Layers of creamy cheesecake and strawberry compote served in individual jars. Easy, fresh, and spring-inspired.
# What You'll Need:
→ Base
01 - 4.25 ounces graham crackers or digestive biscuits, crushed
02 - 1.75 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 granulated sugar
10 - 1 tablespoon lemon juice
→ Garnish
11 - 6 whole strawberries
12 - Fresh mint leaves (optional)
# How To Make It:
01 - Combine crushed graham crackers or digestive biscuits and melted unsalted butter in a mixing bowl. Stir until the mixture is even and resembles wet sand. Divide the base among 6 clean glass jars, pressing firmly to create a compact layer. Set aside.
02 - Beat softened cream cheese, powdered sugar, vanilla extract, and lemon zest in a large bowl until completely 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 mixture until fully incorporated.
03 - Distribute the cheesecake cream evenly over the prepared biscuit base in each jar. Smooth the surface with a spoon or spatula. Refrigerate the jars for a minimum of 2 hours so the cheesecake sets.
04 - Place chopped strawberries, granulated sugar, and lemon juice in a small saucepan. Cook over medium heat for 5 to 7 minutes, stirring regularly, until strawberries break down and the mixture thickens. Allow the compote to cool completely.
05 - Spoon the cooled strawberry compote onto the set cheesecake layer in each jar. Top with a whole strawberry and a fresh mint leaf, if desired. Serve chilled.
