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Raspberry Cheesecake Jars

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These Raspberry Cheesecake Jars are an elegant no-bake dessert featuring layers of buttery graham cracker crumbs, creamy cheesecake filling, and sweet-tart raspberry compote. Perfect for parties, holidays, or make-ahead entertaining.

Ingredients

  • Cool water
  • Cornstarch
  • Frozen raspberries
  • Granulated sugar
  • Crushed graham crackers
  • Melted salted butter
  • Heavy whipping cream
  • Cream cheese, softened
  • Instant cheesecake-flavored pudding mix

Instructions

  1. Whisk the water and cornstarch together until smooth.
  2. Combine the frozen raspberries, granulated sugar, and cornstarch mixture in a saucepan.
  3. Simmer until the berries soften and the mixture thickens, then transfer to a shallow dish and cool completely.
  4. Mix the crushed graham crackers with the melted salted butter and additional granulated sugar until evenly coated.
  5. In a large bowl, whip the heavy whipping cream with sugar until stiff peaks form.
  6. In a separate bowl, beat the softened cream cheese until smooth, then gradually mix in the instant cheesecake-flavored pudding mix.
  7. Fold the whipped cream into the cream cheese mixture until light and creamy.
  8. Divide the graham cracker mixture evenly among sixteen 4-ounce jars.
  9. Pipe or spoon the cheesecake filling over the graham cracker layer.
  10. Top each jar with the cooled raspberry compote.
  11. Refrigerate for at least 1 hour before serving.

Notes

  • Fresh raspberries may be substituted for frozen.
  • Use gluten-free graham crackers for a gluten-free version.
  • Try strawberries, blueberries, blackberries, cherries, or peaches instead of raspberries.
  • Add lemon zest or white chocolate shavings for extra flavor.
  • Store covered in the refrigerator for up to 3 days.
  • For best texture when making ahead, store the layers separately and assemble before serving.
  • Freezing is not recommended.
  • Serve chilled with whipped cream, fresh raspberries, or graham cracker crumbs if desired.

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