No-Bake Lemon Cheesecake Jars (Gluten-Free, Dairy-Free)
Bright, creamy, and ready in five minutes — these no-bake lemon cheesecake jars are the dessert you make when you want something that feels fancy but takes almost zero effort.
No oven, no waiting overnight, no fuss. Just blend, layer, and eat (immediately, if you're impatient like us).
Why we love this one: it's dairy- and gluten-free! The lemon keeps it bright, and layering it in jars with Glutino Lemon Pie Cookies gives you that classic cheesecake-crust crunch in every bite.
Ingredients
- 8 oz dairy-free cream cheese
- ¾ cup dairy-free Greek-style yogurt (we used sweetened)
- 1 tsp vanilla
- 2 tsp lemon zest
- ⅛ tsp salt
- 1 tbsp lemon juice
- Glutino Lemon Pie Cookies
Directions
- Blend everything except the cookies until smooth and creamy.
- Layer the cheesecake mixture and cookies in mason jars.
- Pop them in the fridge for about an hour to set — or skip this step entirely if you don't want to wait. It's just as good soft-set.
- Makes about 4–6 servings.
Pro tip: We used 8 oz mason jars for this batch, but next time we're going with 4 oz jars — the cookie-to-cheesecake ratio works better in smaller portions, and they feel a little more like individual desserts.
Watch us make it in this Instagram Reel:
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