Creamy cheesecake, easy strawberry compote, and buttery base all layered in individual jars for delicious convenience.
# What You'll Need:
→ Base
01 - 4 1/4 ounces graham crackers or digestive biscuits, crushed
02 - 3 1/2 tablespoons unsalted butter, melted
→ Cheesecake Layer
03 - 10 2/3 ounces cream cheese, softened
04 - 3/4 cup cold whipping cream
05 - 2 3/4 ounces powdered sugar
06 - 1 teaspoon vanilla extract
07 - Zest of 1 lemon
→ Strawberry Compote
08 - 10 2/3 ounces fresh strawberries, hulled and chopped
09 - 2 tablespoons granulated sugar
10 - 1 tablespoon lemon juice
→ Garnish
11 - 6 whole strawberries
12 - Fresh mint leaves, optional
# Directions:
01 - Combine crushed graham crackers or digestive biscuits with melted unsalted butter in a bowl, mixing until the texture resembles wet sand. Distribute the mixture evenly into the bottoms of 6 clean glass jars, pressing lightly to achieve a compact foundation. Set aside.
02 - In a large mixing bowl, blend softened cream cheese with powdered sugar, vanilla extract, and lemon zest until smooth and creamy. In a separate bowl, whip the cold whipping cream to soft peaks using a hand mixer or stand mixer. Gently fold the whipped cream into the cream cheese base until fully integrated.
03 - Spoon the cheesecake mixture over the prepared biscuit bases in each jar, dividing evenly. Smooth the surface of each layer with the back of a spoon. Refrigerate for a minimum of 2 hours to allow the layers to set properly.
04 - In a small saucepan over medium heat, combine chopped strawberries, granulated sugar, and lemon juice. Cook for 5 to 7 minutes, stirring occasionally, until the strawberries have softened and the sauce thickens slightly. Allow the compote to cool completely.
05 - Once the jars are chilled, spoon the cooled strawberry compote over each cheesecake layer.
06 - Garnish each jar with a whole strawberry and a mint leaf if desired. Serve well-chilled.
