Craving a delightful treat without the fuss? These No-Bake Lemon Cheesecake Jars are a perfect quick dessert recipe for any occasion. You’ll love how easy and refreshing this bright, creamy dessert is to assemble.
Key Ingredients & Substitutions:
- Graham Cracker Crumbs: You can use digestive biscuits or vanilla wafers instead.
- Cream Cheese: Opt for full-fat for the best texture. Low-fat cream cheese will also work.
- Sweetened Condensed Milk: This adds sweetness and structure. There’s no direct substitute for this in no-bake recipes.
- Lemon Juice: Freshly squeezed is always best, but bottled lemon juice is acceptable.
- Whipped Topping: Heavy cream, whipped until stiff peaks form, makes a richer alternative.
Ingredients:
- 1 ½ cups graham cracker crumbs
- ¼ cup unsalted butter, melted
- 1 (8-ounce) block cream cheese, softened
- 1 (14-ounce) can sweetened condensed milk
- ½ cup fresh lemon juice
- 1 teaspoon lemon zest (optional, for extra flavor)
- 1 (8-ounce) container whipped topping, thawed
- Fresh berries for garnish (optional)
How Much Time Will You Need?
- Total Time: 25 minutes (plus 2 hours chilling)
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Servings: 6
- Tools Needed: Mixing bowls, whisk or electric mixer, 6 small jars (4-6 oz each)
Step-by-Step Instructions:
1. Prepare the Crust Layer
Combine the graham cracker crumbs and melted butter in a small bowl. Mix thoroughly until the crumbs are moistened. Press about 2 tablespoons of this mixture into the bottom of each jar.
2. Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in the sweetened condensed milk until well combined and creamy. Stir in the lemon juice and optional lemon zest.
3. Fold in Whipped Topping
Gently fold the thawed whipped topping into the cream cheese mixture until no streaks remain. Be careful not to overmix, as this can deflate the topping. You’ll have a light and airy quick dessert recipe filling.
4. Assemble the Jars
Spoon or pipe the cheesecake filling evenly over the graham cracker crust in each jar. You can use a piping bag for a cleaner look. Smooth the top with a spoon.
5. Chill and Garnish
Cover the jars and refrigerate for at least 2 hours, or until the cheesecake is firm. Before serving, garnish with fresh berries if desired. These quick dessert recipes are best served cold.
Variation Ideas:
- Lime Zest: Use lime juice and zest for a tangy lime cheesecake.
- Fruit Puree: Layer a thin amount of fruit puree (raspberry, blueberry) between the crust and filling.
- Chocolate Swirl: Melt a small amount of chocolate and swirl it into the filling before chilling.
- Different Crusts: Try crushed vanilla wafers or chocolate cookies for the base.
Storage Instructions:
Store your No-Bake Lemon Cheesecake Jars in the refrigerator, covered, for up to 3-4 days. Ensure they are well-sealed to prevent them from absorbing refrigerator odors. These quick dessert recipes do not freeze well due to the whipped topping.
Frequently Asked Questions (FAQ):
Q: Can you make these ahead of time?
A: Absolutely! These jars are perfect for making 1-2 days in advance. The chilling time helps them set beautifully.
Q: Why isn’t my cheesecake setting?
A: Ensure your cream cheese is full-fat and your sweetened condensed milk hasn’t been substituted. Proper chilling time is also crucial for setting.
Q: Can you use fresh whipped cream instead of whipped topping?
A: Yes, you can! Whip heavy cream until stiff peaks form and gently fold it in. This will give you a richer texture.
Q: What size jars are best for this quick dessert recipe?
A: 4-ounce or 6-ounce jars are ideal for individual servings.
Q: Can you omit the lemon zest?
A: Yes, if you prefer a less intense lemon flavor, you can omit the zest. The lemon juice still provides plenty of brightness.
Q: Are these gluten-free?
A: Use gluten-free graham cracker crumbs to make this a gluten-free quick dessert recipe.