Get ready to impress your guests with these quick and easy No Bake Boozy Cherry Cheesecake Jars. Imagine biting into layers of creamy decadent cheesecake, crispy graham cracker crumble with a bourbon cherry compote all served up in a mini dessert cup.
Oh yeah! These adult indulgences are that good. We have even included dairy free, gluten free and kid friendly options so everyone can enjoy them.
Be sure to savor the sun-kissed sweet cherries while they are in season. They are pretty hard to resist especially when they are eaten fresh in a cherry salsa or our cherry plum crumble.
During the off season, you can make these no bake cheesecake in a jar using frozen pitted cherries or even canned dark sweet cherries. This drunken cherry recipe can be enjoyed all year around for an unforgettable treat.
Jump to:
- Cheesecake Jar Ingredients
- How to make Boozy Cherry Filling
- Quick and Easy Graham Cracker Crumble
- No Bake Whipped Cheesecake Mousse
- How to Assemble Cheesecake Jars
- How to Pit Cherries Without a Cherry Pitter?
- Recipe Tips
- Variations and Substitutions
- Frequent Asked Questions (FAQ’s)
- More Dessert Cup Recipe Ideas
- No Bake Boozy Cherry Cheesecake Jars
Cheesecake Jar Ingredients
There are 3 main components to this cherry cheesecake recipe.
- Boozy Cherry Compote
- No bake cheesecake mousse
- Graham Cracker Crumble
Boozy Cherry Compote Ingredients
One bite of this drunken cherry compote and you will be hooked. These alcohol-soaked cherries are rich, delicately sweet and are so easy to make. You are going to want to make extra because these boozy cherries are delicious on top of mocha nice cream, in cocktails, or even on top of microwave chocolate pudding.
Here is what you will need to make it.
- Black (Dark) Sweet Cherries – fresh or frozen and pitted. Do not use tart or sour cherries.
- Water
- Fresh lemon juice
- Maple syrup or sugar substitute of choice. You are going to love the flavor profile of maple and bourbon together and it is vegan too.
- Bourbon whiskey or other alcohol like Cherry Herring, Amaretto, Chambord, or vanilla vodka. To keep the recipe kid friendly, you can substitute a little almond extract for the alcohol.
- Cornstarch is an optional ingredient. If you use frozen pitted cherries, you may need to add a little cornstarch slurry to thicken the sauce. However, if you use maple syrup or honey to sweeten the cherry sauce, it usually thickens up as it cools down. We use the Argo brand of cornstarch because it is gluten-free.
No Bake Cheesecake Mousse Ingredients
- Whipping cream or Coconut cream or dairy free whipping cream for a vegan option. This makes the dessert light, rich and creamy.
- Vanilla extract
- Lemon zest adds a pop of freshness.
- Maple syrup or sugar alternative of choice. You can use powdered sugar or a sweetener of choice.
- Light Cream cheese or plant based vegan cream cheese.
Graham Cracker Crumble Ingredients
- Graham crackers or gluten free graham crackers or biscuits of choice. Just as an FYI, OREO gluten free chocolate sandwich cookies are nice in these individual cheesecake cups. If you retain the sweet frosting from the cookies, you will not even need to add any butter to the recipe.
- Butter or dairy free butter alternative
How to make Boozy Cherry Filling
- Pit fresh cherries. To save time, you can also use frozen pitted cherries or even canned pitted cherries to make this bourbon cherry recipe.
- Add cherries, water, lemon juice, maple syrup or sweetener of choice to a pot and cook over medium high heat for about 5 to 10 minutes or until the cherries have broken down and release their juice.
- Optional Step: Mix 1 teaspoon of cornstarch with 2 teaspoons of water to make a cornstarch slurry. Add one half of the cornstarch slurry to the cherry compote to the bubbly cherries and mix well. The sauce should coat the back of the spoon. Reassess to see if you need to add the rest of the cornstarch slurry. The sauce will continue to thicken as it cools down.
- During the last 30 seconds of cooking, add your alcohol of choice. If you want to make this alcohol free, remove the cherry compote from the heat and add a little almond extract instead.
- Remove the boozy cherries from heat and cool.
Quick and Easy Graham Cracker Crumble
- Place graham crackers in a plastic bag and crush them with a rolling pin. Alternatively, place the graham crackers in the food processor to pulse into fine crumbs. Place the crumbs into a bowl.
- Pour the butter or dairy free alternative into the graham cracker crumbs and mix well. Set it aside.
No Bake Whipped Cheesecake Mousse
- Whip the heavy whipping cream, dairy free whipping cream or coconut whipped cream until stiff peaks form. Place in a medium bowl.
