I have been wanting to try out mason jar cheesecake for awhile now, and my sister was having a party so I figured now was a good time – its a summery dessert that are easy to serve at parties.

No-Bake Raspberry Lemon Cheesecake in a Jar



Adapted from My Baking Addiction
prep time 15 minutes | serves 6

Ingredients (crust)

3/4 cup graham cracker crumbs
1 tbsp sugar
3 tbps unsalted butter, melted

Ingredients (Filling)

2/3 cup sugar
zest of 2 lemons
1 (8 ounce) package cream cheese, softened
2 tsp fresh lemon juice
1 tsp vanilla
1 cup Cool Whip
1 cup fresh raspberries, slightly mashed with a fork


  1. In a bowl, stir together the graham cracker crumbs and 1 tbsp of sugar and melted butter
  2. Evenly divide the crumbs between jars and press into the bottom to form a crust layer.
  3. In another bowl, mix together the sugar and lemon zest until the sugar becomes moist
  4. Add cream cheese and beat with an electric mixer until smooth. Add lemon juice and vanilla.
  5. Using a rubber spatula, fold in the Cool Whip until well blended, and then the raspberries.
  6. Spoon the filling into the jars.
  7. Cover with plastic wrap and refrigerate for at least 2 hours before serving.






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