Cream cheese, strawberries, and biscuit base layered in individual jars for a fresh, easy-to-enjoy spring treat.
# What You'll Need:
→ Base
01 - 4.25 ounces graham crackers or digestive biscuits, finely crushed
02 - 3.5 tablespoons unsalted butter, melted
→ Cheesecake Layer
03 - 10.5 ounces cream cheese, softened
04 - 0.85 cup heavy whipping cream, cold
05 - 0.6 cup powdered sugar
06 - 1 teaspoon vanilla extract
07 - Zest of 1 lemon
→ Strawberry Compote
08 - 10.5 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)
# How To Make It:
01 - In a medium bowl, blend the crushed biscuits with melted butter until the mixture takes on the texture of moist sand. Evenly distribute the mixture into the bottoms of 6 small glass jars and gently press to create a firm base.
02 - In a separate large bowl, beat the softened cream cheese with powdered sugar, vanilla extract, and lemon zest until fully creamy. In another bowl, whip the cold heavy cream to soft peaks, then fold it gently into the cream cheese mix until you achieve a uniform consistency.
03 - Spoon the cheesecake filling over the prepared crusts in each jar, dividing evenly among the jars. Smooth the tops, cover, and refrigerate for at least 2 hours for the filling to firm.
04 - In a small saucepan, combine the chopped strawberries, sugar, and lemon juice. Simmer over medium heat for 5 to 7 minutes, stirring occasionally, until the strawberries have softened and the sauce has slightly thickened. Allow the compote to cool to room temperature.
05 - Once the cheesecake layer is set, distribute the cooled strawberry compote over each jar. Garnish each dessert with a whole strawberry and a fresh mint leaf if desired. Serve chilled.