- Add cream cheese or vegan cream cheese into the mixing bowl along with vanilla, lemon zest, maple syrup or sweetener of choice. Mix until creamy smooth.
- Fold the whipped heavy cream into the cream cheese mixture.
How to Assemble Cheesecake Jars
Have fun and layer these cute mini cheesecake cups in any pattern you desire. Here is what we did…
- First, add a layer of graham cracker crumbles. Gently pat it down.
- Next, add a layer of the cheesecake mixture on top of the graham cracker crumble.
- Drizzle a spoonful or two of those luscious boozy cherries on top of the cream cheesecake layer.
- Repeat this layering process one more time and add a fresh cherry to garnish.
How to Pit Cherries Without a Cherry Pitter?
The great news is this recipe only needs about 2 cups of pitted cherries to make cherry cheesecake jars. The cherry pitting process does not take too long unless only 1 cherry gets in the bowl for every 3 to 4 that go in your mouth. The struggle is real! (smiling)
If you are one of those lucky individuals with a cherry pitter utensil, that is the easiest option. However, there are several alternative methods you can also use to pit a cherry. Use the method that you feel most comfortable with.
Knife Method
Use a paring knife and cut the cherry in half and then loosen the pit to remove. The benefit of using a knife to remove the pit is that it keeps the cherries symmetrical, and they are not crushed.
Chopstick and Bottle Method
This method has never really worked well for us as it can make a holy mess. First, you need to find a jar (like an old fashion pop bottle) with a small opening. Next, place the fresh cherry stem side down on the top of the bottle.
Using a chopstick, metal straw or skewer, push the pit down and out and into the glass. Not only is cherry pitting method messy, but you must be careful to not tip over the glass while you exert pressure.
Pastry Tip Method
Find a pastry tip with a smaller than pit size opening. Place the pastry tip, narrow side up on a cutting board. Then place the cherry on top of the pastry tip with the stem side facing upwards. Gently, press the cherry through the pastry tip to remove the pit from the top of the cherry. Cherries will get crushed with the pastry tip method.
Paper Clip or Hair Pin Method
First you need to straighten out the paperclip or hair pin, so it has a hook on one end and straight on the other. Place the cherry on a cutting board with the stem side up.
While firmly holding the cherry with your non-dominate hand, insert the hook, and gently scoop and twist to remove the cherry pit. This is our least favorite method.
Recipe Tips
These no bake cherry cheesecake jars are quick and easy to make. Try these easy tips for the best results.
- Wear kitchen or disposable gloves if you are pitting cherries and don’t want to stain your fingers. In addition, you might want to don an apron as cherry pitting can be a juicy messy procedure.
- Try using frozen pitted cherries for a quick time saving hack and enjoy this mini dessert all year around.
- Use a plant based cream cheese that has no water added or cashews to make delicious vegan cheesecake cups.
- Bring the cream cheese to room temperature to make it easier to mix.
- For the best results, freeze your bowl and beaters before whipping the COLD cream.
- To keep it tidy, we used a piping bag to layer up the cheesecake in the jars. You can also use a small spoon.
- This recipe will make 5 mini cheesecake jars. Our jars have a 4-ounce capacity.
- Making these little mini cheesecakes in a mason jar is super convenient. You can make the desserts in advance and store them in the refrigerator with the lid on. However, you can also make individual cheese cakes in any type of glass so you can see the layers. We have used martini glasses or wine glasses to make this mini cheesecake recipe extra fancy.
Variations and Substitutions
- Experiment with different spirits to make drunken cherries or exchange with almond extract.
- Exchange the cherries with other seasonal fruit in season. In summer, try these no bake cheesecake jars with blackberries, currants, strawberries, blueberries, peaches, nectarines, or even a little homemade apricot freezer jam. Fall and winter fruits like peeled apples and pears make a delicious compote. Try adding a little cinnamon or warming spice.
- Dairy Sensitivities? We totally get it! To prevent tummy woes, exchange light cream cheese with vegan cream cheese. In addition, there are many dairy free whipping creams on the market or use coconut cream and whip until fluffy.
- To make a gluten free no bake cheesecake dessert, there are many different gluten free graham crackers and digestive biscuits on the market. Be sure to use gluten free cornstarch. Most distilled alcohol is gluten free but you will doublecheck. We used Knob Creek because it is a gluten-free bourbon.
- Feeling lazy? Use prepared canned cherry pie filling instead of fresh cherries. Add in a little alcohol and lemon zest and call it a day.
Frequent Asked Questions (FAQ’s)
There are 2 different options for storing no-bake cheesecake jars. You can store each of the individual ingredients such as the cheesecake filling, fruit filling and graham cracker or cookie crumble in separate containers with lids in the refrigerator for up to 3 days.
