# What You'll Need:
→ Base
01 - 1 cup crushed graham crackers or digestive biscuits
02 - 3.5 tablespoons unsalted butter, melted
→ Cheesecake Layer
03 - 10.5 ounces cream cheese, softened
04 - 0.85 cup whipping cream, cold
05 - 0.67 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:
01 - Combine crushed graham crackers or digestive biscuits with melted butter in a mixing bowl until the mixture forms a wet sand consistency. Divide and press evenly into the bases of six 7-ounce glass jars to create a compact layer. Set aside.
02 - Using a hand mixer or stand mixer, blend softened cream cheese with powdered sugar, vanilla extract, and lemon zest until perfectly smooth. Separately, whip cold whipping cream to soft peaks. Carefully fold the whipped cream into the cheese mixture until uniform.
03 - Distribute the cheesecake filling equally into each jar over the prepared base. Gently smooth the tops. Refrigerate for a minimum of 2 hours for proper setting.
04 - In a saucepan, cook the chopped strawberries with granulated sugar and lemon juice over medium heat, stirring occasionally, until the fruit breaks down and sauce thickens, about 5–7 minutes. Allow to cool fully.
05 - Once cheesecake layers are chilled, spoon cooled compote over each jar. Finish with a whole strawberry and fresh mint leaf, if desired. Serve well chilled.
