Individual No-Bake Cheesecakes


1/2 cup graham cracker crumbs

2 tablespoons melted butter

1 tablespoon sugar

In a small bowl combine all ingredients. Divide evenly between four 8-ounce wide-mouth canning jars. Press lightly into bottom of jars.


4 ounces cream cheese, softened

1/4 cup sugar

1/2 teaspoon vanilla

1/2 cup heavy cream

In a medium bowl, combine cream cheese, sugar and vanilla; mix well. In a separate bowl, whip heavy cream until stiff; gently fold into the cream cheese mixture. Divide evenly between the jars.


2 cups fresh (or frozen and thawed) berries, I used fresh blackberries

1/4 cup sugar, or to taste

1 tablespoon cornstarch

2 tablespoons water

1/2 teaspoon vanilla

In a medium saucepan, combine berries, sugar, cornstarch and water. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 more minutes. Remove from heat and stir in vanilla. Let cool completely before spooning over cheesecake filling in jars.

Top each jar with a lid and chill in the refrigerator for at least two hours before serving.