No-Bake Butterbeer Cheesecake Jars Recipe

Name: No-Bake Butterbeer Cheesecake Jars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pint Heavy Whipping Cream; 2/3 cups Powdered Sugar; 1 box (3/4 Oz. Size) Butterscotch Instant Pudding, Unprepared; 1/2 cups Half-and-half; 1/2 cups Cream Soda; 8 ounces, weight Cream Cheese, Softened; 3/4 cups Graham Cracker Crumbs; 1 teaspoon Dark Brown Sugar; 2 Tablespoons Butter, Melted; Butterscotch Or Caramel Chips, As Needed For Topping

Servings: persons

1
First, make the simple whipped cream. Combine heavy cream and powdered sugar in a large bowl and use a hand mixer to whip it up completely into a stiff but airy whipped cream. It takes a few minutes but it will happen, so be patient. Set it aside and make the pudding next. Whisk the instant pudding, half-and-half and cream soda together in a bowl and let it sit for 5 minutes. Then beat in the softened cream cheese. Finally, switch to a spatula and fold in two cups of the whipped cream until it becomes like a thick, rich mousse. Let it chill in the refrigerator for an hour to develop flavor and firm up a little.
2
When the hour is up, it's time to assemble. First, quickly stir the graham crackers, brown sugar and melted butter together to make the crust. Then I love using glass mugs for this recipe so that it's like a butterbeer drink. I used two huge mason jar mugs and one was plenty for my husband and I to split. You can use cute mini mugs to make little mini desserts too. Whatever size you decide to use, evenly distribute the crust mixture in the bottom of each mug. Then evenly distribute the cheesecake mixture on top of the crust, and finally top each one with a big dollop of the remaining whipped cream. Sprinkle either butterscotch or caramel chips for the perfect finishing touch and serve! Enjoy!

768

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pint Heavy Whipping Cream, 2/3 cups Powdered Sugar, 1 box (3/4 Oz. Size) Butterscotch Instant Pudding, Unprepared, 1/2 cups Half-and-half, and more.

Yes, No-Bake Butterbeer Cheesecake Jars falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

No-Bake Butterbeer Cheesecake Jars

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions