# What You Need:
→ Base
01 - 1 cup graham crackers or digestive biscuits, crushed
02 - 3 1/2 tablespoons unsalted butter, melted
→ Cheesecake Layer
03 - 10 1/2 ounces cream cheese, softened
04 - 3/4 cup whipping cream, cold
05 - 3/4 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 strawberries
12 - Fresh mint leaves, optional
# Step-by-Step:
01 - Combine crushed biscuits with melted butter in a mixing bowl. Mix until the texture resembles damp sand. Divide evenly into the bottoms of six clean glass jars and gently press to form a compact layer.
02 - In a large bowl, beat cream cheese with powdered sugar, vanilla extract, and lemon zest using a hand mixer until perfectly smooth.
03 - In a separate bowl, whip cold whipping cream to soft peaks. Gently fold the whipped cream into the cream cheese mixture until combined and airy.
04 - Spoon the cheesecake mixture evenly over the biscuit base in each jar. Smooth the surface with a spatula or spoon. Refrigerate for a minimum of two hours to set.
05 - In a small saucepan, combine chopped strawberries, granulated sugar, and lemon juice. Cook over medium heat for 5 to 7 minutes, stirring periodically, until the strawberries soften and the sauce thickens. Allow to cool fully.
06 - Once jars are chilled, spoon cooled strawberry compote over the cheesecake layer. Garnish each jar with a whole strawberry and fresh mint leaf, if desired. Serve chilled.
