# What You’ll Need:
→ Base
01 - 1 cup crushed graham crackers or digestive biscuits
02 - 3 1/2 tablespoons unsalted butter, melted
→ Cheesecake Layer
03 - 10 1/2 ounces cream cheese, softened
04 - 3/4 cup cold whipping cream
05 - 2/3 cup powdered sugar
06 - 1 teaspoon vanilla extract
07 - Zest of 1 lemon
→ Strawberry Compote
08 - 10 1/2 ounces fresh strawberries, hulled and chopped
09 - 2 tablespoons granulated sugar
10 - 1 tablespoon lemon juice
→ Garnish
11 - 6 whole fresh strawberries
12 - Fresh mint leaves (optional)
# Directions:
01 - Combine crushed biscuits with melted butter in a bowl. Mix until the consistency resembles wet sand. Divide evenly among 6 jars and press down gently to form a compact bottom layer.
02 - In a large mixing bowl, beat cream cheese with powdered sugar, vanilla extract, and lemon zest until smooth. In a separate bowl, whip whipping cream to soft peaks, then fold gently into the cream cheese mixture until completely combined.
03 - Spoon cheesecake mixture evenly into jars over the biscuit base. Smooth the tops with a spoon. Refrigerate jars for a minimum of 2 hours to set.
04 - Combine chopped strawberries, sugar, and lemon juice in a small saucepan. Cook over medium heat for 5–7 minutes, stirring occasionally, until strawberries break down and sauce thickens slightly. Allow compote to cool completely.
05 - Spoon cooled strawberry compote evenly over the cheesecake layer in each jar.
06 - Top each jar with a whole strawberry and fresh mint leaf, if desired. Serve chilled.
