# What You’ll Need:
→ Base
01 - 4.2 oz graham crackers or digestive biscuits, crushed
02 - 3.5 tbsp unsalted butter, melted
→ Cheesecake Layer
03 - 10.6 oz cream cheese, softened
04 - 0.85 cup whipping cream, cold
05 - 0.63 cup powdered sugar
06 - 1 tsp vanilla extract
07 - Zest of 1 lemon
→ Strawberry Compote
08 - 10.6 oz fresh strawberries, hulled and chopped
09 - 2 tbsp sugar
10 - 1 tbsp lemon juice
→ Garnish
11 - 6 whole strawberries
12 - Fresh mint leaves (optional)
# Method:
01 - Combine crushed biscuits with melted butter until evenly moistened. Divide mixture among 6 jars, pressing gently to compact and form the bottom layer. Set aside.
02 - In a large bowl, beat together cream cheese, powdered sugar, vanilla extract, and lemon zest until smooth and creamy. In a separate bowl, whip the cold cream to soft peaks. Carefully fold the whipped cream into the cream cheese mixture until fully integrated.
03 - Distribute the cheesecake mixture evenly over the biscuit base in each jar. Smooth the surface using a spoon. Refrigerate jars for a minimum of 2 hours for proper setting.
04 - In a small saucepan, combine chopped strawberries, sugar, and lemon juice. Cook over medium heat for 5 to 7 minutes, stirring periodically, until the strawberries break down and the mixture thickens slightly. Allow compote to cool fully.
05 - Spoon cooled strawberry compote over the set cheesecake layer in each jar.
06 - Top each jar with a whole strawberry and mint leaf if desired. Serve chilled.
