Can I make these dessert jars ahead of time?

Yes, they are ideal for making ahead. Assemble up to 24 hours in advance for best texture and flavor.

Can I use frozen raspberries?

Absolutely. No need to thaw first. Just cook a minute or two longer to reduce excess liquid.

Are these dessert jars healthy?

They are lighter than traditional desserts thanks to Greek yogurt and fruit. For more nutrition insights, BBC Good Food highlights yogurt-based desserts as balanced sweet options.

How do I keep the layers clean?

Use a spoon or piping bag and wipe the jar edges between layers if needed.

Can kids help make this recipe?

Yes, this is a great no-bake recipe for kids since there is no oven and minimal stove time.

No-Bake Raspberry Vanilla Dessert Jars

Description

These No-Bake Raspberry Vanilla Dessert Jars are creamy, bright, and beautifully layered with vanilla yogurt cheesecake-style cream, quick raspberry compote, and cookie crumbs. Zero baking, big wow factor, and perfect for make-ahead entertaining or a quick family-friendly treat.

Ingredients

Raspberries, fresh or frozen: 2 cups (250 g)

Honey or maple syrup, for berries: 2 tbsp (30 ml)

Lemon juice: 1 tbsp (15 ml)

Cornstarch (optional, for thicker compote): 1 tsp (3 g)

Water (only if using cornstarch): 1 tbsp (15 ml)

Cream cheese, softened: 8 oz (225 g)

Greek yogurt, plain or vanilla: 1 cup (240 g)

Honey or maple syrup, for cream: 3 tbsp (45 ml)

Vanilla extract: 2 tsp (10 ml)

Fine salt: 1 pinch

Graham crackers or vanilla wafer crumbs: 1 cup (120 g)

Butter, melted (optional): 1 tbsp (15 g)

Fresh raspberries and mint (optional): as needed

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Instructions

1. Make the raspberry layer: Add raspberries, 2 tbsp (30 ml) honey or maple syrup, and lemon juice to a small saucepan. Cook over medium heat for 6 to 8 minutes, stirring gently, until berries break down and the mixture looks glossy.

2. Optional thickener: If you want a firmer compote, stir cornstarch with water, then whisk into the berries. Simmer 30 to 60 seconds until lightly thickened.

3. Cool completely: Transfer compote to a bowl and cool to room temperature, then chill for 15 to 20 minutes so layers stay clean.

4. Make the vanilla cream: Beat softened cream cheese in a bowl until completely smooth. Add Greek yogurt, 3 tbsp (45 ml) honey or maple syrup, vanilla, and a pinch of salt. Mix until creamy and lump-free.

5. Prep crumbs: Crush graham crackers or vanilla wafers into fine crumbs. Stir in melted butter if you want a richer, more cohesive crumb layer.

6. Assemble jars: In 6 small jars (about 6 to 8 oz each), add 2 tbsp crumbs, then 3 tbsp vanilla cream, then 2 tbsp raspberry compote. Repeat once more, finishing with raspberry on top.

7. Chill: Cover and refrigerate at least 2 hours (or overnight) until set.

8. Serve: Top with fresh raspberries or mint right before serving. Enjoy chilled.

Notes

Sweetness tip: Taste your berries first. Very tart raspberries may need an extra 1 to 2 tbsp (15 to 30 ml) sweetener.

Clean layers: Always cool the raspberry compote fully before assembling so the vanilla layer stays bright and defined.

No saucepan option: You can mash fresh raspberries with sweetener and lemon for a quick raw layer, but it will be looser and less jammy.

Gluten-free: Use gluten-free cookies or certified gluten-free grahams for the crumb layer.

Dairy-free: Swap in dairy-free cream cheese and thick coconut yogurt.

Make-ahead: Best within 24 hours for the cleanest layers, but keeps well up to 4 days refrigerated.

Prep Time: 20 mins
Cook Time: 10 mins
Category: Desserts
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 jar
Calories: 210
Sugar: 16 g
Sodium: 180 mg
Fat: 9 g
Saturated Fat: 5 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 24 g
Fiber: 4 g
Protein: 8 g
Cholesterol: 25 mg