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Healthy No-Bake Strawberry Cheesecake Yogurt Jars

Glass jar of Healthy No-Bake Strawberry Cheesecake showing vanilla cookie crumbs, a pale pink yogurt-cheesecake layer, and fresh strawberry slices on top.
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A light, no-oven strawberry cheesecake layered in individual mason jars — crisp vanilla-cookie crumbs, a tangy yogurt-cheesecake filling, and fresh berries. Portable, portion-controlled, and perfect for warm-weather entertaining.

Ingredients

Scale
  • 8 oz high-quality vanilla wafers
  • 3 tbsp unsalted butter, melted
  • Eight 8-oz mason jars (or similar small jars)
  • 8 oz reduced-fat cream cheese, softened
  • ½ cup plain Greek yogurt (about one 5.3-oz container)
  • ¼ cup granulated sugar
  • ½ tsp vanilla extract
  • Zest of 1 lemon
  • 1 tsp lemon juice
  • 1 ½ cups high-quality whipped topping (I use Truwhip), chilled
  • 4 cups hulled strawberries, quartered (divided)

Instructions

  1. Make the crumb base. Blitz the vanilla wafers in a food processor until they form fine crumbs. Pour in the melted butter and pulse briefly until the crumbs hold together when pressed.

  2. Portion the crust. Spoon roughly 2 tablespoons of the crumb mix into the bottom of each jar and press lightly with the back of a spoon to form a loose base. Chill the jars while you prepare the filling.

  3. Whip the filling. In a large bowl, beat the softened cream cheese with the Greek yogurt and sugar until smooth. Add vanilla, lemon zest, and lemon juice; blend until fully incorporated.

  4. Fold in lightness. Gently fold the chilled whipped topping into the cream-cheese mixture, then stir in one cup of the chopped strawberries for flecks of fruit throughout.

  5. Layer the jars. Remove the chilled jars. Add about 2–3 tablespoons of the cheesecake filling into each jar, then a spoonful of the remaining strawberries. Repeat with another layer of filling and finish with a few berries or a sprinkle of crumbs on top.

  6. Chill to set. Seal the jars and refrigerate for 1–2 hours at minimum; overnight gives the best texture and flavor melding. Serve cold.

Notes

Quick Tips & Tricks

  • Keep dairy cold. Make sure the Greek yogurt and whipped topping are well chilled — this helps the filling thicken properly.

  • Drain if needed. If your yogurt looks watery, drain it in a fine mesh strainer for 15–30 minutes to avoid a loose filling.

  • Gentle folds only. When combining the whipped topping with the cream cheese base, fold gently to preserve airiness.

  • Jar size matters. These amounts fit 8-ounce jars nicely; larger jars will increase portion size (and calories).

  • Want gluten-free? Swap in gluten-free cookies for the vanilla wafers.

  • Save leftover crumbs. Extra crumb mix freezes well and works for future crusts or toppings.

Pro tip: chill the jars after adding the crumb base — a cold base helps prevent the filling from softening the crumbs too quickly.

Storage

Store sealed jars in the refrigerator for up to 5 days. For longer keeping, freeze individual jars (well wrapped) for up to 3 months and thaw in the fridge before serving.

Nutrition

Find it online: https://irmacooks.com/healthy-no-bake-strawberry-cheesecake-yogurt-jars/