# What you'll need:
→ Base
01 - 4.2 oz graham crackers or digestive biscuits, crushed
02 - 1.8 oz unsalted butter, melted
→ Cheesecake Layer
03 - 10.6 oz cream cheese, softened
04 - 6.8 fl oz whipping cream, cold
05 - 2.8 oz powdered sugar
06 - 1 teaspoon vanilla extract
07 - Zest of 1 lemon
→ Strawberry Compote
08 - 10.6 oz fresh strawberries, hulled and chopped
09 - 2 tablespoons sugar
10 - 1 tablespoon lemon juice
→ Garnish
11 - 6 whole strawberries
12 - Fresh mint leaves (optional)
# Preparation steps:
01 - Combine crushed biscuits and melted butter in a bowl. Mix until the texture resembles wet sand. Spoon the mixture evenly into the bases of six clean jars and gently press to form a compact layer. Set aside.
02 - In a large bowl, beat cream cheese together with powdered sugar, vanilla extract, and lemon zest until the mixture is smooth. Whip the cold cream in a separate bowl until soft peaks form, then fold gently into the cream cheese mixture until fully integrated.
03 - Distribute the cheesecake mixture evenly over the biscuit base in each jar. Smooth the tops using a spoon. Refrigerate jars for at least two hours to allow the layers to set.
04 - Place chopped strawberries, sugar, and lemon juice in a small saucepan. Cook over medium heat for 5–7 minutes, stirring occasionally, until the fruit breaks down and the sauce thickens slightly. Allow compote to cool completely.
05 - Once cheesecake layers are chilled, spoon the cooled strawberry compote over each cheesecake layer in the jars.
06 - Garnish each jar with a whole strawberry and a mint leaf, if desired. Serve chilled.