Then, you can assemble them in mason jars by layering the ingredients just before serving. The second option is to assemble the cheesecake jars up to 24 hours in advance, cover with mason jar lid and refrigerate. In addition, these cherry cheesecake jars can be covered and frozen for up to 3 months. Thaw in the refrigerator overnight before serving.
Boozy cherry compote can be stored covered in the refrigerator for 2 weeks or frozen for up to 3 months in a freezer safe container.
July through early August is peak season for cherries in the Traverse City, Michigan area. This usually coincides with the Michigan cherry festival.
More Dessert Cup Recipe Ideas
Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.
No Bake Boozy Cherry Cheesecake Jars
Equipment
- rolling pin or food processor to crush the graham crackers into a fine crumb
Ingredients
Boozy Cherries
- 2 cups sweet cherries fresh cut in half and pit removed (reserve some whole for garnishing) or can use frozen pitted cherries.
- ½ cup water
- 1.5 tablespoons lemon juice or juice from ⅓ lemon
- 2 tablespoons maple syrup or sweetener of choice - to taste
- 2 to 3 tablespoons bourbon or alcohol of choice to taste. (See Recipe Notes: Add ½ teaspoon of almond extract instead of alcohol to keep the recipe kid friendly.)
- 1 teaspoon cornstarch gluten free and mix with 2 teaspoons of water to make a cornstarch slurry.
- 2 teaspoons water to make cornstarch slurry
Graham Cracker Crumble
- 4 whole graham crackers gluten free or regular depending on your needs
- 3 tablespoons butter or vegan butter
Cheesecake Mousse
- 1 cup heavy whipping cream or dairy free cold whipping cream or coconut cream.
- 8 ounces cream cheese room temperature light or a vegan cream cheese made without cashews.
- 1 teaspoon vanilla
- ⅓ cup maple syrup or sweetener of choice - to taste
- 1 tablespoon lemon zest or zest from one lemon
Instructions
Boozy Cherry Compote
- Wash and remove the pit from the cherries.
- Add the fresh pitted cherries to a sauce pan along with water, lemon juice, maple syrup and bourbon and cook over medium heat until the cherries start to break down and release their juice. This takes between 5 to 10 minutes. (If you are using almond extract instead of alcohol, please see the recipe notes below.)
- Make a cornstarch slurry. Add 1 teaspoon of cornstarch and 2 teaspoons of water in a small bowl and mix well. Add ½ of the cornstarch slurry to the cooking cherries. Mix well and reassess if you need the other half. The sauce will continue to thicken as it cools down. It should be thick enough to coat the back of a spoon. Add the other half of cornstarch slurry as needed.
Cheesecake Mousse Filling
- In a bowl whip the heavy whipping cream (or coconut cream or vegan whipping cream) until it forms stiff peaks. In a separate bowl combine together the cream cheese (or vegan cream cheese) vanilla, maple syrup and zest from one lemon and mix until smooth. Taste and adjust for sweetness as desired.
- Gently fold the whipping cream into the cream cheese mixture. Place cream cheese filling in a piping bag if desired. Set aside.
Graham Cracker Crumble
- Place 4 whole graham cracker sheets into a baggie and beat with a rolling pin or place in a food processor and pulse until its is fine crumbs. (Each graham sugar sheet contains 4 perforated crackers.)
- Place the graham crackers in a bowl and add the butter or vegan butter and stir well. Set aside.
Assembly
- First, add a layer of graham cracker crumbles into the jar or cup .Gently pat it down. Next, add a layer of the cheesecake mixture on top of the graham cracker crumble. Finally drizzle a spoonful or two of those luscious boozy cherries on top of the cream cheesecake layer. Repeat this layering process one more time and add a fresh cherry to garnish.
- Garnish with a dollop of whipped topping, cherries and chocolate shavings if you desire.
Video
Notes
- Wear kitchen or disposable gloves if you are pitting cherries and don’t want to stain your fingers. In addition, you might want to don an apron as cherry pitting can be a juicy messy procedure.
- Try using frozen pitted cherries for a quick time saving hack and enjoy this mini dessert all year around.
- Use a plant based cream cheese that has no water added or cashews to make delicious vegan cheesecake cups.
- Bring the cream cheese to room temperature to make it easier to mix.
- For the best results, freeze your bowl and beaters before whipping the COLD cream.
- To keep it tidy, we used a piping bag to layer up the cheesecake in the jars. You can also use a small spoon.
- This recipe will make 5 mini cheesecake jars. Our jars have a 4-ounce capacity.
