No-Bake Cheesecake Jars
Creamy no-bake cheesecake in small jars, with a buttery cinnamon almond crust and a fresh raspberry top. Mix in 20 minutes, then chill for 4 hours.
- Prep20 min
- Cook3 min
- Total23 min
- Servings6
- Net carbs*6 g
- LevelEasy
All the tang and richness of a New York slice, without the water bath or the cracked top. A toasted almond flour crust goes in the bottom of each jar, a smooth filling of cream cheese, sour cream and whipped cream goes on top, and lightly crushed raspberries finish it. Six jars sit in the fridge ready for the week.
Toasting the crumbs in a skillet before they go into the jars makes a real difference. Raw almond flour tastes flat and turns pasty under the wet filling. Two or three minutes of stirring over medium heat browns it lightly and gives the crust the warm, graham-like flavor people expect from cheesecake. Watch it closely, because it burns fast.
Ingredients
Makes 6 jars (4-ounce size). Tap an item to check it off.
Equipment
- Medium skillet
- Hand mixer
- 2 mixing bowls
- Six 4-ounce jars with lids
Instructions
- Toast the almond flour in a dry skillet over medium heat, stirring constantly, for 2 to 3 minutes, until light golden and nutty. Move it to a bowl right away.
- Stir the melted butter, cinnamon and a pinch of salt into the warm almond flour until it looks like damp sand. Press about 2 tablespoons into the bottom of each jar.
- Beat the cream cheese in a mixing bowl on medium speed for 1 minute, until smooth. Add the sour cream, stevia, lemon juice, vanilla and the second pinch of salt and beat 30 seconds more.
- In a second bowl, whip the cold heavy cream on medium-high for 2 to 3 minutes, until stiff peaks form.
- Fold the whipped cream into the cheese mixture in two additions with a spatula, just until no streaks remain.
- Spoon or pipe the filling over the crusts and smooth the tops. Cover and chill at least 4 hours, until set and firm.
- Lightly crush the raspberries with a fork and spoon them over the jars just before serving.
Estimated nutrition per serving
- Calories
- 365
- Total carbs
- 8.4 g
- Fiber
- 2.5 g
- Net carbs
- 6 g
- Protein
- 6.6 g
- Fat
- 35.1 g
*These are estimates, calculated from the ingredient weights above and USDA FoodData Central data, divided by 6 servings. Net carbs = total carbs minus fiber. Values vary with brands, quantities, ingredient swaps and how you portion the dish. How we estimate nutrition.
Kitchen tips
- Fold gently and stop as soon as the mixture is even. Overmixing knocks out the air and makes the filling dense.
- Keep the raspberries separate until serving so their juice does not soak into the filling.
Substitutions
- Stevia → granulated monk fruit or erythritol blend Use it following the package's sugar equivalence. Powdered blends dissolve best in a no-bake filling. The carb estimate does not include that swap.
- Sour cream → plain whole milk Greek yogurt Same amount. Tangier, a little lighter and slightly higher in protein.
- Raspberries → sliced strawberries Same volume. Raises the carb estimate by about 1 g per jar.
Swaps change the nutrition estimate shown above.
Storage and reheating
- Fridge
- Lidded jars without the berry topping keep up to 4 days.
- Freezer
- Freeze lidded jars without topping up to 1 month. The texture turns a bit softer and slightly firmer at the edges.
- Reheat
- Serve cold. Thaw frozen jars overnight in the fridge before adding the raspberries.
Questions cooks ask
Can I make this as one large cheesecake?
Yes. Press the crust into an 8-inch pie dish, add the filling and chill at least 6 hours before slicing.
