No eggs. No gelatin. Just super easy No-Bake Strawberry Cheesecake Jars! Made with fresh strawberries, they are light and creamy. They’re perfect for parties, celebrations or an easy make-ahead strawberry dessert in jars.
These No-Bake Strawberry Cheesecake Jars are one of the easiest jar desserts I make with fresh strawberries. The texture is incredibly creamy and smooth, almost like a mousse and absolutely delicious.
This easy no bake strawberry cheesecake recipe takes just 20 minutes of preparation, and the only cooking involved is making a fresh strawberry purée for the cheesecake filling. It truly makes all the difference to the flavour and colour!
If you’d like to try more no-bake cheesecake cups, don’t forget to check out my easy-peasy mango cheesecake cups and mini egg cheesecake jars, too.
Jump to:
Why You'll Love This Recipe?
- You will need 9 Ingredients and 20 minutes of prep time.
- No Eggs, No Gelatin or Agar Agar!
- Creamy mousse-like texture
- Completely no-bake — no oven or air fryer required
- Perfect for parties and celebrations (easy to scale up)
- Individual cheesecake cups make them perfect for portion control
👩🏻🍳Expert Tips
- Use heavy cream with at least 36% fat. In the UK, use whipping cream. In the US, use heavy cream. Double cream (48% fat) works too, but it can be slightly trickier to whip.
- I always cook the fresh strawberry purée, as it makes such a difference to the flavour and colour. I’ve tried adding raw puréed strawberries straight into the whipped cream before, and I didn’t enjoy it as much — the taste just wasn’t as rich or balanced.
- Any jars will work. I love using 220ml Weck jars, but mismatched glasses or small dessert bowls work beautifully too.
- Swap the fruit. You can easily replace strawberry puree with mango puree for mango cheesecake cups.
📋Ingredients
- Digestive Biscuits: Used for the cheesecake crust. They add a crumbly texture and mild flavour that balances the creamy filling. You can substitute with graham crackers or even granola.
- Cream Cheese: I use full-fat Philadelphia cream cheese for the best texture and flavour.
- Cornflour (Cornstarch): Helps thicken the strawberry purée slightly and gives it a bit of body.
Fresh Strawberries: Use ripe, in-season strawberries for the best flavour. You can also use frozen strawberries if needed. - Icing Sugar (Powdered Sugar): Make sure it’s finely powdered. If needed, blend regular granulated sugar to a fine consistency.
- Vanilla Extract(Optional): It really enhances the strawberry flavour and adds depth to the cheesecake filling.
- Heavy Whipping Cream: Make sure it’s very cold. Cold cream whips faster and gives stable soft peaks.
Vegan Substitutions
- Butter: I use Flora Unsalted Block Butter.
- Cream: I use Elmlea Dairy Free Double Cream.
- Cream Cheese: I use Philadelphia Vegan Alternative Cream Cheese.
How to Make No-Bake Strawberry Cheesecake Jars?
Step 1: Crush digestive biscuits and mix with melted butter
To make the biscuit base, pulse the digestive biscuits in a food processor until they resemble fine crumbs. Add melted butter and mix until combined
Step 2: Make Strawberry Puree Filling
To make the Strawberry Puree filling, add strawberry puree, sugar, lemon, and cornstarch to a pan. Cook over medium heat until the mixture reduces to half. You will see the berry puree coats the spatula well.
Step 3: Whip Cold Heavy Cream to Soft Peaks
Add chilled heavy cream to a bowl. Using a hand mixer or stand mixer with a whisk attachment, beat on medium-high speed until soft peaks form.
Step 4: Fold the Mixture
Add cream cheese, strawberry puree, vanilla extract, and icing sugar into another bowl. Fold the whipping cream into the cream cheese mixture in two stages. This keeps the filling light and airy. I don't recommend whisking together.
Step 5: Divide Biscuit mixture
Divide the biscuit mixture evenly into 6 jars and press gently with a spoon to create an even base.
Step 6: Assemble in jars
Pipe or spoon the strawberry cheesecake filling into each jar, filling up to about ¾ full. Refrigerate for at least 2–3 hours until set.
Add toppings just before serving.
How to Make Vegan No-Bake Strawberry Cheesecake Cups
The recipe is just the same as my classic version, with a few simple swaps to keep it completely dairy-free.
Crush the biscuits and mix with Flora Unsalted Block Butter to make the base, then press into jars. Whip Elmlea Dairy Free Double Cream to soft peaks. In another bowl, mix vegan cream cheese with cooked strawberry purée and sugar, then gently fold in the whipped cream.
