Raspberry Cheesecake Jars

Our household has a serious sweet tooth, and cheesecake, in any form, usually tops the list of requested desserts. For years, I shied away from making it too often, associating it with long baking times, water baths, and the dreaded risk of a cracked top. Then, I discovered the magic of no-bake cheesecake, and specifically, these Raspberry Cheesecake Jars. The first time I made them for a family gathering, they vanished. My kids, usually picky about “fancy” desserts, were scraping the bottoms of their jars with glee. My husband, a cheesecake purist, declared them “dangerously good.” What I loved most was the effortless elegance; they looked like something from a high-end patisserie but were ridiculously simple to assemble. The vibrant swirl of raspberry against the creamy white cheesecake, all nestled above a buttery graham cracker crust, is a visual and culinary delight. They’ve since become my go-to for everything from casual weeknight treats to impressive dinner party desserts. The individual portions are perfect for serving, and the make-ahead nature means less stress on the day of an event. These Raspberry Cheesecake Jars are more than just a recipe; they’re a guaranteed crowd-pleaser that brings a little burst of joy with every spoonful.

Ingredients

• For the Graham Cracker Crust:
  • 1 ½ cups graham cracker crumbs (about 10-12 full graham cracker sheets): These provide the classic, slightly sweet, and wonderfully textured base for our cheesecake. Using pre-made crumbs saves time, but crushing your own ensures freshness.
  • ¼ cup granulated sugar: Adds a touch of sweetness to the crust, balancing the buttery flavor.
  • 6 tablespoons unsalted butter, melted: This is the binding agent that holds the crumbs together, creating a firm yet tender crust. Unsalted butter allows you to control the salt content.
• For the Cheesecake Filling:
  • 16 ounces (two 8-ounce packages) full-fat cream cheese, softened to room temperature: This is the star of the show. Full-fat cream cheese is essential for a rich, creamy, and stable cheesecake filling. Softening it ensures a smooth, lump-free texture.
  • 1 cup powdered sugar (confectioners’ sugar), sifted: Provides sweetness and helps create a smooth, melt-in-your-mouth texture. Sifting prevents clumps.
  • 1 teaspoon pure vanilla extract: Enhances the other flavors and adds a warm, aromatic depth.
  • 1 cup heavy cream, cold: When whipped, heavy cream adds lightness, airiness, and incredible richness to the no-bake cheesecake filling, giving it a mousse-like quality. It must be cold to whip properly.
  • 2 tablespoons fresh lemon juice (optional, but recommended): Adds a subtle tang that brightens the cheesecake flavor and cuts through the richness, complementing the raspberries beautifully.
• For the Raspberry Sauce/Swirl:
  • 2 cups fresh or frozen raspberries: These provide the vibrant color and tart, fruity flavor that defines this dessert. If using frozen, no need to thaw.
  • ¼ cup granulated sugar (or more, to taste): Sweetens the raspberries and helps them break down into a sauce. Adjust based on the sweetness of your berries.
  • 1 tablespoon fresh lemon juice: Brightens the raspberry flavor and helps the sauce thicken slightly.
  • 1 tablespoon cornstarch (optional, mixed with 1 tablespoon cold water to make a slurry): If you prefer a thicker, more jam-like raspberry sauce, cornstarch will help achieve that consistency.
• For Garnish (Optional):
  • Fresh raspberries: A few whole berries on top add a beautiful finishing touch and a burst of fresh flavor.
  • Mint sprigs: A small sprig of mint adds a pop of color and a hint of freshness.
  • Whipped cream: A dollop of extra whipped cream can elevate the presentation.
  • Graham cracker crumbs: A light dusting adds texture and visual appeal.

Instructions

Step 1: Prepare the Graham Cracker Crust

1. Crush the Graham Crackers (if not using pre-made crumbs): If you’re starting with whole graham cracker sheets, place them in a food processor and pulse until they form fine crumbs. Alternatively, place them in a zip-top bag and crush them with a rolling pin. You should have about 1 ½ cups of crumbs.
2. Combine Crust Ingredients: In a medium bowl, combine the graham cracker crumbs and ¼ cup of granulated sugar. Stir well to ensure the sugar is evenly distributed.
3. Add Melted Butter: Pour the 6 tablespoons of melted unsalted butter over the crumb mixture. Stir with a fork until all the crumbs are moistened and the mixture resembles wet sand. The butter is crucial for binding the crust.

