
  • 16 oz cream cheese (full-fat) softened at room temperature (2 cream cheese blocks)
  • 6 tbsp granulated sugar
  • 1/4 cup raspberry purée
  • 4 tbsp confectioners sugar
  • 1/4 cup sour cream
  • 2 tsp lemon juice
  • 1 tsp vanilla extract

Toppings (optional)

  • fresh raspberries
  • whip cream
  • lemon slices
  • chocolate shavings

Instructions
 

  • In a bowl mix together all ingredients for crust until well combined.
  • Next scoop 2-3 tbsp of the crust mixture into each jar to create the crust layer at the bottom. Set aside.
  • In a bowl, using a mixer on medium speed whip the cream until stiff peaks form. Try not to over mix the cream or else you might get butter instead of whipped cream.
  • In a separate large bowl, mix cream cheese and granulated sugar until smooth. Add in the raspberry purée and mix until fully combined.
  • Next add in confectioners sugar, sour cream, lemon juice, and vanilla, mixing well.
  • Finally add the whipped cream. Gently fold into the mixture with a wooden spoon until combined.
  • Fill each jar with the cheesecake mixture. Cover and refrigerate overnight to get that thickened no bake cheesecake effect or eat right away.
  • Top with raspberries, whip cream, lemon slices, and chocolate shavings before serving (optional). See pictures for topping ideas.
Keyword Cheesecake, No Bake, Raspberry No Bake Cheesecake Jars

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