Layer the vegan no-bake strawberry cheesecake filling over the biscuit base, chill until set, and top with fresh strawberries before serving.
Serving Suggestions
Serve these Individual no-bake strawberry cheesecake jars with fresh strawberries and whipped cream. For a variation, I like to serve it with some strawberry puree, a pinch of the buttery biscuit filling, and fresh berries.
They are perfect to enjoy for every occasion - Christmas, Thanksgiving, Valentine's day, or even everyday celebrations.
❄️Storing
Store the covered no-bake strawberry cheesecake cups in the refrigerator for up to 3–4 days.
If you have leftover strawberry cheesecake filling, transfer it to a flat container and freeze for up to 3 months. Enjoy it as strawberry cheesecake ice cream — it’s my easiest cheat dessert ever!
Recipe FAQ's
You can serve jar desserts in shot glasses, weck mason jars, tumblers, wine glasses, martini glasses, or even mix-and-match jars. I like to use a jar size of 4-ounce or 8-ounce jars
Yes. This strawberry cheesecake recipe is completely gelatin-free. The whipped cream helps create structure and gives the cheesecake filling a light, mousse-like texture.
You can make these no-bake strawberry cheesecake cups up to 3 days in advance and keep them refrigerated.
More Easy No-Bake Dessert Jars Recipes You'll
Ingredients
Cheesecake Base
- 125 g Digestive Biscuits
- 50 g Unsalted Butter melted
Strawberry Puree
- 300g Strawberries
- 3-4 tablespoon Powdered sugar Icing Sugar
- 1 tablespoon Corn flour
- 2 teaspoon Lemon Juice
Strawberry Cheesecake Filling
- 1 Cup Whipping Cream (200ml)
- 1 Cup Cream Cheese (180g)
- ½ Cup Icing Sugar (50g)
- ½ Cup Strawberry Puree
- 1 teaspoon Vanilla Extract
Toppings as needed
- ½ Cup Strawberries
Instructions
Cheesecake base
- Place the digestive biscuits in a plastic food bag and seal it. Crush them with a rolling pin and transfer the crumbs to a mixing bowl. Add the melted butter and combine thoroughly.
Strawberry puree Filling
- To make the Strawberry Puree filling, add strawberry puree, sugar, lemon, and corn starch to a pan. Cook over medium flame until the mixture reduces to half. You will see the berry puree coats the spatula well. Allow the puree to cool before using in the next step.
No Bake Vanilla Cheesecake filling
- Place the cream in a large bowl and whip until the cream resembles a soft peak.
- Add cream cheese, strawberry puree, vanilla, and icing sugar.
- Fold the cream into the cream cheese mixture so that the cream is airy and doesnt deflate.
Assembly
- Divide the biscuit crumbs between 6 Jars approximately 1 tablespoon in each. Press it with the back of the spoon.
- Spoon or pipe the cheesecake filling into the jars until ¾ from the top.
- Top it up with fresh strawberry.
- Chill for 3-4 hours or until you are ready to serve.
Notes
Top Tips
- Use heavy cream with at least 36% fat. In the UK, use whipping cream. In the US, use heavy cream. Double cream (48% fat) works too, but it can be slightly trickier to whip.
- I always cook the fresh strawberry purée, as it makes such a difference to the flavour and colour. I’ve tried adding raw puréed strawberries straight into the whipped cream before, and I didn’t enjoy it as much — the taste just wasn’t as rich or balanced.
- Any jars will work. I love using 220ml Weck jars, but mismatched glasses or small dessert bowls work beautifully too.
- Swap the fruit. You can easily replace strawberry puree with mango puree for mango cheesecake cups.
Chris says
Quick and easy. Was a super hit last evening!!
Sandhya Hariharan says
So great to hear Chris that you enjoyed our strawberry cheesecake jars. These are so easy peasy!
Ieva says
Hi, Sandhya! I stumbled across your blog a couple of weeks ago and honestly, cannot get enough of your recipe! Made these cheesecakes for dessert after dinner last night and we literally devoured them! Such a good balance of sweetness and tartness if strawberries - just delicious!
Louise says
I love that these are so easy and contain no gelatin! They look so pretty when serving too...
Beth says
These are so fantastic! I love that they're easy enough for a weeknight dessert but fancy enough to serve at parties.
Carrie Robinson says
Such an easy sweet treat to make! 🙂 And I love that these are no bake.