No-Bake Lemon Raspberry Cheesecake Jars

Need a dessert that’s easy to make, refreshing, and looks beautiful too?

These No-Bake Lemon Raspberry Cheesecake Jars are just what you’re looking for.

They’re creamy, fruity, and full of bright lemon flavor with sweet raspberries in every bite. The best part? You don’t even need to turn on your oven!

Whether you’re making them for a party, picnic, or just a fun treat at home—these jars are a hit with kids and adults alike.

Let’s learn how to make them step by step.

Why You’ll Love These Cheesecake Jars

• No baking needed—great for hot days or small kitchens
• Ready in just 20 minutes (plus chilling time)
• Fresh, light, and bursting with lemon and raspberry flavor
• Perfect for parties, holidays, or weekend treats
• Easy to customize and make ahead

Ingredients You’ll Need

Here’s what you’ll need to make these creamy cheesecake jars. You can also switch a few things based on your taste or what you have at home.

For the crust:

• 1 cup crushed graham crackers or digestive biscuits
• 2 tablespoons melted butter
• 1 tablespoon sugar (optional)
• For the lemon cheesecake filling:
• 1 cup cream cheese (softened)
• 1/2 cup whipped cream or whipped topping
• 1/4 cup powdered sugar
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon vanilla extract

For the raspberry layer:

• 1 cup fresh or frozen raspberries
• 1 tablespoon sugar
• 1 tablespoon lemon juice
• Extras:
• More whipped cream for topping
• Extra raspberries and lemon zest for garnish
• Small jars or glasses for serving

How to Make No-Bake Lemon Raspberry Cheesecake Jars (Step-by-Step)

This recipe is super simple. Just follow these steps and you’ll have a delicious dessert in no time.

1. Make the crust:
   Crush the graham crackers using a food processor or place them in a bag and crush with a rolling pin.

Mix with melted butter and sugar (if using).

Spoon a few tablespoons into the bottom of each jar and press down gently.

2. Make the raspberry layer:
   In a small saucepan, cook the raspberries, sugar, and lemon juice over medium heat for about 5 minutes until it thickens slightly.

Let it cool while you prepare the cheesecake filling.

3. Make the lemon cheesecake filling:
   In a bowl, beat the cream cheese until smooth.

Add powdered sugar, lemon juice, zest, and vanilla.

Fold in the whipped cream gently until light and fluffy.

4. Assemble the jars:
   After the crust layer, spoon in a layer of cheesecake filling.

Add a spoonful of raspberry sauce.

Repeat the layers if your jars are large.

Top with whipped cream, fresh raspberries, and a little lemon zest.

5. Chill before serving:
   Refrigerate the jars for at least 1 hour so everything sets nicely.

Serve chilled for the best taste and texture.

Tips for the Best Cheesecake Jars

• Use room temperature cream cheese for a smoother filling.
• Don’t overmix the whipped cream, just fold gently to keep it light.
• Cool the raspberry sauce completely before adding it to the jars to avoid melting the cheesecake layer.
• Want it sweeter? Add a little more sugar to the raspberry mix or cheesecake.
• No jars? Use small cups or bowls!

Easy Variations to Try

Want to change things up? Try these tasty ideas:

• Strawberry version: Swap raspberries for strawberries or a mix of berries.
• Lemon-lime twist: Add lime zest with the lemon for a zesty kick.
• Chocolate crust: Use crushed chocolate cookies instead of graham crackers.
• Dairy-free: Use dairy-free cream cheese and whipped topping.

What to Serve With Cheesecake Jars

These jars are delicious on their own, but here are some fun serving ideas:

• Serve with lemonade or iced tea for a refreshing treat
• Pair with coffee or espresso for a sweet ending to dinner
• Add a sprig of mint or edible flowers for a pretty finish
• Serve on a tray with other mini desserts for parties

Make Ahead, Storage, and Meal Prep Tips

These jars are great for prepping ahead, especially for gatherings or weekly treats.

• Make ahead: Prepare the jars up to 2 days in advance and store them in the fridge.
• Storage: Keep covered in the fridge for up to 3 days.
• Freezing: You can freeze them (without the whipped topping) for up to 1 month. Thaw in the fridge before eating.
• Meal prep: Make in small containers for grab-and-go snacks or lunchbox desserts.

Recipe FAQ’s

Can I use frozen raspberries?
Yes! Just thaw them first or cook directly from frozen for the sauce.

Can I use store-bought lemon curd instead of raspberry sauce?
Absolutely. It’s a great shortcut and adds extra lemon flavor.

Can I make these without whipped cream?
Yes. You can use Greek yogurt or just cream cheese and lemon for a thicker, tangy version.

How long do these jars last in the fridge?
They’re best within 2–3 days, but can last up to 4 if kept chilled and covered.