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    Home > Cakes, Desserts & Treats

    Individual Berry No Bake Cheesecakes

    Published: Jun 22, 2021 · Modified: Jun 24, 2021 by Nicky Corbishley

    Go to Recipe Go to Video Print Recipe

    Crunchy biscuit base, creamy cheesecake filling and a juicy, sweet, berry topping. These blueberry and blackberry mason jar cheesecakes are quick and easy to make. Fantastic as a make-ahead dessert (they easily last a few days in the refrigerator) and they also make a great portable dessert for picnics and packed lunches.

    Spoonful being taken from a mason jar cheesecake on a blue background. Thyme leaves, blackberry and blueberries also in shot.

    Jump to:
    • 📋 What do we need?
    • 📺 Watch how to make it
    • 🍲 More fantastic no-bake cheesecakes
    • Individual Berry No Bake Cheesecakes
    • 💬 Reviews

    I'm not big on baked cheesecakes - the extra time, effort and finger crossing (so the top doesn't crack) is usually enough to make me stick to the no-bake version.

    Plus no-bake cheesecakes taste amazing! This time I'm making individual mason jar cheesecakes for four reasons:

    1. They're portable - and who doesn't like carrying a cheesecake around in their handbag for emergencies?
    2. They're actually pretty big - unless you have some really tiny mason jars. More cheesecake can only be a good thing.
    3. There's no risk of crust breakage, wonky slices, arguing over who has the big slice, and somebody nicking all the topping - as with a regular cheesecake.
    4. They're cute!

    📋 What do we need?

    Ingredients for individual mason jar cheesecakes on a wooden table

    📺 Watch how to make it

    ***Full recipe with detailed steps in the recipe card at the end of this post***

    • We start off by crushing some digestives or graham crackers.
    Biscuits in a bag being crushed by a rolling pin
    • Then we add melted butter and sugar to those crushed biscuits and spoon the mixture into your jars for the cheesecake base.
    Melted butter being poured into a bowl of crushed biscuits.
    • Next whisk up double (heavy) cream until thick, then whisk in cream cheese, vanilla and confectioners' sugar. Spoon or pipe that on the biscuit base.
    Cheesecake mixture being piped into a mason jar on top of a crushed biscuit base.
    • Finally we're going to heat some blackberries and blueberries with sugar, lemon juice and a little cornflour (cornstarch) slurry.
    Sugar being poured into a pan with blueberries and blackberries
    • The berries will break down, releasing lots of lovely juice, and the cornstarch will thicken the liquid.
    Blueberries and blackberries simmering in pan
    • We let that cool then spoon on top and add a little fresh thyme or lemon zest.
    Spooning berry mixture on top of mason jar cheesecakes

    👩‍🍳PRO TIP You can also swap the digestives for hobnobs for an extra special treat (sorry my US friends - I believe you don't have hobnobs over there?). Use gluten free digestives if you're looking for a GF version.

    That's it. 10 minutes and done.

    Mason jar berry cheesecake on a blue surface next to two gold teaspoons. Further mason jar cheesecakes in the background.

    Eat them right away, or put lids on and they should keep in the fridge for 3 days.

    Overhead image of 3 mason jar individual berry cheesecakes on a blue background. Berries and gold teaspoons are next to the cheesecakes

    🍲 More fantastic no-bake cheesecakes

    • No Bake Snickers Cheesecake
    • Cheesecake Stuffed Strawberries
    • Winter Spiced Pecan Caramel Cheesecake - no bake and gluten free!
    • Strawberry and Rhubarb Cheesecake Bars
    • Chocolate Orange No-Bake Cheesecake
    • Chocolate Cheesecake Stuffed Strawberries

    Stay updated with new recipes!
    Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).

    Square image of individual blueberry and blackberry cheesecakes in mason jars on blue background.

    Individual Berry No Bake Cheesecakes

    By: Nicky Corbishley
    These blueberry and blackberry mason jar cheesecakes are so quick and easy! Great for picnics and packed lunches. Gluten Free instructions included.
    5 from 7 votes
    Rate this Recipe Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 5 mins
    Total Time 15 mins
    Course Dessert
    Cuisine American, British
    Servings 6 Jars
    Calories 759 kcal

    Ingredients
     

    Biscuit base:

    • 210 g digestives - (or 7.5oz /14 whole graham crackers) - the gluten-free variety work great too
    • 4 tbsp unsalted butter - melted
    • 3 tbsp light brown sugar
    • pinch of salt

    Berry layer:

    • 175 g (1 cup) fresh blueberries
    • 225 g (1 ½ cups) fresh blackberries
    • juice of half a lemon
    • 2 tbsp cold water
    • 100 g (½ cup) caster (or fine granulated) sugar
    • 1 tbsp cornflour - (cornstarch) mixed with 2 tablespoons cold water

    Cheesecake layer:

