Why You’ll Love Healthier No‑Bake Cheesecake in a Jar Recipe

No baking required — quick and fuss-free
Made with wholesome ingredients like Greek yogurt
Naturally sweetened with maple syrup
Perfectly portioned for individual servings
Ideal for parties, holidays, or weekday dessert
Customizable with your favorite toppings
Great for make-ahead meal prep
Lightened-up version of classic cheesecake
Fun presentation in jars
Kid-friendly and easy to transport

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cherry Topping

Pitted cherries, halved
Pure maple syrup
Fresh lemon juice
Water
Corn starch

For the No‑Bake Cheesecake Filling

Cream cheese, softened
Plain full‑fat Greek yogurt
Pure maple syrup
Fresh lemon juice

For the Graham Cracker Crust

Graham cracker crumbs
Melted butter

Directions

Prepare the Cherry Topping
In a medium saucepan, combine the cherries, maple syrup, lemon juice, water, and corn starch. Cook over medium heat, stirring occasionally, until the cherries are soft and the mixture thickens — about 5 to 10 minutes. Remove from heat and let cool.
Make the Cheesecake Filling
In a mixing bowl, use an electric hand mixer to beat the softened cream cheese, Greek yogurt, maple syrup, and lemon juice until the mixture is smooth and creamy. Set aside in the refrigerator while preparing the crust.
Mix the Graham Cracker Crust
In a small bowl, combine the graham cracker crumbs with melted butter and stir until evenly moistened.
Assemble the Jars
Spoon the crust mixture into the bottoms of six 125 mL mason jars, pressing it down gently. Add the cheesecake filling on top of the crust, then finish with a layer of the cooled cherry topping.
Chill Before Serving
Refrigerate the assembled jars for at least 1 hour to allow the cheesecake to firm up before serving.

Servings and timing

Servings: 6 mini jars
Prep time: 20 minutes
Cook time: 5–10 minutes
Chill time: 1 hour
Total time: About 1 hour and 30 minutes

Variations

Fruit Topping Swap: Try using strawberries, raspberries, blueberries, or a mix of berries for a different flavor.
Crust Options: Swap graham cracker crumbs for crushed digestive biscuits, Oreos, or almond flour for a gluten-free alternative.
Sweetener Variations: Use honey or agave syrup instead of maple syrup for a different natural sweetness.
Yogurt Options: Use vanilla Greek yogurt for added flavor or a plant-based yogurt for a dairy-free version.
Add-ins: Add lemon zest, a splash of vanilla extract, or cinnamon for more depth in flavor.
Toppings: Try chocolate chips, toasted coconut, or chopped nuts on top for texture and flavor.
Mini Pie Alternative: Use mini tart pans instead of jars for a plated presentation.
Crust-Free Option: Skip the crust and simply layer the filling and fruit for a lower-carb dessert.
Layered Parfait Style: Alternate layers of crust, filling, and fruit for a parfait-style dessert.
Holiday Twist: Use cranberry compote instead of cherries for a festive variation.

Storage/Reheating

Refrigeration: Store covered in the refrigerator for up to 3 days.
Freezing: Freeze without the fruit topping for up to 3 months. Thaw overnight in the fridge and add topping before serving.
Serving: Serve chilled. No reheating needed. These are best enjoyed cold straight from the fridge.

FAQs

Can I use non-fat Greek yogurt?

Yes, non-fat Greek yogurt can be used, though the filling may be slightly less creamy. You can add a bit more maple syrup to balance the tanginess.

Can I use frozen cherries instead of fresh?

Absolutely. Just thaw the cherries before cooking them into the compote to ensure proper texture.

What type of jars should I use?

125 mL (half-cup) mason jars or any small jam jars are perfect for this recipe. They’re great for presentation and portion control.

Can I make these ahead of time?

Yes. These jars are ideal for making ahead. Prepare them a day in advance and keep refrigerated until ready to serve.

Can I double the recipe?

Yes, this recipe can easily be doubled or tripled to serve more people. Simply adjust ingredient quantities accordingly.

Is this recipe gluten-free?

Not as written, but it can be made gluten-free by using gluten-free graham crackers or another gluten-free crust alternative.

Can I use low-fat cream cheese?

Yes. Low-fat cream cheese will work, but it may slightly alter the texture, making the filling a bit less rich and creamy.

Can I add other toppings?

Definitely. Try mini chocolate chips, caramel drizzle, fresh mint, or even a sprinkle of sea salt for a gourmet twist.

How long do these last in the fridge?

They will stay fresh in the refrigerator for up to 3 days. Be sure to store them with a lid or cover to maintain freshness.

Can I make this dessert vegan?

Yes. Use plant-based cream cheese and yogurt, and ensure your graham crackers and butter substitute are vegan-friendly.

Conclusion

Healthier No‑Bake Cheesecake in a Jar is the perfect combination of convenience, flavor, and presentation. With creamy layers, a sweet fruit topping, and a satisfying graham cracker crust, these little jars pack a punch in both taste and visual appeal. Whether you’re preparing a quick dessert for guests, a sweet treat for yourself, or prepping for the week ahead, this lighter cheesecake option is sure to please.

Healthier No‑Bake Cheesecake in a Jar

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A healthier no-bake cheesecake in a jar made with Greek yogurt, cream cheese, and a simple graham cracker crust. It’s a lighter take on traditional cheesecake, served in individual jars for easy portion control and presentation.

Author: Emily
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 1 hour 15 minutes (including chilling)
Yield: 4 servings
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Low Fat

Ingredients

1 cup graham cracker crumbs
2 tablespoons coconut oil or butter, melted
1 cup plain Greek yogurt
4 oz cream cheese, softened
2 tablespoons honey or maple syrup
1 teaspoon vanilla extract
Fresh berries or fruit topping of choice

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Instructions

In a small bowl, mix graham cracker crumbs with melted coconut oil or butter until combined.
Spoon and press the crust mixture into the bottom of 4 small jars or ramekins.
In a mixing bowl, beat together Greek yogurt, cream cheese, honey or maple syrup, and vanilla extract until smooth.
Spoon the cheesecake filling evenly over the crust in each jar.
Top with fresh berries or your desired fruit topping.
Refrigerate for at least 1 hour before serving to allow the filling to set.

Notes

You can use low-fat or full-fat Greek yogurt depending on your preference.
Adjust the sweetness by adding more or less honey/maple syrup.
These jars can be made ahead and stored in the fridge for a few days.

Nutrition

Serving Size: 1 jar
Calories: 250
Sugar: 12g
Sodium: 180mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 8g
Cholesterol: 30mg