No Bake Patriotic Cheesecake Jars with Berry Compote

How to Make No Bake Patriotic Cheesecake Jars with Berry Compote

1. 1

   Step 1: Build the graham crust in jars

   Pulse the graham crackers to fine crumbs or crush in a bag until uniform. Stir crumbs with the melted butter until evenly moistened, then divide about 2–3 tablespoons of crumb mixture into the bottom of six 8-ounce jars and press gently to form a compact crust.

   For this step

   • 1 1/2 cupsGraham cracker crumbs
   • 6 tbspUnsalted butter, melted
   
2. 2

   Step 2: Make the cheesecake filling

   Beat the room-temperature cream cheese until smooth, then add powdered sugar and vanilla and beat until combined and silky. In a separate bowl whip the heavy cream to medium-stiff peaks, fold it gently into the sweetened cream cheese until light and airy, then spoon or pipe a generous layer over each crust, filling jars about two-thirds full.

   For this step

   • 16 ozCream cheese, room temperature
   • 1 cupPowdered sugar
   • 1 tspVanilla extract
   • 1 cupHeavy cream
   
3. 3

   Step 3: Cook the strawberry compote

   Combine the quartered strawberries, granulated sugar, and lemon juice in a small saucepan over medium heat and cook, stirring occasionally, until the berries release their juices and the mixture thickens slightly (about 6–8 minutes). Remove from heat and cool to room temperature — you want a spoonable compote, not a runny sauce, so simmer until reduced and glossy.

   For this step

   • 2 cupsStrawberries, hulled and quartered
   • 1/4 cupGranulated sugar (for compote)
   • 1 tbspLemon juice
   
4. 4

   Step 4: Assemble the patriotic layers

   Spoon a layer of cooled strawberry compote over each cheesecake layer for the 'red' stripe, then top with a spoonful of fresh blueberries for the 'blue' crown. Leave a little gap at the top of each jar so you can close lids without squishing the berries.

   For this step

   • 1 1/2 cupsBlueberries, fresh
   
5. 5

   Step 5: Chill and transport

   Cover the jars and chill at least 4 hours (overnight is ideal) so the filling firms and flavors meld. For picnics, keep jars upright in a cooler; they’re portable, stackable, and ready to serve straight from the jar.

1. Pulse the graham crackers to fine crumbs or crush in a bag until uniform. Stir crumbs with the melted butter until evenly moistened, then divide about 2–3 tablespoons of crumb mixture into the bottom of six 8-ounce jars and press gently to form a compact crust.
2. Beat the room-temperature cream cheese until smooth, then add powdered sugar and vanilla and beat until combined and silky. In a separate bowl whip the heavy cream to medium-stiff peaks, fold it gently into the sweetened cream cheese until light and airy, then spoon or pipe a generous layer over each crust, filling jars about two-thirds full.
3. Combine the quartered strawberries, granulated sugar, and lemon juice in a small saucepan over medium heat and cook, stirring occasionally, until the berries release their juices and the mixture thickens slightly (about 6–8 minutes). Remove from heat and cool to room temperature — you want a spoonable compote, not a runny sauce, so simmer until reduced and glossy.
4. Spoon a layer of cooled strawberry compote over each cheesecake layer for the 'red' stripe, then top with a spoonful of fresh blueberries for the 'blue' crown. Leave a little gap at the top of each jar so you can close lids without squishing the berries.
5. Cover the jars and chill at least 4 hours (overnight is ideal) so the filling firms and flavors meld. For picnics, keep jars upright in a cooler; they’re portable, stackable, and ready to serve straight from the jar.