# 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 whipping cream, cold
05 - 2/3 cup powdered sugar
06 - 1 teaspoon vanilla extract
07 - Zest of 1 lemon
→ Strawberry Compote
08 - 10.5 ounces fresh strawberries, hulled and chopped
09 - 2 tablespoons sugar
10 - 1 tablespoon lemon juice
→ Garnish
11 - 6 whole strawberries
12 - Fresh mint leaves (optional)
# Method:
01 - In a mixing bowl, combine the crushed graham crackers or digestive biscuits with melted butter until fully blended and the mixture resembles wet sand. Spoon the base evenly into the bottoms of 6 clean glass jars and press gently to compact the layer.
02 - Beat softened cream cheese with powdered sugar, vanilla extract, and lemon zest until creamy and smooth using a hand mixer. Separately, whip the cold whipping cream to soft peaks, then fold gently into the cream cheese mixture until fully incorporated.
03 - Evenly divide the cheesecake mixture among the jars, spooning it over the biscuit base. Smooth the tops with a spoon and refrigerate for at least 2 hours to allow the layers to set.
04 - In a saucepan, combine the chopped strawberries, sugar, and lemon juice. Cook over medium heat for 5 to 7 minutes, stirring occasionally, until the berries break down and the compote thickens slightly. Allow to cool completely.
05 - Spoon the cooled strawberry compote over the chilled cheesecake layer in each jar.
06 - Garnish each jar with a whole strawberry and mint leaf as desired. Serve chilled for optimal freshness.
