Healthy No-Bake Strawberry Lemon Cheesecake Jars are a refreshing, fruity dessert I can feel good about enjoying. They’re layered with a lightened-up creamy cheesecake filling, bright strawberry and lemon flavors, and a simple crust made from wholesome ingredients. I love making them ahead for an easy grab-and-go treat or serving them in jars at parties or picnics.
Why You’ll Love This Recipe
I love how this recipe delivers all the indulgence of cheesecake without the heavy ingredients or long baking time. It’s naturally sweetened, made with simple ingredients, and perfectly portioned in jars. The combination of strawberries and lemon gives it a bright, fresh flavor, and the no-bake process means I can make it without heating up the kitchen. Plus, I can easily double or customize the recipe to suit different tastes.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Fresh strawberries, chopped
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Lemon juice and zest
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Plain Greek yogurt
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Low-fat cream cheese, softened
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Honey or maple syrup
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Vanilla extract
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Graham crackers or oat-based cookies, crushed (for the crust)
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Coconut oil or unsalted butter (to bind the crust)
Directions
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I start by combining crushed graham crackers with melted coconut oil to form a crumbly crust mixture. I press a spoonful of this into the bottom of each jar.
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In a mixing bowl, I beat the cream cheese until smooth, then stir in Greek yogurt, lemon juice, lemon zest, vanilla, and honey until creamy.
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I layer the cheesecake filling on top of the crust in each jar.
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In a small bowl, I mash half of the strawberries and mix them with a little honey and lemon juice for extra flavor, then spoon that over the cheesecake layer.
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I top each jar with the remaining chopped strawberries and a sprinkle of lemon zest.
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I chill the jars in the fridge for at least 2 hours so the flavors come together and the texture firms up nicely.
Servings and timing
This recipe makes 4 individual jars.
Prep time: 15 minutes
Chill time: 2 hours
Total time: 2 hours 15 minutes
Variations
Sometimes I swap strawberries for blueberries or raspberries for a different twist. I also like adding chia seeds to the fruit topping for a thicker texture and a boost of nutrients. For the crust, I’ve used almond flour mixed with a little maple syrup when I want a gluten-free option. I even blend a bit of protein powder into the cheesecake layer if I’m making this as a post-workout snack.
storage/reheating
I store these jars in the fridge with lids on for up to 4 days. They’re best served cold, so I don’t reheat them. If the fruit topping releases a little liquid, I just stir it gently before eating. They travel well and make a perfect make-ahead dessert for busy weeks.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, I thaw them first and drain any excess liquid before using. They work well in the mashed fruit layer.
Is there a dairy-free version of this recipe?
Absolutely. I use dairy-free cream cheese and coconut yogurt instead of Greek yogurt to make it completely dairy-free.
How can I make this recipe sugar-free?
I use a sugar-free sweetener like stevia or monk fruit instead of honey or maple syrup, adjusting the amount to taste.
Can I use regular cream cheese instead of low-fat?
Yes, but it will be richer and slightly heavier. I prefer low-fat for a lighter texture.
What kind of jars should I use?
I use small 6–8 oz glass jars with lids. Mason jars or recycled jam jars work great and look pretty when serving.
Conclusion
Healthy No-Bake Strawberry Lemon Cheesecake Jars are one of my favorite easy desserts. They’re creamy, fruity, and just the right balance of tangy and sweet. I love that they’re healthier than traditional cheesecake but still feel like a treat. Whether I’m meal prepping for the week or making a light dessert for friends, these jars always hit the spot.
