No Bake Berry Cheesecake Trifle in Mason Jars

Servings: mini trifles

Calories: 1165cal

2 pounds strawberries washed & rinsed, cut into 1/2-3/4 bite-size pieces *reserve some for garnishing
24 ounces blueberries washed & rinsed * reserve some for garnishing

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.
10 ounces graham crackers, 5 Tablespoons coconut oil
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.
16 ounces cream cheese, 14 ounces sweetened condensed milk, 1/4 cup lemon juice, 1 teaspoon vanilla extract
*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.
1 teaspoon vanilla extract, 1 pint heavy whipping cream, 2 teaspoons confectioner's sugar, 1/4 teaspoon cream of tartar

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.
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.
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.
Chill the jars for 2.5-3 hours or overnight for cheesecake to firm up.
Before serving, top with whipped cream and additional berries. We used a Wilton 1M tip to pipe on our whipped cream.

5 from 6 votes

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.
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.
The recipe listed 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.

Course: Desserts

Cuisine: American

Prep Time30

Cook Time0

Chill Time2

Total Time2 30