Go Back Email Link
+ servings
No Bake Strawberry Cheesecake Jars
Print Recipe
4.80 from 5 votes

No-Bake Personal Strawberry Cheesecakes

These No-Bake Personal Strawberry Cheesecakes contain a vanilla bean cheesecake filling topped with Bonne Maman INTENSE Strawberry Fruit Spread and finished off with fresh strawberries. YUM!
Prep Time30 mins
Cook Time0 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: No Bake Cheesecake, No-Bake, Strawberry
Servings: 6 6-ounce serving cups
Calories: 391kcal
Author: Mike Johnson


For the Graham Cracker Crust:

  • 60 g graham cracker crumbs (approx. 4 full-sheet crackers)
  • 15 g unsalted butter melted

For the Cheesecake Filling:

  • 180 g heavy cream cold
  • 225 g cream cheese softened
  • 30 g Greek yogurt room temperature
  • 50 g granulated sugar
  • 1 teaspoon vanilla bean paste
  • 1 teaspoon lemon juice

For the Strawberry Topping:

  • 235 g Bonne Maman INTENSE Strawberry Fruit Spread
  • 15 g lemon juice


  • To make the crust: Combine the graham cracker crumbs with the melted butter. The mixture will resemble wet sand. Spoon about 2 tablespoons into each of the 6-ounce glasses and then set the glasses aside.
  • To make the cheesecake filling: In the bowl of a stand mixer fitted with the whisk attachment, or using an electric hand mixer, whip the heavy cream on medium-high speed until stiff peaks form, about 3-4 minutes. Transfer it into a bowl and set aside.
  • In the same bowl used to whip the heavy cream (there's no need to wash it), beat the cream cheese, Greek yogurt, sugar, vanilla bean paste, and lemon juice together on medium-high speed until smooth and creamy. Make sure there are no large lumps of cream cheese.
  • Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture until combined. Layer a couple large spoonfuls of filling on top of the crust in the serving glasses (make sure to leave room for the topping) and then transfer to the fridge while you prepare the topping.
  • To make the strawberry topping: In a small saucepan over medium-low heat, add the Bonne Maman INTENSE Strawberry Fruit Spread and lemon juice and stir until combined and the preserves are looser in consistency, about 2 minutes. Spoon about 1½-2 tablespoons of the strawberry topping into each of the 6-ounce glasses and then cover & place back in the fridge to chill for at least 30 minutes. Top with fresh fruit before serving.
  • Cover and store leftover cheesecakes in the refrigerator for up to 4 days.


These are the cups I used!


Serving: 1glass | Calories: 391kcal | Carbohydrates: 35g | Protein: 4g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 200mg | Potassium: 103mg | Fiber: 1g | Sugar: 29g | Vitamin A: 1008IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 1mg