    • 180 ml (¾ cup) double (heavy) cream
    • 2 x 225g (2x 8 oz) packs Philidelphia cream cheese
    • 1 tsp vanilla extract
    • 85 g (¾ cup) confectioner’s sugar
    • Zest of one lemon

    INSTRUCTIONS
     

    • Place the biscuits graham crackers into a large bag or bowl and crush into crumbs using the end of a rolling pin. Add the melted butter, brown sugar and salt and mix until the crumbs absorb the butter.
    • Place the blueberries, blackberries, lemon juice, water and sugar in a pan and heat gently until the berries start to break down (about 5 minutes).
    • Stir in the cornflour mixture and heat through, continuously stirring for another 30 seconds until the berry mixture has thickened. Turn off the heat and allow to cool.
    • Pour the cream into a large bowl and whisk with an electric whisk until thick.
    • Add the cream cheese, vanilla and confectioners’s sugar and whisk again until combined. The mixture should be thick enough to hold its shape.
    • Divide the cookie crumbs between 6 mason jars (mine are 200ml/7oz jars) and press down with the back of a spoon.
    • Spoon or pipe the cream cheese mixture on top, then spoon over the cooled berry mixture.
    • Sprinkle with lemon zest and serve – or place a lid on and refrigerate until ready to serve.

    Video

    ✎ Notes

    Can I make them gluten free?
    Yes! Swap the digestives for the same weight of gluten free digestives.
    Can I make ahead?
    Yes, make the cheesecakes, then cover and refrigerate them. They should keep in the fridge for 2-3 days.
    Can I freeze them?
    Unfortunately not. The cream cheese mixture doesn't do well in the freezer and the cheesecake base would end up soft.
    .What size are the mason jars?
    I'm using 200ml (7 ounce) preserving jars (<-- affiliate link) - they fit in quite a lot of cheesecake, so you can go smaller and make more cheesecakes if you like.
    .Can I swap out the blueberries and blackberries?
    Yes, strawberries and raspberries work well. Also black cherry pie filling makes an even easier topping!
    .Nutritional Information is per mason jar of cheesecake.
    These are large cheesecakes, so if you wanted to serve them in smaller pots, the calorie content would be 569 per pot if you were making 8 pots, or 379 per pot for 12 pots.

    Nutrition

    Calories: 759kcalCarbohydrates: 76gProtein: 8gFat: 48gSaturated Fat: 26gCholesterol: 143mgSodium: 490mgPotassium: 264mgFiber: 3gSugar: 54gVitamin A: 1780IUVitamin C: 13.1mgCalcium: 121mgIron: 1.9mg
    Keywords no bake, picnic, summer recipe
    Tried this recipe?Mention @KitchenSanctuary or tag #KitchenSanctuary on Instagram!

    This recipe was first published in September 2018. Updated in June 2021 with new photos, video and some housekeeping.

    Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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    Reader Interactions

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    1. Megan says

      August 13, 2021 at 6:28 am

      5 stars
      Amazing recipe! I made a few modifications - add chopped walnuts & almonds to the crust. The crust was made from a mix of Nila crackers and honey graham crackers. I also added some almond extract to the cheesecake layer.

      It's so good amazing! My family is begging me to make more 🙂

      Reply
    2. Peter says

      July 01, 2021 at 12:06 pm

      I am blocked from posting why from my main computer

      Reply
    3. annabelle elegio says

      September 29, 2020 at 1:06 pm

      5 stars
      Thank you for the recipe. Please share me recipe good for coffee shop .

      Reply
    4. Victoria says

      May 25, 2020 at 10:50 am

      5 stars
      Really easy to make, was great for a dinner party. Used strawberries for the topping but was too sweet, added in some fresh on serving to reduce the sweetness. Will make again.

      Reply
    5. Julie says

      April 30, 2020 at 1:50 pm

      Hi, I was wondering if I could use frozen berries instead of fresh?

      Reply
      • Nicky Corbishley says

        May 11, 2020 at 6:22 am

        Hi Julie, yes you can, but you probably won't need to add the 2 tbsp of water, as the frozen berries will release more water when cooking.

        Reply
    6. 2pots2cook says

      September 08, 2018 at 8:36 am

      5 stars
      Oh this is nice ! Summer is back over here and these beauties are perfect to fill the basket for a walk in the woods ... Thank you !

      Reply
    7. Kelly says

      September 07, 2018 at 2:12 am

      5 stars
      Really great with crushed ginger biscuits too!

      Reply
    8. Danielle says

      September 06, 2018 at 6:31 pm

      5 stars
      Cheesecake is my absolute favorite thing ever - bakes, not baked, batter, in whatever form I can get my hands on. However, in the summer it sure is nice to not turn the oven on. These are perfect for that. Plus, portion control (I act like I won't just eat more than one).

      Reply
    9. Kath says

      September 06, 2018 at 9:15 am

      5 stars
      Love these individual cheesecakes. Means I can make 1 gluten free for myself and non gluten free for everyone else.

      Reply

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    Hi I’m Nicky

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