This Mason Jar Cheesecake Recipe is a simple yet impressive dessert in a jar for barbecues and potlucks this summer, or Back-To-School lunch boxes too!
This summer, we’ve been dialing back our work schedules and spending more time with the kids. Many of our days are spent poolside or at the beach, and our family meals are being eaten outside. If it can’t be barbecued or packed in a cooler, we haven’t been eating it. I guess you could say that we’ve been focusing on the simpler things in life.
This less stressed, more carefree way of living reminds us of our own childhood. One where our parents packed coolers full of bologna-and-cheese sandwiches on white bread along with cases of grape and orange soda. They didn’t even blink an eye when we ate them with sand-covered hands or used our beach towels as napkins. And whenever we tired of what was in the cooler, there was always a steady supply of graham crackers to be eaten with peanut butter and jelly. Life was simple. Life was good.
So with a head full of nostalgia, we went into this summer trying to be as laid back as possible. Our kids are now enjoying simpler meals, while sitting on blankets, with some sort of water in the background. We’re loving it too – and have been coming up with all sorts of delicious dishes for all of us to snack on.
From mason jar salads on the beach for lunch to these No Bake Mason Jar Cheesecakes on the patio for dessert – we’ve been going gaga over the portability of these recipes. The best part is that once school is back in session, we’ll be able to carry over this simpler fare right into our children’s lunch boxes. As my daughter told me the other day, “Everything is cuter in mason jars, Mommy!” I have to agree…
My kids are beckoning me from the pool, but before I go, these little cheesecakes not only look adorable but taste great too. The no-bake filling is rich and creamy without being too decadent and the berry mixture adds the perfect layer of fruit-filled goodness. They can be made up to two days ahead of time – just hold off on adding the berries until right before serving them.
Mason Jar Cheesecake Recipe
Makes 4 mason jar cheesecakes.
- 1 package (4 ounces) of Graham Crackers (honey flavor)
- 1/2 stick unsalted butter, melted
- 1 1/2 tablespoons turbinado sugar
- pinch of salt
- 1 bar (8 ounces) Neufchatel cream cheese, room temperature
- 6 tablespoons confectioners sugar
- 1/2 cup full fat, vanilla Greek yogurt
- 1 teaspoon pure vanilla extract
- 1/2 cup heavy cream, whipped into soft peaks
- 1 cup mixed fresh berries
Step 1: If you’re cooking with your kids, place the Graham Crackers into a zip top bag. Send the kids outside and let them stomp the graham crackers to bits. If you’re flying solo, pulse graham crackers in a food processor until finely ground (you should have about 1 cup). Add butter, 1 tablespoon sugar, and a pinch of salt to the smashed crackers; mix until combined. Press crumbs evenly into the bottom of 4 mason jars.
Step 2: In a large bowl, using an electric mixer on high, beat cream cheese until fluffy, 3 minutes. Add confectioners sugar, yogurt, vanilla, and a pinch of salt; beat until smooth. With a rubber spatula, fold in whipped cream. Spoon cream cheese mixture into crust and smooth top. Screw lids on and refrigerate until firm, at least 8 hours (or overnight).
Step 3: Combine berries and remaining 1/2 tablespoon sugar; let stand 5 minutes. Spoon berries and juices on top of cheesecakes. Optional: Garnish with Teddy Grahams like my kids did.
Enjoy your summer before it’s time to head Back-To-School,
Want more family-friendly summer recipes?
- mom’s super simple tomato and zucchini bake
- gluten free peach blueberry crumble
- bbq sweetcorn with compound butter recipes
- peanut butter s’mores recipe