# What You'll Need:
→ Base
01 - 1 cup crushed graham crackers or digestive biscuits
02 - 3.5 tablespoons unsalted butter, melted
→ Cheesecake Layer
03 - 10.6 ounces cream cheese, softened
04 - 6.8 fluid ounces whipping cream, cold
05 - 0.7 cup powdered sugar
06 - 1 teaspoon vanilla extract
07 - Zest of 1 lemon
→ Strawberry Compote
08 - 10.6 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 Make It:
01 - Combine crushed graham crackers or biscuits with melted butter in a bowl until the mixture reaches a wet sand consistency. Evenly portion into the bottoms of 6 glass jars and press gently to form a compact layer. Set aside.
02 - In a separate bowl, beat softened cream cheese with powdered sugar, vanilla extract, and lemon zest until smooth. Whip cold whipping cream in another bowl to soft peaks and fold gently into the cream cheese mixture until fully incorporated.
03 - Distribute the cheesecake mixture evenly into each jar over the base. Smooth the tops and refrigerate for a minimum of 2 hours to allow the layers to set firmly.
04 - In a small saucepan, combine chopped strawberries, sugar, and lemon juice. Cook over medium heat for 5 to 7 minutes, stirring occasionally, until the fruit breaks down and the mixture thickens slightly. Cool completely.
05 - Once chilled, spoon the cooled strawberry compote atop the cheesecake layer in each jar. Garnish each jar with a whole strawberry and mint leaf if desired. Serve chilled.
