Description
Creamy, portable no-bake cheesecake layered over a graham cracker crust, perfect for potlucks and gatherings.
Ingredients
- 1 ½ cups graham cracker crumbs
- 6 tbsp melted butter
- 16 oz (450 g) cream cheese, softened
- â…” cup (85 g) powdered sugar
- 1 tsp vanilla extract
- 2 tbsp lemon juice
- 1 cup (240 ml) cold heavy cream
- 1 tsp bloomed powdered gelatin (optional)
- Fresh fruit, jam, or caramel for topping
Instructions
- Press the graham cracker crumbs mixed with melted butter into the bottom of eight 4-oz jars.
- In a bowl, beat the cream cheese until smooth, then add powdered sugar, vanilla, and lemon juice, scraping the bowl well.
- Whip the cold heavy cream to soft peaks and gently fold it into the cream cheese mixture.
- If using, stir in the bloomed gelatin for added stability.
- Pipe or spoon the cheesecake filling over the crust in each jar and smooth the top.
- Chill the jars in the refrigerator at 40°F (4°C) for at least 2 hours or overnight.
- Top with fresh fruit, jam, or caramel before serving.
Notes
For best texture, soften cream cheese properly and whip heavy cream cold. Store in refrigerator and consume within 4–5 days.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American