Strawberry Cheesecake in a Jar


Who said cheese cake is hard to make? This strawberry cheese cake is so easy to make it’s not funny. We opt for a no-bake cheese cake because it saves heaps of time. If you have a craving for something sweet, you can whip this up and get to eat it within an hour rather than wait half a day or overnight for the cheese cake to develop the flavor like the conventional version.


The ingredients are what you probably have in your pantry already. For the crust we use macadamia and desiccated coconut. You can use whatever nuts you have. Walnuts, pecans or hazelnuts are quite nice too. We use frozen berries because we want to use them up so we can buy more fresh ones now that they are in season. As we want to try to keep the carbs low, we use just enough berries to give flavor and color. We add a little water  for volume and use gelatin to set it.

We use a mason jar for our cheese cake to make it look fun and trendy. You can use 2 clear glasses or even  2 ramekin dishes to make 2 servings.  though there are many steps but they all simple and straight forward.

You will make the crust first and line it in your jar. Then pop it in the freezer so it will set quickly.

Meantime, you would make the cheese cake mixture. Once done the crust would be cooled and ready. Then pour the cheese cake mixture into the jar and return it to the fridge. It should be fine if you want to put it in the freezer but don’t leave it too long. Ten minutes should be enough.

While the cheese cake is setting in the fridge, you would get the berry sauce ready. It’s so simple. Just blast the berries in the microwave. Mix gelatin and water together and put it in the berry sauce and blend well.

After that pour it on top of the cheese cake layer and chill. This jar below makes 2 servings.


Strawberry Cheesecake in a Jar

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 15 minutes

Yield: 2

Serving Size: 1/2 jar

Calories per serving: 428

Fat per serving: 41.8

Carbs per serving: 6

Protein per serving: 7.3

This is a no-bake cheese cake. It has coconut and macadamia nut crust and strawberry topping.


    For cheese cake
  1. 30 g cream cheese
  2. 1/4 c sour cream
  3. 1/4 c. coconut milk
  4. 1/2 tbs gelatin powder
  5. 1 tsp. lemon juice
  6. Liquid stevia or sweetener of choice to taste
    For the crust
  1. 2 tbs (16 g.) desiccated coconut
  2. 2 tbs. (28 g.) raw or unsalted roasted macadamia nuts
  3. 10 g. salted butter (if use unsalted butter, add just a pinch of salt to it)
    For berry topping
  1. 45 g strawberries
  2. 1/4 tsp. gelatin powder
  3. A pinch of salt
  4. Stevia drop to taste (10 drops but use more if you like sweet)


    For the crust
  • Toast coconut on in a pan on stove top till golden.
  • Grind macadamia nuts till you have the same consistency as the coconut. Toast it the same way as you did the coconut. If using roasted nuts, you don't need to toast it at all but if you like a little more nutty flavor, just heat it up a bit but be careful do not leave it too long or it will burn easily.
  • In a small bowl, combine toasted coconut, ground macadamia nuts, butter and salt, if using.
  • Once the mixture is well mixed, spoon it into a mason jar and using a small spatula or spoon to press it down and pack tightly.
  • Put the jar in the freezer to get it to set fast when you prepare your cheese cake.
    For cheese cake
  • In a small bowl, sprinkle 1/2 tbs gelatin in coconut milk stir well and warm it up in the microwave for 20 secs or till gelatin fully dissolved.
  • Warm up the cream cheese in the microwave for 10 secs. Add sour cream and blend till smooth.
  • Add coconut milk mixture into the cream cheese mixture and beat till well combined and smooth.
  • Add vanilla and lemon juice and 25 drops of stevia (more if you like sweet) and mix well.
  • Bring the jar out of the freezer and pour the cheese cake mixture on top. Then put it back in the fridge to set.
    For the berry topping
  • Put strawberries in a small bowl and microwave for 1 min. The berries will be very soft and mushy. You can use a fork to break it down to the consistency of pureé or leave the berries whole for dramatic effect.
  • Blend the 1/4 tsp of gelatin with water then add it to the berry sauce. Stir till well combined and leave to cool a bit.
  • Once the cheese cake is set, pour the berry sauce on top and refrigerate till set.


We use sour cream and coconut milk to give a rather mild flavor to the cheese cake. If you like a more rich and creamy texture, you can use thickened cream instead of coconut milk and use more cream cheese and less sour cream.

Any berry, fresh or frozen, can be use in the topping.

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