No-Bake Lemon Cheesecake Jars (Mason Jar Dessert Idea)
These no-bake lemon cheesecake jars are creamy, tangy, and perfectly refreshing! Served in mason jars, they’re an easy, elegant dessert for summer gatherings, birthdays, or a sweet weekday treat — all without turning on the oven.
Equipment
- Mixing bowls
- Hand mixer or whisk
- Mason jars (small, 4 to 6)
Ingredients
- Amount Unit Name Notes
- 1 cup graham cracker crumbs
- 3 tbsp melted butter
- 1 tbsp honey or maple syrup for crust
- 1 cup cream cheese softened
- 1/2 cup Greek yogurt plain or vanilla
- 1/4 cup lemon juice freshly squeezed
- 1 tbsp lemon zest
- 1/3 cup powdered sugar adjust to taste
- 1 tsp vanilla extract
Instructions
- In a bowl, mix the graham cracker crumbs, melted butter, and honey until combined. Divide the mixture between your mason jars and press down to form a crust.
- In another bowl, beat the softened cream cheese until smooth. Add the Greek yogurt, lemon juice, zest, powdered sugar, and vanilla. Mix until creamy and fluffy.
- Spoon or pipe the cheesecake filling on top of the crust in each jar.
- Refrigerate the jars for at least 2 hours, or until set.
- Before serving, add optional toppings like lemon curd, whipped cream, crushed cookies, or fresh berries.
Notes
- You can make these up to 2 days in advance. If using lemon curd or fruit, add just before serving for best texture.
- For a lighter version, use low-fat cream cheese.