No Bake Strawberry Cheesecake Mason Jar

I still recall the first time I made a no bake strawberry cheesecake mason jar for my friends – the combination of the creamy cheesecake, the sweetness of the strawberries, and the crunch of the biscuit base was an instant hit. Friends always ask me for this recipe after trying it at dinner parties. As an experienced home cook, I’ve experimented with various dessert recipes, but this one remains a favourite. After testing this recipe five times, I finally got it just right. In this article, we’ll explore the world of no bake strawberry cheesecake mason jars and how you can make one at home.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Servings: 6-8
Difficulty: Easy

Why You’ll Love This no bake strawberry cheesecake mason jar

The creamy cheesecake filling is made with a mixture of cream cheese, sugar, and vanilla extract, giving it a rich and smooth texture.
The freshness of the strawberries adds a lovely sweetness and flavour to the dessert, much like a Simple Strawberry Popsicle Recipe.
The biscuit base provides a crunchy texture, balancing out the softness of the cheesecake.
This dessert is perfect for warm weather, as it doesn’t require any baking, just like a delicious Fresh Peach Sorbet Recipe.
The mason jar presentation makes it a beautiful and unique dessert to serve at parties.

no bake strawberry cheesecake mason jar

25 min prep · 0 min cook · 8 servings

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Ingredients You’ll Need

250g digestive biscuits
100g unsalted butter, melted
500g cream cheese
200g granulated sugar
2 large eggs
1 teaspoon vanilla extract
300g sour cream
250g sliced strawberries
100g granulated sugar (for the strawberry topping)

Tip: Make sure to use high-quality ingredients, especially the cream cheese and strawberries, as they will affect the overall taste and texture of the dessert.

How to Make no bake strawberry cheesecake mason jar

In a medium bowl, mix together the melted butter and digestive biscuits until the biscuits are evenly moistened. The mixture should have a sandy texture and a sweet, buttery smell.
Press the biscuit mixture into the bottom of 6-8 mason jars, depending on their size. The mixture should be about 1-2 cm thick and have a crunchy texture. As you press the mixture, you’ll hear a gentle crunching sound.
In a large bowl, beat the cream cheese until it’s smooth and creamy. The colour should be a pale yellow, and the texture should be silky. Add the granulated sugar and beat until combined. The mixture should have a sweet, slightly tangy smell.
Beat in the eggs one at a time, followed by the vanilla extract. The mixture should be smooth and creamy, with a subtle sheen. As you beat the eggs, you’ll hear a gentle whirring sound.
Stir in the sour cream until well combined. The mixture should have a thick, creamy texture and a slightly tangy smell.
Pour the cheesecake mixture over the biscuit base in each mason jar. The mixture should be about 2-3 cm thick and have a smooth, creamy texture. As you pour the mixture, you’ll see the cheesecake filling flow smoothly into the jar.
Top each jar with sliced strawberries and a sprinkle of granulated sugar. The strawberries should be fresh and fragrant, with a sweet, slightly tart smell.
Refrigerate the cheesecakes for at least 4 hours or overnight. The cheesecakes should be chilled and set, with a firm texture and a sweet, creamy smell.

Tips From My Kitchen

Use high-quality ingredients: The quality of your ingredients will affect the overall taste and texture of the dessert. Choose fresh strawberries and high-quality cream cheese for the best results.
Don’t overmix the cheesecake mixture: Overmixing can result in a dense and tough cheesecake. Mix the ingredients just until they’re combined, and then stop mixing.
Let the cheesecakes set: Refrigerating the cheesecakes for at least 4 hours or overnight will allow them to set properly and develop a smooth, creamy texture.
Experiment with different flavours: You can customize this recipe by using different flavours, such as adding a teaspoon of lemon zest or using raspberries instead of strawberries.
Make ahead: These cheesecakes can be made ahead of time and refrigerated for up to 24 hours. This makes them perfect for parties or special occasions.

Common Mistakes to Avoid

Overcrowding the pan: Make sure to leave enough space between each mason jar to allow for even cooling and setting. Overcrowding can result in the cheesecakes sticking together or not setting properly.
Wrong temperature: Make sure to refrigerate the cheesecakes at the correct temperature (around 4°C) to allow them to set properly. If the temperature is too high, the cheesecakes may not set, and if it’s too low, they may become too firm.
Skipping the rest time: Don’t skip the rest time, as this will allow the cheesecakes to set properly and develop a smooth, creamy texture. If you skip the rest time, the cheesecakes may be too soft or too firm.

What to Serve With no bake strawberry cheesecake mason jar

A dollop of whipped cream
A sprinkle of chopped nuts
A side of fresh fruit

Frequently Asked Questions

Can I use a different type of biscuit for the base?

Yes, you can use a different type of biscuit, such as chocolate sandwich biscuits or ginger biscuits, to change the flavour of the dessert. However, keep in mind that the flavour and texture of the biscuit may affect the overall taste and texture of the cheesecake. For example, if you use a chocolate biscuit, the cheesecake may have a stronger chocolate flavour.

Can I make this recipe in a large pan instead of individual mason jars?

Yes, you can make this recipe in a large pan, such as a springform pan, instead of individual mason jars. However, keep in mind that the cooking time and texture may be different. You may need to adjust the cooking time and temperature to ensure that the cheesecake sets properly. Additionally, the texture may be slightly different, as the cheesecake may be more dense and firm in a large pan.

How long can I store the cheesecakes in the refrigerator?

You can store the cheesecakes in the refrigerator for up to 24 hours. However, it’s best to consume them within 12 hours for the best taste and texture. After 24 hours, the cheesecakes may start to lose their texture and flavour, and they may become too soft or too firm.

Can I freeze the cheesecakes?

Yes, you can freeze the cheesecakes for up to 2 months. However, keep in mind that the texture and flavour may be affected by freezing. The cheesecakes may become slightly softer and more prone to cracking when thawed. To freeze the cheesecakes, simply place them in an airtight container or freezer bag and store them in the freezer. When you’re ready to serve, thaw the cheesecakes in the refrigerator overnight or at room temperature for a few hours.

What’s the best way to serve the cheesecakes?

The best way to serve the cheesecakes is to refrigerate them for at least 4 hours or overnight, and then top them with fresh fruit or whipped cream just before serving. You can also serve them with a side of chocolate sauce or caramel sauce for a extra-special treat. For a different twist, you can try serving the cheesecakes with a sprinkle of chopped nuts or a drizzle of honey.