Strawberry cheesecakes in jars that are delicious and require no baking.
| Prep Time: | 20 mins |
| Additional Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup butter, melted
- ¼ cup white sugar
- 4 half pint canning jars with lids and rings
- 1 (8 ounce) package cream cheese, softened
- 1 (8 ounce) container frozen whipped topping, thawed
- ⅔ cup white sugar
- 1 teaspoon vanilla extract
- 4 fresh strawberries, sliced
Instructions
- Prepare crust: Mix graham cracker crumbs, melted butter, and 1/4 cup sugar together in a bowl. Press 1/4 of mixture into the bottom of each jar.
- Prepare cheesecake: Beat cream cheese and whipped topping together with an electric mixer in a bowl until well blended. Beat 2/3 cup sugar and vanilla extract into cream cheese mixture until smooth and fluffy.
- Spoon 1/4 of cream cheese mixture onto graham cracker crust in each jar. Top each cheesecake with sliced strawberries. Refrigerate cheesecakes until serving time.
- They need to be stored in the refrigerator. I’ve also made this before and blended two strawberries up and mixed that into the cheesecake mix. I’ve found that I’ll just eat the strawberries first if I just place them on top and am disappointed when they’re gone. This guarantees some strawberry in each bite. This is really good if the crust is made with Oreo cookies as well, but I use less sugar and just soften up the butter to where it’s nearly melted to prevent the Oreo bit from looking greasy. And put some crushed Oreo cookies plain (without sugar and butter) into the cheesecake mix and you have a nice cookies-and-cream cheesecake.
Nutrition Facts
| Calories | 879 kcal |
| Carbohydrate | 83 g |
| Cholesterol | 123 mg |
| Dietary Fiber | 1 g |
| Protein | 7 g |
| Saturated Fat | 40 g |
| Sodium | 552 mg |
| Sugars | 66 g |
| Fat | 59 g |
| Unsaturated Fat | 0 g |
Reviews
really yummy!
goooooooooooooooooooooooooooooooooood
super yummy and really creamy
made this for a birthday picnic in the mountains. Packed well in cooler and everyone loved it
I was very dissatisfied with this. The only reason it gets two stars is because it is very fast to make. The cheesecake to Graham cracker is off. I had a considerable amount of Graham cracker left after. The cheese cake itself was very dull and not very tasty. I will most likely not be making this again.
I used this recipe to serve 108 – let me say this – it doesn’t calculate out well at all. Not nearly enough of the cheesecake filling – I didn’t skimp anywhere. I had to fill up the jars with whipping cream. The Cheesecake filling is really very nice, but I would recommend doubling or tripling the fruit and/or double or triple the crumb quotient. Keep the cheesecake part as is because it’s very rich.
I think this should be prepared in 1 pint jars or quart jars, not 1/2 pint. The ratio of ingredients to taste is off. Too much cream cheese. Not really that flavorful. I tried it once, wont’t try it again.
Yes I tried this recipe but I did not put sugar in graham crust and it taste just fine. I also cut the sugar in the cheesecake. It was yummy and easy to make. Thank you.
This was a very tasty dessert, but it was much more the taste and consistency of gooey marshmallow cream cheese frosting or really thick pudding. I’ll probably make it again, but not cheesy or cakey enough for me to call it cheesecake.
Absolutely delicious, fast and easy. These are ingredients I have on hand at all times, which makes this a keeper in my book.
I loved the way these turned out! They made a very appealing presentation..so cute! I layered some of the strawberries into the middle after reading the cooks helpful notes. Easy to make and tasted great too.