# What You Need:
→ Base
01 - 4 1/4 ounces 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 - 2 3/4 ounces 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)
# How-To Steps:
01 - Combine crushed biscuits with melted butter in a mixing bowl, ensuring a sand-like consistency. Distribute evenly across the base of 6 clean jars and press gently to compact. Set aside.
02 - Whip cream cheese with powdered sugar, vanilla extract, and lemon zest until smooth. In a separate bowl, whip the cold cream to soft peaks. Gently fold whipped cream into the cream cheese mixture until homogeneous.
03 - Spoon the cheesecake mixture evenly over the biscuit bases in each jar. Level the surface using a spoon. Refrigerate jars for at least 2 hours.
04 - Simmer chopped strawberries, sugar, and lemon juice in a small saucepan over medium heat for 5–7 minutes, stirring occasionally, until the fruit breaks down and the mixture thickens. Cool completely.
05 - Once chilled, layer the cooled strawberry compote atop the cheesecake filling in each jar. Finish with a whole strawberry and a mint leaf, if desired. Serve well-chilled.
