No-Bake Strawberry Cheesecake in Jars

The cheesecake has always been a crowd favorite. It’s a classic dessert – rich, creamy and the perfect mix of flavors. Because of its versatility, it has so many variations, but one of my top picks is the Strawberry Cheesecake – simple, light and just the right amount of sweet and sour melting in your mouth.

  • Serves 12 people
  • Prep Time: 40 minutes
  • Cook Time: 15 minutes

Ingredients

Crust

  • 2 cups Ground Grahams
  • 1/2 cup Unsalted Butter, melted

Cheesecake

  • 450 grams Cream Cheese
  • 1 1/2 cups Whipping Cream
  • 1 1/2 cups Caster Sugar
  • 1 teaspoon Lemon Zest

Strawberry Compote

  • 400 grams Fresh Strawberries, cut into small dice
  • 1/4 cup Water
  • 1/2 cup Caster Sugar
  • 1 teaspoon Lemon Juice
  • 6 pieces Strawberries, cut into halves
  • 12 pieces Jars (4oz), sterilized

Procedure

 

  1. Combine the melted butter and ground Grahams in a bowl until the Grahams are moistened.
  2. Place about 2 tablespoons of the Grahams mixture into the jars.
  3. Refrigerate the jars until ready to use.
  4. Using a hand mixer, beat the cream cheese until smooth.
  5. Add the sugar and continue beating until creamy and smooth.
  6. Add the whipping cream but make sure you fold it into the mixture first before turning the mixer to avoid splatters. Continue to beat until the mixture is light, fluffy and smooth.
  7. Place the cheesecake mixture into a piping bag, and cut the tip with a 1/2 inch hole.
  8. Pipe about 1/4 cup of the cheesecake mixture into each jar. Make sure you leave a space for the strawberry compote, so don’t overfill the jars.
  9. Put the cheesecake in the fridge for 1-2 hours to set.
  10. In the meantime, add the strawberries, water and sugar in a small saucepan. Mix until the sugar is dissolved.
  11. Turn on the heat to medium and simmer until the sauce thickens, it will take about 10-15 minutes.
  12. Add the lemon juice and simmer for another minute. Once the strawberry compote is thickened, remove from heat and let it cool to room temperature.
  13. Add about 2 tablespoons of the strawberry compote mixture on top of the cheesecake. Cover the jars and refrigerate until ready to serve.

recipe notes

  1. If the strawberry compote it taking too long to thicken, just add a cornstarch slur.
  2. To make a cornstarch slur, mix 1-2 teaspoons of cornstarch with 2 teaspoons of water. Once dissolved completely, stir the mixture into the strawberry compote and simmer for 3-5 minutes.
  3. Check the strawberry compote if needs more sugar because some strawberries have sour flavor.
  4. These desserts can last for 3-5 days if kept in the fridge

 

other photo

related tags

love this recipe? share it!

Share on facebook
Facebook
Share on pinterest
Pinterest
Share on linkedin
LinkedIn
Share on email
Email
Share on print
Print Recipe

Leave a Comment

about chef sheilla

Hi! I’m Sheilla Lopez. I am a Cuisine and Pastry Chef, Culinary Instructor, Chef Consultant, Food Stylist, Food Photographer, Recipe Developer, Food Writer. I am also a mom to an amazing little boy. Read more…

let's connect
recent recipes
join our newsletter

Sign up to receive updates for delicious recipes sent to your inbox.

check my latest video
Lapu-Lapu in Tausi Sauce (Fish in Black Bean Sauce)
Lapu-Lapu in Tausi Sauce (Fish in Black Bean Sauce)
Minestrone Soup
Minestrone Soup
Chicken Schnitzel with Creamy Mushroom Sauce
Chicken Schnitzel with Creamy Mushroom Sauce
Lapu-Lapu in Tausi Sauce (Fish in Black Bean Sauce)
Lapu-Lapu in Tausi Sauce (Fish in Black Bean Sauce)
be updated on my posts

Reach out!

Got a question about culinary, a recipe, or simply just want to say hello? 

join our newsletter

Sign up to receive updates for delicious recipes sent to your inbox.

JOIN OUR NEWSLETTER

Sign up to receive updates for delicious recipes sent to your inbox.