These No-Bake Cheesecake Jars are like the creamiest, smoothest cheesecake in individual cup servings! You’ll love the presentation with layers of buttery graham cracker crust, light cream cheese filling, and fruit topping that make this a wonderful dessert for any occasion.
- 1 ¼ cups graham cracker crumbs
- ¼ cup salted butter, melted
- ¼ cup granulated sugar
- 1 (8-ounce) package cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 (21-ounce) can blueberry pie filling (or cherry, raspberry, or apple pie filling, fresh fruit, salted caramel, or other cheesecake toppings)
Combine graham cracker crumbs, melted butter, and granulated sugar in a medium bowl. Stir until graham cracker crumbs are evenly moistened. Divide the graham cracker mixture between six 8-ounce jars and gently press the mixture into an even layer in the bottom of each jar.
Beat cream cheese, powdered sugar, and vanilla extract with an electric mixer on medium-high speed until smooth and creamy.
Beat heavy cream in a separate bowl until medium peaks form. Do not overbeat the whipped cream.
Fold the whipped cream into the cream cheese mixture until combined. Transfer the cream cheese filling to a large piping bag.
Evenly divide the cream cheese filling between the six jars, piping it in to create an evenly layer.
Top each jar with a few tablespoons of blueberry filling or whatever topping you like best. Refrigerate for 1 hour before serving for a more dense, cheesecake-like texture.