Step 2: Prepare the Raspberry Sauce

1. Combine Sauce Ingredients: In a small saucepan, combine the 2 cups of raspberries (fresh or frozen), ¼ cup of granulated sugar, and 1 tablespoon of fresh lemon juice.
2. Cook the Sauce: Place the saucepan over medium heat. Stir occasionally as the raspberries begin to break down and release their juices. Bring the mixture to a gentle simmer.
3. Simmer and Thicken: Continue to simmer for about 5-8 minutes, stirring frequently, until the raspberries have completely softened and the sauce has slightly thickened. Use the back of a spoon to gently mash some of the raspberries against the side of the pan to help release more juice and create a smoother sauce, while still leaving some berry pieces for texture.
4. Optional Thicken with Cornstarch: If you prefer a thicker sauce, whisk the cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) into the simmering raspberry mixture. Cook for another 1-2 minutes, stirring constantly, until the sauce thickens noticeably.
5. Strain (Optional): For a smoother, seedless sauce, you can strain the mixture through a fine-mesh sieve, pressing on the solids with the back of a spoon to extract as much liquid as possible. Discard the seeds and pulp. If you don’t mind the seeds and a more rustic texture, you can skip this step.
6. Cool Completely: Remove the sauce from the heat and let it cool completely to room temperature. As it cools, it will thicken further. You can speed up the cooling process by placing the saucepan in an ice bath or transferring the sauce to a heatproof bowl and refrigerating.

Step 3: Make the Cheesecake Filling

1. Beat the Cream Cheese: In a large mixing bowl, place the 16 ounces of softened full-fat cream cheese. Using an electric hand mixer or a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed for 2-3 minutes until it is completely smooth, creamy, and free of lumps. Scrape down the sides and bottom of the bowl occasionally to ensure everything is incorporated. This step is crucial for a velvety filling.
2. Add Sugar and Vanilla: Sift the 1 cup of powdered sugar directly into the bowl with the cream cheese to prevent clumps. Add the 1 teaspoon of pure vanilla extract and the optional 2 tablespoons of fresh lemon juice. Beat on low speed until just combined, then increase the speed to medium and beat for another 1-2 minutes until the mixture is light, fluffy, and smooth. Avoid overmixing at this stage.
3. Whip the Heavy Cream: In a separate, clean, and preferably chilled medium bowl, pour in the 1 cup of cold heavy cream. Using clean beaters (or a whisk attachment if using a stand mixer), whip the heavy cream on medium-high speed until stiff peaks form. Stiff peaks mean that when you lift the beaters, the cream holds its shape and the peaks stand straight up or curl over slightly at the very tip. Be careful not to over-whip, or it will turn into butter.
4. Fold in Whipped Cream: Gently fold about one-third of the whipped cream into the cream cheese mixture using a rubber spatula. This lightens the base. Then, add the remaining whipped cream and continue to fold gently until just combined and no white streaks remain. The goal is to maintain the airiness of the whipped cream, so use a light hand and avoid stirring vigorously. The filling should be thick, luscious, and airy.

Step 4: Assemble the Raspberry Cheesecake Jars

1. Prepare Your Jars: You’ll need about 6-8 small (4-6 ounce) jars, glasses, or ramekins. The exact number will depend on the size of your chosen vessels. Ensure they are clean and dry.
2. Layer the Crust: Divide the graham cracker crust mixture evenly among the jars. Spoon about 2-3 tablespoons of the crust mixture into the bottom of each jar. Use the back of a spoon or your fingers to gently press the crumbs down to form an even, compact layer.
3. Layer the Cheesecake Filling: Spoon or pipe the cheesecake filling over the crust layer in each jar. You can use a piping bag (with or without a tip) for a neater presentation, or carefully spoon it in. Fill each jar about two-thirds full, leaving some space for the raspberry sauce and any garnishes.
4. Add the Raspberry Sauce: Once the raspberry sauce has cooled completely, spoon a generous amount (1-2 tablespoons, or to taste) over the cheesecake filling in each jar.
5. Create a Swirl (Optional): For a beautiful marbled effect, you can gently swirl the raspberry sauce into the cheesecake filling using a toothpick, skewer, or the tip of a small knife. Insert it just slightly into the cheesecake layer and make a few gentle swirling motions. Don’t over-swirl, or the colors will become muddled.
6. Chill Thoroughly: Cover the jars with plastic wrap or their lids (if they have them) and refrigerate for at least 4 hours, or preferably overnight. Chilling is essential for the cheesecake to set properly and for the flavors to meld. The longer they chill, the firmer and more flavorful they will become.

