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A tart raspberry compote, a velvety cheesecake filling and a loose graham cracker crust, Raspberry Cheesecake Jars are the yummiest triple threat.
No-Bake Raspberry Cheesecake Jars
These Raspberry Cheesecake Jars are where simplicity meets decadence. And yes, I know that’s an oxymoron, but once you assemble and take a bite you will understand exactly what I mean. A take on traditional no-bake cheesecake, this jarred version is the perfect little treat for a night in. With a crumbly graham cracker base, a velvety smooth cheesecake main and a luxurious berry compote every single aspect of these jars is an A+.
Raspberry Cheesecake Jars are special, gorgeous and so scrumptious making them the perfect dessert for holidays, parties and evenings you want to add a little magic to. Looking for other sweet ways to celebrate Valentine’s Day? This recipe is part of my “Love Bites Bake-Along” series alongside the likes of Caramel Brownies, Red Velvet Snack Cakes, Valentine’s Bark, Pink Velvet Whoopie Pies and Heart Hand Pies.
What Ingredients are in Raspberry Cheesecake Jars?
Raspberry Compote
- Cool water
- Corn starch
- Frozen raspberries – You can also use fresh raspberries or any other fresh or frozen berry you’d like.
- Granulated sugar
Graham Cracker Layer
- Crushed graham crackers – I just used the honey graham crackers, but you can mix it up and use cinnamon graham crackers or chocolate graham crackers if you’d rather.
- Salted butter, melted – I always use salted butter, but unsalted butter will also work. Just be sure to add an extra pinch of salt to the crust if you go that route.
- Granulated sugar
Cheesecake Layer
- Heavy whipping cream
- Granulated sugar
- Cream cheese, room temperature – Use the bar cream cheese, not the spreadable kind.
- Cheesecake flavored pudding mix
How to Make No-Bake Cheesecake Jars
- First, prepare the Raspberry Compote. Start by whisking together the water and corn starch in a small bowl.
- In a medium saucepan over low heat, combine the frozen raspberries, sugar and the corn starch mixture.
- Stir until the raspberries start to break down. Once they’ve started to break apart, turn the heat up to medium and simmer for approximately 5 minutes or until the mixture thickens.
- When the mixture has thickened, remove from the heat and pour into a shallow dish, like a pie plate, to help it cool down and set faster. Set aside.
- To make the crust, combine the crushed graham crackers, melted butter and granulated sugar. The mixture should resemble sand. Set aside.
- To make the Cheesecake Layer, first beat the heavy whipping cream and granulated sugar until stiff peaks form. Set aside.
- In a separate bowl, beat the cream cheese until smooth and then slowly add in the powdered pudding mix, taking care to scrape the sides of the bowl multiple times.
- Once fully incorporated, slowly add spoonfuls of the whipped cream into the cream cheese mixture, mixing until all of the whipped cream has been added. Continue mixing until the cream cheese mixture is smooth.
- To assemble the jars, first divide and spoon the graham cracker crumbs into the bottom of 16 clean 4 oz jars.
- Next, add the cheesecake filling to a piping bag and pipe a layer of cheesecake onto the top of the crust layer.
- Lastly, spoon a generous amount of the raspberry compote on top. Top with a lid and store in the fridge until ready to serve.
How to Store No-Bake Cheesecake
Once you’ve assembled your Cheesecake Jars, close with a lid and store in the fridge for up to 3 days.
Can I make these in advance?
Yes, these store really well. However, if you’re making them multiple days in advance, I recommend storing the cheesecake layer and compote in their own containers in the fridge and the graham layer in an airtight container on the counter until you’re ready to serve. Then simply assemble (or allow guests to assemble their own!) and enjoy!
Love Cheesecake?
Raspberry Cheesecake Jars
Ingredients
Raspberry Compote
- 3 Tbsp cool water
- 1 Tbsp cornstarch
- 12 oz frozen raspberries
- 1/2 cup granulated sugar
Graham Cracker Layer
- 2 cups crushed graham crackers
- 4 Tbsp salted butter, melted
- 1 Tbsp granulated sugar
Cheesecake Layer
- 1 1/2 cups heavy whipping cream
- 3/4 cup granulated sugar
- 24 oz cream cheese, room temperature
- 1 (3.4 oz box) cheesecake flavored pudding mix
Instructions
- First, prepare the Raspberry Compote. Start by whisking together the water and corn starch in a small bowl.
- In a medium saucepan over low heat, combine the frozen raspberries, sugar and the corn starch mixture.
- Stir until the raspberries start to break down. Once they’ve started to break apart, turn the heat up to medium and simmer for approximately 5 minutes or until the mixture thickens.
- When the mixture has thickened, remove from the heat and pour into a shallow dish, like a pie plate, to help it cool down and set faster. Set aside.
- To make the crust, combine the crushed graham crackers, melted butter and granulated sugar. The mixture should resemble sand. Set aside.
- To make the Cheesecake Layer, first beat the heavy whipping cream and granulated sugar until stiff peaks form. Set aside.
- In a separate bowl, beat the cream cheese until smooth and then slowly add in the powdered pudding mix, taking care to scrape the sides of the bowl multiple times.
- Once fully incorporated, slowly add spoonfuls of the whipped cream into the cream cheese mixture, mixing until all of the whipped cream has been added. Continue mixing until the cream cheese mixture is smooth.
- To assemble the jars, first divide and spoon the graham cracker crumbs into the bottom of 16 clean 4 oz jars.
- Next, add the cheesecake filling to a piping bag and pipe a layer of cheesecake onto the top of the crust layer.
- Lastly, spoon a generous amount of the raspberry compote on top. Top with a lid and store in the fridge until ready to serve.
Although it looks delicious. Why is everything about raspberries??There are other fruit to chose from. Strawberry, Blueberry, lemon.
Hi LuAnn, you can definitely use a different fruit in this recipe. A blueberry compote would be SO delicious on these.
What type of cheesecake pudding is best to use in this recipe….instant or cool and serve? Thank you for your help!
I use instant pudding!