Creamy cheesecake and fresh strawberries layered in jars. Easy, chilled, and perfect for spring enjoyment.
# What You Need:
→ Base
01 - 4.2 ounces graham crackers or digestive biscuits, crushed
02 - 1.8 ounces unsalted butter, melted
→ Cheesecake Layer
03 - 10.6 ounces cream cheese, softened
04 - 6.8 fluid ounces whipping cream, cold
05 - 2.8 ounces powdered sugar
06 - 1 teaspoon vanilla extract
07 - Zest of 1 lemon
→ Strawberry Compote
08 - 10.6 ounces fresh strawberries, hulled and chopped
09 - 2 tablespoons sugar
10 - 1 tablespoon lemon juice
→ Garnish
11 - 6 whole strawberries
12 - Fresh mint leaves (optional)
# How To Make It:
01 - In a bowl, combine crushed graham crackers or digestive biscuits with melted butter and mix until the texture is similar to wet sand. Distribute evenly into the bottoms of 6 clean glass jars and gently press to create a compact layer. Set aside.
02 - Using a large mixing bowl, beat softened cream cheese with powdered sugar, vanilla extract, and lemon zest until the mixture is smooth. In a separate bowl, whip cold cream to soft peaks. Gently fold whipped cream into the cream cheese mixture until a homogenous texture is achieved.
03 - Spoon the cheesecake mixture evenly over the biscuit base in the jars, smoothing the tops with a spoon. Refrigerate jars for at least 2 hours to allow the cheesecake layer to set.
04 - In a small saucepan, place chopped strawberries, sugar, and lemon juice. Cook over medium heat for 5 to 7 minutes, stirring occasionally, until strawberries have broken down and the mixture thickens slightly. Cool completely.
05 - Once chilled, top each jar's cheesecake layer with the cooled strawberry compote. Garnish with a whole strawberry and a mint leaf, if desired. Serve well chilled.
