Creamy cheesecake, fresh strawberry compote, and biscuit base layered in convenient jars. Spring dessert delight.
# Ingredient List:
→ Base
01 - 1 cup graham crackers or digestive biscuits, crushed
02 - 3.5 tablespoons unsalted butter, melted
→ Cheesecake Layer
03 - 10.5 ounces cream cheese, softened
04 - 7 fluid ounces whipping cream, cold
05 - 2/3 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 sugar
10 - 1 tablespoon lemon juice
→ Garnish
11 - 6 whole strawberries
12 - Fresh mint leaves (optional)
# How-To Steps:
01 - Combine crushed graham crackers or digestive biscuits with melted butter in a mixing bowl. Stir until the mixture resembles wet sand. Distribute evenly into the bottoms of 6 glass jars and press gently to form a compact bottom layer.
02 - In a large bowl, blend softened cream cheese, powdered sugar, vanilla extract, and lemon zest until smooth. In a separate bowl, whip cold whipping cream to soft peaks, then fold gently into the cream cheese mixture until light and fully incorporated.
03 - Spoon the cheesecake mixture over the biscuit base in each jar, divide evenly, and smooth the tops using a spoon. Refrigerate jars for a minimum of 2 hours to allow the layers to set.
04 - In a small saucepan over medium heat, combine chopped strawberries, sugar, and lemon juice. Cook for 5 to 7 minutes, stirring occasionally, until the fruit softens and the compote thickens. Let the mixture cool fully before use.
05 - Once jars are chilled, top each cheesecake layer with the cooled strawberry compote. Garnish each jar with a whole strawberry and a mint leaf if desired. Serve chilled.
