These no-bake cheesecake jars are such a fun, small batch dessert option! They’re super easy to make, with just a handful of ingredients, plus you won’t even have to turn on your oven.
If you’ve been with me for a while, you know how much I LOVE my cheesecake. Always have, always will. Even when I’m out to dinner and poring over a dessert menu, cheesecake is always a top contender (to be honest, 9 times out of 10, it’s either that or creme brûlée).
Sometimes, though, you might not want to make a whole cheesecake. Maybe you only have a few guests over or just want to treat yourself. That’s where these gluten free cheesecake jars come in. They’re perfect for the cheesecake lovers out there, and of course the crust is gluten free!
I also just love the presentation of these little guys. What’s not to love about dessert in little glass jars? It’s so appealing and such an easy way to make your dessert look seriously impressive.
A note about serving size: you can see here I opted to make mine in 14 ounce glasses. I still consider these two glasses to be four servings because I will be completely honest with you… these cheesecake jars are RICH. So if you go with the larger jars, I would recommend sharing or saving part of it for later.
You can easily use smaller jars without making any adjustments to the recipe. Just know that, in total, this recipe yields about 28 ounces — you can choose how to split that up.
Why You’ll Love These Cheesecake Jars…
- This is one rich dessert. It’s both sweet and slightly tangy, which is my favorite combination when it comes to cheesecake.
- The dulce de leche on top is everything! But if you want to make these plain, feel free to skip that altogether. I promise they’ll still be delicious.
- This recipe is so easy. Just a handful of ingredients, and you don’t even have to worry about baking in a water bath. It does require a bit of patience, which can be tough 😉
What You’ll Need…
- For the crust: gluten free graham crackers (these are my favorite) + melted butter.
- For the filling: cream cheese (use full-fat blocks, please) + sweetened condensed milk.
- Top it off with: dulce de leche.
How To Make Single Serving Cheesecake Jars…
To make my cheesecake jars, start by making the crust. This gluten free graham cracker crust is extremely straightforward. All you are doing is grinding the graham crackers up into crumbs using a food processor, stirring in some melted butter, and then scooping an even amount into each jar or glass.
To make the filling, beat the cream cheese for a few minutes first until it’s nice and smooth. Mix in the condensed milk and continue beating. We want a smooth, creamy filling and we want it to be fully combined.
And that’s it! Scoop an even amount into each one of your jars. Top with dulce de leche and refrigerate for at least 4 hours, but I like these best when they have chilled overnight.
Cheesecake Jars – Gluten Free, Eggless
- 4 ounces gluten free graham crackers
- 3 tablespoons unsalted butter melted
- 16 ounces cream cheese room temperature
- 14 ounces sweetened condensed milk
- 6 tablespoons dulce de leche
- To make the crust, use a food processor to grind graham crackers into crumbs. Stir in the melted butter, then divide crust evenly between serving jars or glasses. Set aside.
- Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the cream cheese for a few minutes until smooth. Mix in the condensed milk and continue beating until combined.
- Divide the filling evenly among the serving jars or glasses, layering it right on top of the crust. Top with a layer of dulce de leche, if using. Chill in the refrigerator for at least 4 hours, or overnight.
- This recipe yields about 28 ounces total. While I opted to make these in two 14-ounce glasses, I still consider it to be four servings because one jar is simply too rich to be a single serving. You can easily split this up among smaller servings.
- Be sure to use full-fat blocks of cream cheese for best results.
Did you make my cheesecake jars? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog!