No Bake Cheesecake In A Jar

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No Bake Cheesecake in a Jar

No Bake Cheesecake In A Jar

My girls ask for Cheesecake more than any other dessert.  I would end up baking a cheesecake every week (or twice a week) if I made one every time they asked for it.  So, I started doing No Bake Cheesecakes.  Making them in a 9″ pie pan with these basic ingredients.  However, cheesecake tends to pick up fridge odors.  Here is the best way for making them in individual portions and storing them for up to a week.

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The key to me getting them done in record time, is for me to start off with already crushed graham crackers.  I bought them for basically the same price as a box of graham crackers but I didn’t even have to crush them myself.

This makes 12 (4oz) jar cheesecakes.  So, the portion size is perfect for a little treat.  Top it with fruit, whipped cream or even with chocolate syrup to finish it off.

Chocolate Cheesecake In A Jar

Chocolate Cheesecake In A Jar


  • 8 (4oz) Jelly Jars
  • 3/4 Cup Graham Cracker Crumbs
  • 1 Tablespoons Sugar
  • 2 Tablespoons of Butter (Melted)
  • Filling
  • 1 (5.1oz) Large Box of Instant Jello Pudding (Chocolate Fudge flavor)
  • 1 (8oz) Cream Cheese bricks (Room Temperature, softened)
  • 1 Cup of 2% or Whole Milk
  • 1 Cup of Half and Half


    Prepare the Instant Jello Pudding
  1. Combine 1 cup of milk and 1 cup of half and half with the Jello pudding powder. Blend well and set aside to thicken while you do the rest of the process.
  2. Prepare The Crust
  3. Combine crumbs with sugar and melted butter. Combine well until you have a coarse sand texture.
  4. Place a heaping tablespoon of the crumbs mixture into the bottoms of each of the jars.
  5. Press the crumbs well and make sure they are flat on top.
  6. Set Aside
  7. Filling
  8. Whip the cream cheese brick for about 30 seconds to soften
  9. Add the prepared jello pudding.
  10. Whip until just combined.
  11. Place mixture in a Zip Top baggy and snip one corner off the bag. Use this to "Pipe" the mixture into the glass jars and on top of the crust.
  12. Seal the jars and place in fridge for an hour to set up completely.

There are so many desserts that you can make in a jar.  I will get to making some more soon.  What is your favorite dessert in a jar?

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  1. I love your Cheesecake in a jar, awesome idea! Thank you so much for coming to the party today and sharing with Full Plate Thursday. Have a great week and come back soon!
    Miz Helen

  2. Penny @ The Comforts of Home says:

    How fun are these!! I would love it if you would share it on my Tasty Tuesday linky party!

  3. LessieP: I have tried some of your recipes and they have never failed me except this one. The jello pudding never set and I don’t know what I did wrong. I mixed the jello pudding in the milk as you have stated but it remained watery. When I tried whipping the cream cheese with my handheld mixer, it splattered everywhere and I had a huge mess–I somehow mixed it well and then I put the jello pudding mix which was watery and then I refrigerated it but it never set–did I do anything wrong with the pudding?–I read the instructions on the box and it said I am supposed to heat up the milk and then make the pudding. You have not mentioned it. Could you please let me know where I went wrong. Thanks and keep the recipes coming–they are easy and good to taste–my sons love what I make out of yours recipes

    • LessieP says:

      Make sure you pick up “Instant Pudding”. Sounds like you picked up a box of the pudding that needs to be cooked.


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