Easy Eggless Cheesecake in a Jar (No-Bake)
Creamy no-bake eggless cheesecake layered in mason jars with a biscuit crust and berry, mango, or kesar-cardamom toppings. Ready in 30 minutes plus chill time.
Equipment
- Hand mixer
- Four 8 oz mason jars or dessert glasses
Ingredients
For the crust
- 1 cup Marie or digestive biscuits finely crushed
- 3 tbsp unsalted butter melted
- 1 tbsp powdered sugar optional
For the eggless cheesecake filling
- 8 oz cream cheese softened
- ½ cup heavy whipping cream very cold
- ⅓ cup powdered sugar sifted
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- pinch of salt
For the topping (classic)
- ½ cup fresh mixed berries
- 1 tbsp berry jam or honey thinned with 1 tsp water
- lemon zest, for garnish
Instructions
Prep jars and crust
- Gather four clean 8 oz glass jars.
- Mix crushed biscuits, melted butter, and powdered sugar until like wet sand.
- Press 2 to 3 tablespoons of crust into each jar. Chill at least 10 minutes.
Make the filling
- Beat cream cheese with powdered sugar, vanilla, lemon juice, and salt until smooth.
- Whip cold heavy cream to stiff peaks in a separate chilled bowl.
- Fold one third of the whipped cream into the cream cheese, then fold in the rest gently.
Layer and chill
- Spoon or pipe filling over each crust, leaving ½ inch at the top.
- Cover loosely and refrigerate at least 4 hours or overnight until set.
Add topping and serve
- Top with berries or variation garnish just before serving.
- Drizzle thinned jam or honey if desired. Serve chilled.
Notes
Chill jars on the back fridge shelf, not the door, for the best set.
Replace up to ¼ of the cream cheese with thick hung curd for a lighter tang.
In very warm kitchens, whisk a tiny amount of cooled agar into the filling for a firmer hold.
Assemble up to 2 days ahead; add fresh fruit topping the day you serve.
Store covered in the refrigerator up to 2 days. Do not freeze.
Tried this recipe?Let us know how it was!