These no-bake portable cheesecakes are rich and creamy and swirled with fresh strawberries and honey for sweetness--perfect for a picnic or a backyard barbecue! We've used some Greek yogurt to lighten up this healthy dessert.

Source:, May 2018


Recipe Summary

35 mins
2 hrs 35 mins


Ingredient Checklist


Instructions Checklist
  • Stir strawberries and 2 tablespoons honey together in a small saucepan. Bring to a simmer over medium heat, stirring often. Cook until the berries are juicy and broken down and the mixture resembles rustic jam, about 10 minutes. Set aside.

  • Meanwhile, pour half-and-half into a saucepan. Sprinkle gelatin over the half-and-half and let stand until the gelatin is softened, 5 minutes. Place the saucepan over low heat. Stir until the mixture is steaming hot and the gelatin melts into the cream. Remove from the heat and stir in vanilla.

  • Mix graham cracker crumbs and butter in a small bowl with a fork until evenly moistened. Using a heaping tablespoonful per jar, divide the crumb mixture among ten 4-oz. mason jars, pressing into the bottoms with a spoon or fingertips.

  • Beat cream cheese and the remaining 6 tablespoons honey with an electric mixer in a large bowl. Add yogurt and beat to combine. Scrape the sides of the bowl and add the gelatin mixture; beat until smooth. Using a silicone spatula, mix in 1/3 cup of the strawberry mixture. Spoon the cream cheese mixture into the jars, dividing evenly. Top each cheesecake with a heaping 1/4 teaspoon of the remaining strawberry mixture.

  • Refrigerate the cheesecakes until set, at least 2 hours.


To make ahead: Refrigerate cheesecakes for up to 2 days.

Equipment: Ten 4-oz. mason jars

Nutrition Facts

1 cheesecake
188 calories; protein 4.5g; carbohydrates 22.3g; dietary fiber 0.6g; sugars 18.1g; fat 9.5g; saturated fat 5.3g; cholesterol 27.6mg; vitamin a iu 307IU; vitamin c 11.4mg; folate 15.4mcg; calcium 61.8mg; iron 0.4mg; magnesium 10.4mg; potassium 117.2mg; sodium 119.2mg; added sugar 14g.

2 fat, 1 other carbohydrate, 1/2 starch