Creamy cheesecake, fruity compote, and crisp biscuit base layered in jars for a refreshing spring dessert.
# What You Need:
→ Biscuit Base
01 - 4.2 ounces graham crackers or digestive biscuits, finely crushed
02 - 3.5 tablespoons unsalted butter, melted
→ Cheesecake Layer
03 - 10.5 ounces cream cheese, softened
04 - 7 fluid ounces heavy whipping cream, well chilled
05 - 2.8 ounces powdered sugar
06 - 1 teaspoon pure vanilla extract
07 - Finely grated zest of 1 lemon
→ Strawberry Compote
08 - 10.5 ounces fresh strawberries, hulled and chopped
09 - 2 tablespoons granulated sugar
10 - 1 tablespoon fresh lemon juice
→ Garnish
11 - 6 whole strawberries
12 - Fresh mint leaves (optional)
# How to Make It:
01 - In a mixing bowl, combine the crushed biscuits with melted butter until evenly moistened. Distribute mixture equally among 6 clean jars and press gently to form a compact layer at the bottom. Set jars aside.
02 - Beat softened cream cheese with powdered sugar, vanilla extract, and lemon zest until creamy. In a separate bowl, whip cold heavy cream to soft peaks, then fold into the cream cheese mixture gently until just blended.
03 - Portion the cheesecake mixture evenly over the biscuit bases in the jars. Smooth the upper surface of each layer with a spoon. Refrigerate the jars for a minimum of 2 hours until the filling is set.
04 - In a small saucepan over medium heat, combine chopped strawberries, granulated sugar, and lemon juice. Cook for 5 to 7 minutes, stirring occasionally, until the strawberries soften and the sauce thickens gently. Allow compote to cool fully.
05 - Once jars are well chilled, spread the cooled strawberry compote over the cheesecake layer in each jar.
06 - Top each jar with a whole strawberry and a mint leaf, if desired. Serve thoroughly chilled.
