Crunchy biscuit base, silky no‑bake cheesecake filling and a glossy berry topping. These blueberry and blackberry mason jar cheesecakes are quick to assemble, make-ahead friendly and perfect for picnics or packed lunches.
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I’m not a fan of the faff that comes with baked cheesecakes – the extra time and the worry about cracks usually sends me to the no‑bake version. No‑bake cheesecakes are delicious and, for this recipe, I make them in individual mason jars for a few great reasons:
- They’re portable — perfect for taking to picnics or keeping in the fridge for dessert emergencies.
- They’re generous portions — unless your jars are tiny, you get a good amount of cheesecake in each pot.
- No awkward slices or topping theft — each jar keeps its layers intact and shared fairly.
- They’re adorable and practical.
📋 What do we need?
📺 Watch how to make it
***Full recipe with ingredient amounts and step‑by‑step instructions is in the recipe card at the end of this post***
- Start by crushing digestives or graham crackers to form the biscuit base.
- Mix the crumbs with melted butter and a little sugar, then press into the jars.
- Whisk double (heavy) cream to stiff peaks, then fold in cream cheese, vanilla and icing sugar. Pipe or spoon onto the biscuit base.
- Cook blueberries and blackberries with sugar, lemon juice and a little cornflour slurry until the fruit softens and the sauce thickens.
- Let the berry mix cool, then spoon over the cheesecake layer and finish with lemon zest or a few thyme leaves.
👩🍳 PRO TIP Swap digestives for hobnobs if you want a slightly more textured, caramel‑like base. For gluten‑free jars, use gluten‑free digestives.
That’s it — quick to make and ready in minutes.
Serve immediately or seal with lids and keep in the fridge for up to 3 days.
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Individual Berry No Bake Cheesecakes
Ingredients
Biscuit base:
- 210 g digestives (or 14 whole graham crackers) — gluten‑free varieties work well
- 4 tbsp unsalted butter, melted
- 3 tbsp light brown sugar
- Pinch of salt
Berry layer:
- 175 g (1 cup) fresh blueberries
- 225 g (1½ cups) fresh blackberries
- Juice of ½ lemon
- 2 tbsp cold water
- 100 g (½ cup) caster or fine granulated sugar
- 1 tbsp cornflour (cornstarch) mixed with 2 tbsp cold water
Cheesecake layer:
- 180 ml (¾ cup) double (heavy) cream
- 2 x 225 g (2 x 8 oz) packs Philadelphia cream cheese
- 1 tsp vanilla extract
- 85 g (¾ cup) confectioners’ (icing) sugar
- Zest of 1 lemon, to finish
Instructions
- Place the biscuits or graham crackers in a large bag or bowl and crush to fine crumbs. Mix with melted butter, brown sugar and a pinch of salt until the crumbs absorb the butter.
- Put the blueberries, blackberries, lemon juice, water and sugar into a small saucepan. Heat gently until the berries start to break down (about 5 minutes).
- Stir in the cornflour slurry and cook, stirring constantly, for 30 seconds until the mixture thickens. Remove from the heat and allow to cool.
- Whisk the double cream in a large bowl with an electric whisk until thick and billowy.
- Add the cream cheese, vanilla and confectioners’ sugar. Whisk again until well combined and thick enough to hold its shape.
- Divide the cookie crumbs between six 200ml (7oz) mason jars and press down firmly with the back of a spoon to form the base.
- Spoon or pipe the cream cheese mixture over the base, then top with the cooled berry mixture.
- Finish with lemon zest, serve immediately, or seal with lids and refrigerate until needed.
Video
Notes
Yes — swap the digestives for an equal weight of gluten‑free digestives.
Can I make ahead?
Yes. Cover and refrigerate the jars; they’ll keep for 2–3 days.
Can I freeze them?
Freezing is not recommended — the cream cheese filling and biscuit base can change texture when frozen.
Jar size
These instructions use 200ml (7oz) jars. Use smaller jars if you prefer smaller portions.
Can I swap the berries?
Yes — strawberries and raspberries work well, and canned cherry pie filling is a quick alternative.
Nutritional information
Nutritional values are approximate and depend on portion size. See the nutrition panel for an estimate per jar.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
This recipe was first published in September 2018 and updated in June 2021 with new photos and video.
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