No-Bake Cheesecake in a Jar


  • 6 pint size jars
  • 1 sleeve (about 9 whole) graham crackers
  • 4 tablespoons butter, melted
  • 12 teaspoons sugar
  • 1 cup heavy whipping cream
  • 8 oz cream cheese, at room temperature
  • 1 teaspoon pure vanilla extract 1-2 teaspoons fresh lemon zest
  • 1/3 cup confectioners sugar
  • 12 cups blueberry pie filling (or any flavor you’d like)


  • Crush graham crackers using a food processor or place in a storage bag and crush with mallet or rolling pin.
  • Place crushed graham crackers in bowl and mix in melted butter and sugar. Divide mixture into the bottom of each jar.

For filling

  • Using the whisk attachment on a mixer whip up heavy whipping cream on high speed until stiff peaks form.
  • Transfer whipped cream to a bowl and chill while blending cheese cheese mixture. Blend cream cheese in mixture until creamy.
  • Add in vanilla extract, lemon zest and sugar. Blend until smooth and creamy.
  • Add to piping bag and pipe cheesecake filling into each jar, or spoon filling into each jar. Top with pie filling and refrigerate for a few hours or until ready to serve.