Go Back
–+ servings
No-bake strawberry White Chocolate Cheesecake Jars
Print Recipe

No Bake White Chocolate Cheesecake with Strawberries

5 from 6 votes
These No-Bake Strawberry White Chocolate Cheesecake Jars are the perfect easy dessert when you’re craving cheesecake without turning on the oven. Made with a crunchy granola base, fresh strawberries, and a light, fluffy no-bake white chocolate cheesecake filling, these individual cheesecake jars are as simple to make as they are delicious.
Prep Time20 minutes
Total Time50 minutes
Servings: 8 Small glasses
Author: Maria Corcuera

Equipment

  • 1 Electric mixer

Ingredients

Filling:

  • 1 Cup heavy whipping cream chilled
  • 3 packages full-fat cream cheese room temperature
  • 1 1/4 Cups powdered sugar sifted
  • 1 1/4 Cup white chocolate melted and cooled
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon salt

Layers:

  • 2 cups Granola
  • 4 Cups fresh strawberries sliced

Instructions

  • Start by placing a metal mixing bowl and whisk attachment in the freezer for about 10 minutes. This step helps the cream whip faster and hold stiff peaks. Once chilled, pour in the heavy whipping cream and whip until stiff peaks form. The whipped cream should be thick, fluffy, and able to hold its shape. Set aside in the refrigerator.
    1 Cup (236.6 ml) heavy whipping cream
  • In a separate bowl, beat the softened cream cheese on medium speed until completely smooth and creamy. Take a moment to scrape down the sides of the bowl to ensure there are no lumps, as this creates the smoothest cheesecake texture.
    3 packages full-fat cream cheese
  • Add the powdered sugar, melted and cooled white chocolate, vanilla extract, and salt to the cream cheese. Mix until fully combined and silky, stopping to scrape the bowl as needed. The mixture should look smooth and glossy.
    1 1/4 Cups (150 g) powdered sugar, 1 1/4 Cup (165 g) white chocolate, 2 teaspoons vanilla extract, 1/8 teaspoon (0.1 teaspoon) salt
  • Gently fold the whipped cream into the cheesecake mixture using a spatula, working in batches if needed. Fold carefully to keep the filling light and airy. If the cheesecake filling feels too soft to pipe, refrigerate it for 15–30 minutes, or until thick enough to hold its shape.
  • To assemble, add a layer of granola to the bottom of each jar or glass, followed by a layer of fresh sliced strawberries. Transfer the cheesecake filling to a piping bag and pipe it generously on top. Repeat layers if desired.
    2 cups (244 g) Granola, 4 Cups (576 g) fresh strawberries

Notes

Expert Tips for No-Bake Strawberry White Chocolate Cheesecake Jars

  • Make sure the white chocolate is fully melted and slightly cooled before adding it to the cream cheese. If it’s too warm, it can melt the cream cheese and make the filling runny.
  • Always use full-fat, block-style cream cheese and let it come completely to room temperature. Cold cream cheese will create lumps that are difficult to smooth out.
  • Whip the heavy cream to stiff peaks, but stop as soon as it holds its shape. Overwhipping can cause the cream to turn grainy and affect the texture of the cheesecake.
  • Fold the whipped cream gently into the cheesecake mixture using a spatula, not a mixer. This keeps the filling light, fluffy, and airy.
  • If your cheesecake filling feels too soft to pipe, refrigerate it for 15 to 30 minutes before assembling. The white chocolate will help it firm up as it chills.
  • For extra crunch, add the granola just before serving or create a thicker base layer so it doesn’t soften too quickly.
  • Use ripe but firm strawberries for the best flavor and texture. If your strawberries are very juicy, lightly pat them dry to prevent excess moisture in the jars.
  • Chill the cheesecake jars for at least 1 hour before serving for the best texture and clean layers.
  • These no-bake cheesecake jars are perfect for making ahead. Assemble them up to 24 hours in advance and keep refrigerated until ready to serve.

Frequently Asked Questions

Can I make no-bake strawberry white chocolate cheesecake jars ahead of time?

Yes. These no-bake strawberry white chocolate cheesecake jars are perfect for making ahead. You can assemble them up to 24 hours in advance and store them in the refrigerator until ready to serve. For the best texture, add the granola layer just before serving if you prefer it extra crunchy.

How do I store no-bake cheesecake jars?

Store the assembled cheesecake jars covered or sealed in an airtight container in the refrigerator. They will stay fresh for up to 3 days. Keep them chilled at all times to maintain the structure of the no-bake cheesecake filling.

Can I freeze no-bake cheesecake jars?

Freezing is not recommended once the jars are fully assembled with strawberries and granola, as the texture can change when thawed. However, you can freeze the cheesecake filling alone in an airtight container for up to 1 month, then thaw it in the refrigerator before assembling.

Why is my no-bake cheesecake filling too soft?

If the filling is too soft, it may be due to warm white chocolate, under-whipped cream, or a warm kitchen. Refrigerate the filling for 15 to 30 minutes to help it firm up before piping.

Can I use frozen strawberries?

Fresh strawberries are best for this recipe. Frozen strawberries release extra liquid as they thaw, which can make the cheesecake jars watery. If using frozen strawberries, thaw and drain them very well before layering.

What size jars should I use?

Small jars or glasses ranging from 6 to 8 ounces work best for individual cheesecake jars. This size creates clean layers and is perfect for serving.

Can I substitute the granola?

Yes. You can substitute the granola with crushed graham crackers, dige

Nutrition

Serving: 1g | Calories: 449kcal | Carbohydrates: 49g | Protein: 7g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 9g | Cholesterol: 51mg | Sodium: 124mg | Fiber: 2g | Sugar: 43g
QR Code linking back to recipe