Strawberry cheesecake jars are the best, healthy-ish little dessert! They're low carb, low calorie, gluten free and keto friendly. You can make a batch eat them throughout the week as an end of day treat, but they're also perfect for parties and get togethers. What party guest doesn't love their own mini mason jar of goodness?!
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There are so many reasons to love this awesome recipe. It's easy to make, requires only 8 simple ingredients and comes together quickly (in around 40 minutes)!
Plus, it features fresh, ripe strawberries! You can cheat and use strawberry preserves from the grocery store, but it's easy to make your own puree and totally worth the extra few minutes.
The only hard part here is giving your cheesecake time to chill in the refrigerator before indulging. You can opt to enjoy it right away but it definitely tastes even better chilled.
More no-bake cheesecake recipes:
- Chocolate & Peanut Butter Cheesecake Bites
- Chocolate & Pumpkin Pie Cheesecake Jars
- Easy No-Bake Gingerbread Cheesecake
- Low Carb Pumpkin Cheesecake
- Strawberries: choose nice, ripe strawberries for optimum sweetness.
- Reduced fat cream cheese: otherwise known as Neufchatel cheese. You can also use full fat cream cheese if you prefer, I use reduced fat to keep my treats lower cal.
- Greek yogurt: I use the 0% fat, plain Greek yogurt. Light sour cream will also work great as a substitute.
- Sugar: or substitute monk fruit sweetener for keto! This will reduce net carbs to approximately 5 per cheesecake jar.
- Salt: adds nice depth and flavor.
- Ground cardamom: optional but delicious!
- Vanilla extract: pure is best but imitation will work.
- Heavy cream: fluff it up and fold it in for extra volume.
- Optional toppings: I typically top my cheesecake jars with whipped cream and diced strawberries. A sprinkling of this delicious Keto Granola would also be fantastic. Another fun idea? Top your dessert with strawberry powder! Check out this fun tutorial: How To Make Strawberry Powder.
How to make strawberry cheesecake jars:
Keep scrolling for the full recipe and measurements. We’ll start here with a quick rundown!
Step 1: make strawberry puree
Dice up 16 ounces of strawberries and place three quarters in a medium sauce pan, reserve the remainder for garnish. Cook over medium heat for about 15 minutes and then puree with an immersion blender (or transfer to a regular blender). Place puree in a small bowl and allow it to cool in the refrigerator.
Step 2: make cheesecake mixture
Measure cream cheese, Greek yogurt, sugar, salt, ground cardamom and vanilla extract into a large mixing bowl and beat on medium high speed for 2-3 minutes until smooth and fluffy.
Step 3: whip heavy cream
Measure cold heavy cream into a separate, small mixing bowl and beat on high speed until stiff peaks form (this should take around 3-5 minutes).
Step 4: fold everything together
Use a spatula to transfer strawberry puree and whipped heavy cream into the bowl with the cheesecake mixture. Gently fold everything together until just combined (do not overmix).
Step 5: transfer to jars
Use a small spoon or icing bag to transfer cheesecake mixture into jars (this recipe will make approximately ten, 4 oz cheesecake treats). Fill each jar three quarters full, lid and chill in the refrigerator for 3-4 hours or overnight. Once chilled, add toppings and enjoy!
Expert tips for this recipe:
- Crust or no crust: I like making this recipe without a crust to keep it low carb and gluten free, but you can include a layer of no-bake graham cracker crust in the bottom of each jar if desired! Or you can crumble graham crackers and use as a topping.
- Icing bag: using an icing bag makes it quick and easy to evenly distribute cheesecake into jars. Simply transfer cheesecake mixture into an icing bag using a spatula and then squeeze into jars.
- Dessert size: I like to use 4 ounce mason jars for my cheesecakes (this recipe will make 10 four ounce jars when each is filled three quarters full). You can, of course, make them bigger if you prefer.
- Strawberry puree: instead of making strawberry puree from scratch, you can cheat and use a nice, high quality jam or bottle of preserves from the grocery store. I don't like doing this because fresh strawberries just taste (and smell) so much better. Plus, they contain much less sugar!
How should I store my cheesecake jars?
Place a lid on each jar and store in the refrigerator for 3-5 days.
You can freeze your cheesecake jars for up to a month. Any longer than this and they may begin to take on a grainy texture because of the high fat content. When you're ready to enjoy your treat, place it in the refrigerator to thaw overnight or thaw on the countertop for about an hour!
Can I make these cheesecake jars ahead of time?
Definitely! I'd recommend no longer than 3 days in advance of your event. Make your cheesecake jars and lid them for storage in the refrigerator. Add topping once you're ready to serve.
Pin it for later!
No-Bake Strawberry Cheesecake Jars
- Qty eight: 4 ounce jars (see recipe note below)
- 16 ounces strawberries *diced into small pieces & divided
- 2 - 8oz bars reduced fat cream cheese
- ⅓ cup 0% fat Greek yogurt
- ¼ cup sugar *sub monk fruit sweetener for keto, see note below
- ½ teaspoon salt
- ¼ teaspoon ground cardamom
- ¾ teaspoon pure vanilla extract
- ¾ cup heavy cream
- Whipped cream
- Crumbled graham crackers *if not making gluten free
- Diced strawberries
- Strawberry jam or puree
- Dice 16 ounces of strawberries into small pieces.
- Transfer three quarters of your diced strawberries to a medium sized sauce pan and place on medium heat (reserve the rest for topping).
- Cook strawberries for about 15 minutes and then puree with an immersion blender (or transfer to a regular blender).
- Transfer strawberry puree to a small bowl and allow to cool. You may want to place your puree in the freezer or refrigerator to help speed the cooling process.
- Measure cream cheese, Greek yogurt, sugar, salt, ground cardamom and vanilla into a medium sized mixing bowl and beat with an electric mix on high speed for 2-3 minutes until smooth and a bit fluffy. Set this bowl aside.
- Measure heavy cream into another, small mixing bowl. Use a clean whisk attachment to beat on high speed for 3-4 minutes until stiff peaks form.
- Use a spatula to transfer cooled strawberry puree and whipped heavy cream into the bowl with the cheesecake mixture. Gently fold all of the ingredients together until just combined (do not overmix).
- Use a spoon or icing bag to transfer cheesecake mixture into jars, fill each three quarters full. Lid and chill for 3-4 hours or overnight.
- Once chilled, add desired toppings and enjoy!
Did you make this recipe?!
Wahoo! Thank you so much for trying it out – would you leave a review and rating in the comments section below?!