Go Back

Fourth of July Strawberry Cheesecake Mason Jar Dessert

Looking for an easy Fourth of July dessert? This yummy strawberry cheesecake checks all the boxes for the perfect patriotic dessert…no-bake, super simple, red, white, and blue, and its presentation is sure to impress!

Course Dessert
Cuisine American
Prep Time 30 minutes
Servings 6 servings



  • 1 cup graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons softened butter

Cheesecake Filling

  • 8 oz softened cream cheese
  • 1 cup powdered sugar
  • 1 cup heavy whipping cream
  • 1 tablespoons vanilla extract

Strawberry Layer

  • Strawberry sauce (recipe below) or strawberry pie filling or strawberry dessert topping
  • 1 cup sliced strawberries (to mix in sauce)
  • 2-3 strawberries sliced (for garnishing)
  • handful of blueberries

Strawberry Sauce (if making homemade)

  • 1 pint strawberries
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla
  • 1 tablespoon cornstarch (optional)
  • 1/2 teaspoon lemon juice (optional)


The Crust Layer

  1. Combine the graham cracker crumbs, sugar, and softened butter well in a mixing bowl until it’s all moistened with the butter. (You can make graham cracker crumbs in the blender or food processor) 

  2. Divide the mixture evenly between the jars (about 4 tablespoons each) and slightly press down with the end of your fingers.

The Cheesecake Layer

  1. Combine the softened cream cheese, powdered sugar, whipping cream, and vanilla in another bowl and mix with a hand mixer until it’s light and fluffy.

  2. Spoon the cheesecake filling evenly into the jars on top of the graham cracker crust layer.

The Strawberry Sauce Layer

  1. Core and slice a cup of strawberries. Slice 2-3 more strawberries and set aside for garnish.

  2. Stir the sliced strawberries into the strawberry sauce (if making homemade see below) and top each cheesecake layer with the desired amount.

  3. Garnish with strawberry slices and blueberries.

OPTIONAL Homemade Strawberry Sauce (skip if using ready made)

  1. Core and cut in half a pint of strawberries.

  2. In a saucepan, heat the halved strawberries, sugar, lemon juice (optional), and vanilla until juice begins to form. Mash a few of the strawberries with a wooden spoon and simmer until the sauce thickens.

  3. Transfer the sauce to a blender and puree until smooth. Then transfer it back to the saucepan.

    To thicken it further, make a cornstarch slurry of one tablespoon of cornstarch and two tablespoons of water. Slowly stir it into the sauce until it thickens.

  4. Let the sauce cool for 10 minutes, then stir in the sliced strawberries and top the cheesecakes with the mixture and garnish like above.