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Cherry Cheesecake Jars

Kids and adults alike will love this portable, no-cook dessert that’s great for picnics, cookouts, and beyond.

Serves 6
Ready in 80 mins
Prep time 20 mins
Chill time 60 mins
301 calories per serving


> 1 cup graham cracker crumbs
> 2 tbsp butter, melted
> 1/4 tsp ground cinnamon
> 6 (6 - 8 oz) jars
> 6 oz cream cheese, softened
> 1/4 cup sugar
> 2 tsp lemon juice
> 1 tsp vanilla extract
> 1/2 cup heavy cream, cold
> 1/2 (21 oz) can cherry pie filling and topping


In a small bowl, mix together the graham cracker crumbs, butter, and cinnamon until well combined. Divide mixture evenly among the jars.
In a large bowl, combine the cream cheese, sugar, lemon juice, and vanilla. Beat with hand mixer until smooth and fluffy. In a medium bowl, whip the heavy cream until soft peaks form. Fold whipped cream into cream cheese mixture. Divide mixture among jars on top of graham cracker crumbs. Seal jars and refrigerate at least 1 hour, until firm.
Divide the cherry pie filling among jars and refrigerate up to 24 hours in advance. Keep chilled until ready to serve.

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