Enjoy creamy cheesecake and strawberry compote in individual jars—simple, elegant, and fresh for spring gatherings.
# 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 - 3/4 cup 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 biscuits with melted butter in a mixing bowl until the mixture resembles wet sand. Divide evenly into the bottoms of 6 glass jars and press gently to compact. Set aside.
02 - Blend cream cheese with powdered sugar, vanilla extract, and lemon zest in a bowl until smooth. In a separate bowl, whip the cold whipping cream to soft peaks, then fold it gently into the cream cheese mixture until fully incorporated.
03 - Spoon the cheesecake filling evenly over the biscuit base in each jar. Smooth with a spoon and refrigerate for at least 2 hours to set.
04 - Combine chopped strawberries, sugar, and lemon juice in a saucepan. Cook over medium heat for 5 to 7 minutes, stirring occasionally, until strawberries soften and thicken. Cool completely.
05 - Top each jar with cooled strawberry compote, a whole strawberry, and a mint leaf if desired. Serve well chilled.