Step 5: Garnish and Serve

1. Garnish (Just Before Serving): Right before serving, garnish your Raspberry Cheesecake Jars as desired. Fresh raspberries, a sprig of mint, a dollop of extra whipped cream, or a sprinkle of graham cracker crumbs all make lovely additions.
2. Serve Chilled: Serve the cheesecake jars chilled directly from the refrigerator. Provide small spoons for enjoying.

Nutrition Facts

• Servings: 6-8 individual jars (depending on jar size)
• Calories per serving (approximate, for 1 of 6 jars): 450-550 kcal. This can vary based on the exact size of the jars and specific ingredients used (e.g., fat content of cream cheese, amount of sugar).
• Fat: Approximately 30-40g per serving. Primarily from the full-fat cream cheese, butter, and heavy cream, contributing to the rich texture and satiety.
• Carbohydrates: Approximately 35-45g per serving. Mainly from the sugars in the crust, filling, and raspberry sauce, as well as the graham crackers themselves.
• Protein: Approximately 5-7g per serving. Derived mostly from the cream cheese.
• Sugar: Approximately 25-35g per serving. A significant portion comes from added sugars in the crust, filling, and raspberry sauce, alongside natural sugars from the raspberries.

(Note: These are estimates. Actual nutritional values will vary based on specific ingredients, brands, and portion sizes.)

Preparation Time

• Active Preparation Time: Approximately 30-40 minutes. This includes making the crust, preparing the raspberry sauce (if making from scratch), and whipping up the cheesecake filling and assembling the jars.
• Chilling Time: Minimum 4 hours, but preferably 6 hours to overnight. This is crucial for the cheesecake to set properly and for the flavors to meld together for the best taste and texture.
• Total Time (including chilling): Approximately 4.5 hours to overnight.

How to Serve

These Raspberry Cheesecake Jars are delightful on their own, but here are a few ideas to elevate their presentation and enjoyment:

• Chilled Perfection:
  • Always serve these jars directly from the refrigerator. The chilled temperature enhances the creamy texture and refreshing taste.
• Elegant Garnishes:
  • Fresh Berries: A trio of fresh raspberries on top adds a pop of color and a burst of juicy flavor.
  • Mint Sprig: A tiny sprig of fresh mint provides a beautiful color contrast and a hint of aromatic freshness.
  • Chocolate Shavings: A few delicate dark or white chocolate shavings can add a touch of decadence.
  • Edible Flowers: For a truly special occasion, a few small, food-safe edible flowers can make these jars look stunning.
• Textural Contrast:
  • Extra Graham Cracker Crumbs: A light dusting of graham cracker crumbs on top reinforces the crust element and adds a slight crunch.
  • Toasted Sliced Almonds: A sprinkle of toasted sliced almonds can add a nutty flavor and delightful crunch.
• Sauce Drizzle:
  • If you have extra raspberry sauce, a slight drizzle around the rim of the jar or over the top garnish can look very appealing.
  • A drizzle of melted white chocolate could also be a delicious addition.
• Serving Vessels:
  • Clear Glass Jars: Using clear jars (like small Mason jars, Weck jars, or even elegant small glasses) showcases the beautiful layers of crust, cheesecake, and raspberry.
  • Individual Ramekins: These also work well, especially if you prefer a wider opening.
• Occasions:
  • Dinner Parties: Perfect as an elegant, pre-portioned dessert that can be made ahead.
  • Picnics and Potlucks: Their individual nature and (if lidded) portability make them ideal.
  • Bridal or Baby Showers: The pretty pink and white colors fit beautifully with celebratory themes.
  • Valentine’s Day or Romantic Dinners: A lovely, shareable (or not!) treat.
  • Summer Gatherings: Refreshing and light, perfect for warmer weather.
• Pairings:
  • Serve with a light dessert wine like a Moscato d’Asti.
  • A cup of freshly brewed coffee or a delicate herbal tea complements the sweetness.

