Opens in a new tab

Small Batch Cheesecake Jars

by Jessie Daye

First published: May 1, 2025 | Updated: June 10, 2026
Jump to Recipe Print Recipe

No-Bake Cheesecake Jars with Mango Purée

Ingredients (Crust)

4 tablespoons unsalted butter, melted

2 cups (200g) digestive biscuits or graham crackers (about 16 ), crushed

1 tablespoon granulated sugar

Ingredients (Filling)

1 cup (240ml) heavy whipping cream, cold

8 ounces (226g) full-fat brick cream cheese, softened to room temperature

1/3 cup (65g) granulated sugar

2 tablespoons (30g) sour cream, room temperature

1 teaspoon fresh lemon juice

1/2 teaspoon pure vanilla paste (or extract)

Ingredients (Mango Purée Topping)

1 to 1½ cups fresh or thawed mango chunks

1–2 tablespoons granulated sugar (to taste)

1–2 teaspoons lemon juice (to taste)

Fresh mango cubes or mint for garnish

Small Batch Cheesecake Jars

Author: Jessie Daye
No ratings yet
Share
Print

Ingredients

  • 4 tablespoons unsalted butter melted
  • 2 cups (200g) digestive biscuits or graham crackers (about 16 ) crushed
  • 1 tablespoon granulated sugar

Method

  1. Make the crust. Melt the butter and stir in the biscuit crumbs and granulated sugar until the texture resembles wet sand. Spoon about 3 tablespoons into each 8-ounce jar. Press down firmly to form a crust. Freeze while you prepare the cheesecake.
  2. **See notes for quick mix version.Using a hand mixer, whip the cold heavy cream on medium-high speed until stiff peaks form (about 3–4 minutes). Refrigerate the whipped cream until needed.
  3. Make the Cheesecake Filling. In a separate bowl, beat the cream cheese, sugar, sour cream, lemon juice, and vanilla paste until smooth and creamy. Scrape down the bowl and ensure there are no lumps.
  4. Combine Whipped Cream and Filling:Gently fold the whipped cream into the cream cheese mixture using a spatula. Mix slowly to keep the filling light and airy.
  5. Assemble the Jars. Spoon the filling over the crust in each jar—⅓ cup for 8-ounce jars. Leave about ½ inch at the top for the mango topping.
  6. Cover and refrigerate for at least two hours. This sets the filling.
  7. Make the Mango Purée: Blend mango chunks with sugar and lemon juice until smooth. Taste and adjust sugar and lemon as desired.
  8. Just before serving, spoon mango purée over the cheesecake layer. Garnish with diced mango or mint if desired.Tips: Store jars in the refrigerator for up to 4 days.** For quick mix:Add all cheesecake filling ingredients to a blender bullet and mix on high speed for 3-5 minutes until thick.
  9. Just before serving, spoon mango purée over the cheesecake layer. Garnish with diced mango or mint if desired.
  10. Tips: Store jars in the refrigerator for up to 4 days.
  11. ** For quick mix:Add all cheesecake filling ingredients to a blender bullet and mix on high speed for 3-5 minutes until thick.

Tried this recipe?

Let us know how it was!

Leave the first comment

Recipe Rating




This post may contain affiliate links, please see our privacy policy for details.

Hi, I'm Jessie. 

Mama to three girls and a lifelong creative who loves making everyday moments feel a little more special. Here, I share whimsical recipes, holiday inspiration, and creative projects designed to bring a little more joy to your day. I hope to inspire you to get creative, celebrate the little things, and make something beautiful. Welcome!

More about Jessie

Let’s be friends!

Be the first to receive exclusive content and hear about my upcoming BOOK!

* indicates required

Intuit Mailchimp

Most Loved Recipes

Colorful monster-themed brigadeiro candies for Halloween celebration.

Halloween Monster Brigadeiros

Chocolate skull cake with detailed skull designs on top for Halloween.

The Best Yellow Cake and Chocolate Frosting

Apple Cinnamon Streusel Bread

Whipped Cheesecake skulls with Raspberry Puree

Whipped Maple Puff Pastry Leaves