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no-bake strawberry cheesecake

No-Bake Strawberry Cheesecake Jars

These No-bake Strawberry Cheesecake Jars are the perfect summer dessert recipe. Each jar includes individuals layers of lightened up no-bake cheesecake, organic vanilla wafer crumbs, lemon, and strawberries. This sweet treat is perfect for enjoying during the spring and summer months!
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Course: Dessert
Cuisine: American
Keyword: healthy strawberry cheese cake, no-bake strawberry cheesecake
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 8
Calories: 323kcal


  • Food Processor
  • Hand Mixer
  • Mixing Bowls
  • 8-ounce mason jars and lids


  • 8 ounce package high-quality vanilla wafers
  • 3 tablespoons unsalted butter melted
  • 8 (8-ounce) mason jars
  • 8 ounces reduced-fat cream cheese softened
  • ½ cup plain greek yogurt this is equal to a 5.3 ounce container.
  • ¼ cup granulated sugar
  • 1/2 teaspoon vanilla
  • zest of 1 lemon
  • 1 teaspoon lemon juice
  • 1 ½ cups high-quality whipped topping I use Truwhip
  • 4 cups hulled and quartered strawberries divided


  • Place the vanilla wafers into a food processor and process cookies until they become fine crumbs.
  • Pour the melted butter into the crumbs and process for about 3-5 seconds, until the crumb mixture starts to stick together and look clumpy.
  • Measure out about 2 tablespoons of crumb mixture into the bottom of each mason jar. Using a spoon press down the crumb mixture, slightly. It is okay if it is not packed down.
  • Place the jars into the refrigerator to firm up while you make the cheesecake filling.
  • To make the cheesecake filling place the cream cheese, Greek yogurt, and sugar in a large mixing bowl. Then use a hand mixer and beat the ingredients on high speed until smooth and creamy. Add in the vanilla extract, lemon zest, and lemon juice. Beat for another 30 seconds or until all the ingredients are blended.
  • Gently fold in the whipped topping and 1 cup of the strawberries into the cream cheese mixture.
  • Take the jars out of the refrigerator. Spoon about 2 – 3 tablespoons of the cheesecake filling into each of the jars. Next, layer about 2- 3 tablespoons of the strawberries between the jars. Divide the rest of the cheesecake filling among the jars. Divide the rest of the strawberries among the jars.
  • Place lids onto the jars and refrigerate for 1-2 hours or overnight. Serve cold.


Cooking Tips
Make sure the Greek yogurt and whipped topping are cold. This tip is essential to the thickening and setting process. If those ingredients are at room temperature or warm, then the result could be a runny cheesecake. So, keep those ingredients in the fridge until you’re ready to use them.
Drain the Greek yogurt, if needed. Extra liquid from Greek yogurt could make for a runny no-bake cheesecake recipe. So, if you notice any excess liquid, then drain the greek yogurt using a mesh strainer.
8-ounce mason jars work perfectly for this recipe. However, you can layer this in any size glass jar you want. Just keep in mind that if you make a bigger portion, that’ll add more calories.
Make it gluten-free. Substitute the vanilla wafer for a gluten-free alternative if you need a crust free of gluten.
Freeze leftover crumb mixture - If you do have any leftover it can be used with future desserts.
How to store this recipe
You can store the no-bake strawberry cheesecake jars in the refrigerator for up to 5 days.


Serving: 1g | Calories: 323kcal | Carbohydrates: 37g | Protein: 3g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 28mg | Sodium: 355mg | Fiber: 2g | Sugar: 24g