Additional Tips

1. Room Temperature Cream Cheese is Key: Seriously, don’t skip this! Softened cream cheese whips up smoothly and prevents a lumpy filling. Take it out of the fridge at least 1-2 hours before you plan to start.
2. Don’t Overmix the Filling: Once you add the whipped cream, fold it in gently until just combined. Overmixing will deflate the whipped cream, resulting in a denser, less airy cheesecake.
3. Chill is Crucial: No-bake cheesecakes rely on chilling to set properly. A minimum of 4 hours is needed, but overnight is even better for the firmest texture and best flavor development.
4. Customize Your Crust: Feel free to experiment with the crust. You could use Oreo crumbs (remove the filling first), Biscoff cookies, or even shortbread cookies for different flavor profiles.
5. Berry Variations: While raspberry is classic, this recipe works beautifully with other berries. Try a strawberry sauce, blueberry compote, or a mixed berry swirl. Adjust sugar in the sauce based on the sweetness of your chosen fruit.
6. Make-Ahead Marvel: These jars can be made up to 2-3 days in advance. Keep them covered and refrigerated. Garnish just before serving for the freshest look. This makes them perfect for stress-free entertaining.
7. Lemon Zest for Extra Zing: For an even brighter citrus note, add the zest of half a lemon to the cheesecake filling along with the lemon juice. It really enhances the fresh flavors.
8. Piping for Perfection: For a super neat and professional look, use a piping bag (a large round tip or star tip works well) to pipe the cheesecake filling into the jars. This avoids smudging the sides of the jar.

FAQ Section

Q1: Can I make these Raspberry Cheesecake Jars gluten-free?
A1: Absolutely! To make them gluten-free, simply substitute the graham crackers with your favorite gluten-free cookies that would make a good crumb base. Gluten-free graham-style crackers, digestive biscuits, or even almond flour-based cookies can work well. Ensure all other ingredients are certified gluten-free if catering to a severe allergy.

Q2: Can I use low-fat cream cheese?
A2: While you technically can, it’s not recommended for the best results. Full-fat cream cheese provides the richness, creaminess, and stability that makes this dessert so luscious. Low-fat or Neufchâtel cheese can result in a runnier, less flavorful filling that may not set as firmly.

Q3: How long do these cheesecake jars last in the refrigerator?
A3: When stored properly (covered tightly with plastic wrap or lids), these Raspberry Cheesecake Jars will last for up to 3-4 days in the refrigerator. The crust may soften slightly over time, but they will still be delicious.

Q4: Can I freeze Raspberry Cheesecake Jars?
A4: It’s generally not recommended to freeze no-bake cheesecake, especially those with a high cream content. Freezing and thawing can alter the texture of the cream cheese and whipped cream, potentially making it watery or grainy. The raspberry sauce might also separate. It’s best enjoyed fresh within a few days of making.

Q5: My cheesecake filling seems a bit runny. What did I do wrong?
A5: There are a few potential reasons:
* Cream cheese not softened enough: If the cream cheese was too cold, it might not have incorporated smoothly, affecting texture.
* Overmixing after adding whipped cream: This deflates the air, making it less stable.
* Not enough chilling time: The cheesecake needs adequate time in the fridge to set.
* Using low-fat ingredients: Full-fat cream cheese and heavy cream are crucial for structure.
* Warm environment: If your kitchen is very warm, ingredients might not have stayed cold enough during preparation.

Q6: Can I make one large no-bake raspberry cheesecake instead of individual jars?
A6: Yes, you can adapt this recipe for a standard 8 or 9-inch springform pan. Press the crust mixture into the bottom of the pan. Pour the cheesecake filling over the crust, then dollop the raspberry sauce on top and swirl. Chill thoroughly (at least 6-8 hours or overnight) before releasing the springform ring and slicing. The layers might not be as distinct as in the jars, but it will still be delicious.

Q7: I don’t have fresh lemon juice. Can I use bottled?
A7: Fresh lemon juice is always preferred for its bright, vibrant flavor. However, in a pinch, you can use good-quality bottled lemon juice. The flavor difference might be subtle but noticeable to some. If you have neither, you can omit it, but the cheesecake might taste slightly sweeter and less tangy.

Q8: Can I make the raspberry sauce sugar-free or with less sugar?
A8: Yes, you can adjust the sugar in the raspberry sauce to your preference or use a sugar substitute suitable for cooking. Keep in mind that sugar also helps with the sauce’s texture and preservation. If reducing sugar significantly, the sauce might be tarter and slightly runnier. Taste and adjust as you go. Using very ripe, sweet raspberries will naturally require less added sugar.

Print