# What you'll need:
→ Base
01 - 1 cup graham crackers or digestive biscuits, crushed
02 - 3.5 tablespoons unsalted butter, melted
→ Cheesecake Layer
03 - 10.5 ounces cream cheese, softened
04 - 3/4 cup heavy whipping cream, cold
05 - 2/3 cup powdered sugar
06 - 1 teaspoon vanilla extract
07 - Zest of one 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 Steps:
01 - Combine crushed graham crackers or digestive biscuits with melted butter in a mixing bowl. Mix until the crumbs are evenly moistened and resemble wet sand. Allocate the mixture evenly into the bottoms of 6 clean glass jars. Press gently to create a compact foundation. Set aside.
02 - In a separate mixing bowl, beat softened cream cheese, powdered sugar, vanilla extract, and lemon zest with a mixer until smooth and creamy. In another bowl, whisk the cold whipping cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture, ensuring thorough incorporation without deflating the mixture.
03 - Distribute the cheesecake filling equally among the jars, layering it on top of the biscuit base. Smooth the surface with a spoon or spatula. Refrigerate the jars for at least 2 hours, allowing the cheesecake layer to set.
04 - In a small saucepan, combine chopped strawberries, granulated sugar, and fresh lemon juice. Cook over medium heat for 5 to 7 minutes, stirring occasionally, until the fruit breaks down and the sauce thickens slightly. Remove from heat and cool completely.
05 - After the cheesecake layer is set, spoon the cooled strawberry compote onto each cheesecake jar. Top each jar with a whole strawberry and a mint leaf if desired. Serve chilled.
