No Bake Berry Cheesecake Trifle in Mason Jars

Sweets bursts of plump, juicy berries layered between whipped cream, creamy cheesecake, and graham crackers make these no bake berry cheesecake trifles in mason jars an absolute treat!

Why this recipe works

No bake berry cheesecake trifles in mason jars scream summertime parties, especially anything patriotic related thanks to the happenstance of the red, white, and blue color scheme. Fresh blueberries and strawberries layered between creamy smooth cheesecake and a buttery graham crumb quite literally speak for themselves here.

These mini trifles are really easy to make, and can easily be prepped ahead of time! Technically, each jar is enough to serve two, if you’re willing to share. I love individual desserts for the sole reason of having my own personal treat… so I won’t judge if you don’t.

RELATED – For something similar, yet all in one bowl, hop over to my mixed berry trifle recipe. You can even double or triple this recipe to make one large no bake berry cheesecake trifle!

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

BERRIES – Strawberries and blueberries are quite the match, but you can realistically swap them for whichever berries you prefer. Blackberries, raspberries, or a combo of different berries would all be great here. Be sure to wash and dry your berries before beginning by soaking them in a bowl of cold water for about 15 minutes. Rinse them in a colander and lay them on a paper towel to dry.

CHEESECAKE – The no bake cheesecake layer is jazzed up with a touch of fresh lemon juice, which really makes the flavor sing. You’ll want to start with room temperature cream cheese, that way you don’t end up with lumpy cheesecake. Remove it from the fridge, slice it into cubes, and let it rest at room temp for about 30 minutes or so.

GRAHAM CRACKERS – Two packages of graham crackers, or 10 ounces, will do the trick. You can use already crushed graham crackers (if you can find them at the store) or crush them yourself with a food processor or a large zipper bag and a rolling pin.

WHIPPED CREAM – The recipe listed below is for a simple vanilla whipped cream, which has been stabilized with a bit of cream of tartar so it doesn’t fall flat. If preferred, you can substitute with Cool Whip (which is already stabilized). Regular homemade whipped cream won’t hold up for very long, so I would advise against it.

How to Make No Bake Berry Cheesecake Trifle in Mason Jars

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Process graham crackers in your food processor until you get an even, fine crumb. Pour into a bowl and mix in melted coconut oil (or butter, if you prefer) until evenly mixed. Set aside.
2. Using your hand mixer on medium speed-high, mix room temperature plain cream cheese until smooth. Slowly add in sweetened condensed milk and mix until fully incorporated. Add in 1/4 cup lemon juice and vanilla extract and mix. Set aside.
3. This step of making the whipped cream can also be done closer to serving time. Chill a clean metal or glass mixing bowl for 5 minutes with the beaters. Add 1 pint whipping cream to the metal bowl, mix with a hand mixer on med-high speed until bubbly, add in 2 tablespoons confectioner’s sugar, 1 teaspoon of vanilla extract and 1/4 teaspoon of cream of tartar. Whip until stiff peaks are reached. Refrigerate until ready for use.

Assembling the Mini Trifles

1. Add 1/4 cup graham cracker mixture to the bottom of each 6 pint size mason jars. You may want to tap the jar slightly to get the crumbs to settle evenly on the bottom.
2. Mix 1/4 cup blueberries and 1/4 cup strawberries in a small bowl and shuffle so they are evenly mixed, then add to the mason jar. Repeat 5 more times for the other mason jars, shuffling if needed to evenly distribute the berries.
3. Add 1/2 cup cheesecake layer to each mason jar, gently shuffling the jar to evenly distribute the cheesecake layer (it will settle more on its own). Repeat with a graham layer, dividing the remaining crumbs up between the jars. Repeat a 1/2 cup mixture of berries to each mason jar.
4. Chill jars for 2.5-3 hours or overnight for the cheesecake to firm up.
5. Before serving, top with whipped cream and additional berries. We used a Wilton 1M tip to pipe on our whipped cream.

Frequently Asked Questions & Expert Tips

Absolutely! It’s actually better this way so that the cheesecake has ample time to set up, and the graham crumbs can soak up the surrounding moisture. Prep the mini cheesecake trifles a day in advance, and store them covered in the refrigerator. I would suggest holding off on the whipped cream topping until you’re ready to serve, or at least an hour or two ahead of time.

Store any leftovers covered with an airtight lid or tightly wrapped with plastic wrap in the refrigerator for 3-4 days. The whipped cream topping may begin to degrade over time and fall flat on top of the trifles, though it still tastes amazing.

Serving Suggestions

These little berry cheesecake trifles in mason jars are great for patriotic holidays like the fourth of July, but of course, can be served anytime, anywhere! Be sure to keep them chilled.

The whipped cream topping is optional, but recommended. If you don’t want to fuss with piping on the cream, feel free to plop it on top with a spoon. Hope you love them!

More No Bake Dessert Recipes

• No Bake Cheesecake Bars
• No Bake Blueberry Cheesecake
• Strawberry Icebox Cake
• Cheesecake Stuffed Strawberries

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