- Making these little mini cheesecakes in a mason jar is super convenient. You can make the desserts in advance and store them in the refrigerator with the lid on.
Brandie P says
This is a bit confusing, are you adding the alcohol in the beginning or at the end?
Add the fresh pitted cherries to a sauce pan along with water, lemon juice, maple syrup, bourbon (or alcohol of choice or almond extract) and cook over medium heat until the cherries start to break down and release their juice. This takes between 5 to 10 minutes.
During the last 30 seconds of cooking, Add bourbon or alcohol of choice. If you want to make this alcohol free, remove the cherry compote from the heat and add a little almond extract instead of alcohol. Remove the boozy cherries from heat and allow them to cool down to room temperature.
HWC Magazine says
Hi there Brandie. Thanks so much for pointing this out! We have updated the No bake Boozy Cherry Cheesecake Jars to explain the process of exchanging the alcohol (if desired to make kid friendly) with almond extract and added information in the recipe notes. "Add the fresh pitted cherries to a sauce pan along with water, lemon juice, maple syrup, bourbon and cook over medium heat until the cherries start to break down and release their juice. This takes between 5 to 10 minutes. (If you are using almond extract instead of alcohol, please see the recipe notes below.)" Recipe Notes: "Using Almond Extract instead of Alcohol - If you are preparing this dessert for children or wish to make this recipe alcohol free, you have the option of when you want to add the almond extract. If you add the almond extract before the cherries cook down, the almond flavor will be reduced. However, if you add the almond extract after the cherries have reduced but right before you add the cornstarch slurry the almond flavor will be more pronounced. Either way, it's delicious and its your personal choice." Please let us know if you have any further questions. It's one of our favorite make ahead desserts. Take Care
Judee says
Yum !I really like the look of these boozy cherry cheesecake jars and I'm sure I would love the taste too. They look amazing! I use a plastic straw to push the pit through the cherry and it works really well.
HWC Magazine says
Thanks so much Judee. I guess pitting cherries with a straw is something you have to practice. We are so happy to be able to enjoy a dairy free cheesecake and we bet you will love it too.
Priya says
These are perfect treats😍 I have black cherries in my fridge and I am tempted to try this one 😃
HWC Magazine says
We hope you do! These no bake cheesecake jars do not disappoint. Take Care
Liz says
YUM! I have had black cherries in the fridge ever since they started appearing in the market this summer! These mini cheesecake desserts look fabulous---and are perfect for a fun summer dessert.
HWC Magazine says
Thank you Liz! Same here... these sweet black cherries are so delicious, sweet and perfect for just eating straight from the bowl or putting a few in cheesecake jars.
Valentina says
What a delightful summer dessert. The cherries are gorgeous! 🙂 ~Valentina
HWC Magazine says
Thanks so much Valentina! We can't seem to get enough of those in season sweet cherries- so good. Glad you liked those little cheesecakes in a jar! Take care
Hannah says
Love EVERYTHING about these! No bake, boozy, and cheesecake? Yes, yes, and yes! This heat isn't letting up anytime soon so I should have these stocked up ASAP.
HWC Magazine says
Thank you Hannah! No bake desserts are one of our favorite ways to stay cool on the dog days of summer. Please take care of yourself.
Mimi Rippee says
I don’t make many desserts, but I’m a real sucker for those in individual dishes! They’re just too cute. Love this recipe, and I’m printing it!
HWC Magazine says
Awww thanks so much Mimi. We do not make desserts often either - but when we do we are going big with a cherry on top! (smiling) You can go wrong with boozy cherry. Take Care
Heidi | The Frugal Girls says
I really appreciated your tip for freezing the bowl and beaters before whipping the cold cream... brilliant! This is one gorgeous dessert.
HWC Magazine says
You are very welcome and thank you. Heavy whipping cream or coconut cream whips us so much faster if you freeze the bowls and beaters first. The cream gives these cherry cheesecake jars a delicious light texture.
Michelle says
How cute and fantastic are these mini cherry cheesecake jars! I'm thinking kirsch would give it a nice Black forest feel! 😉
Kevin says
Just make the glass a little bigger please!
HWC Magazine says
Double batch for you!
Tonette Joyce says
Oh,Bobbi Ann! I have bookmarked this one for sure! Those cherries look so wonderful.. I agree with Erika...you should go into the cherry export business!
erika says
Bam. I want these. Can you ship them to me? Thanks 🙂
Such a fabulous recipe!!!
Geni - Sweet and Crumby says
What a great pairing of flavors. Any dad would have been a lucky guy to be served that! The teenagers were pretty lucky too Bam! Take care sweetie. Hope you are recovering well.
Bernice says
BAM - WOW! Awesome! I would love to have one. 🙂