# What You'll Need:
→ Base
01 - 4.2 ounces graham crackers or digestive biscuits, crushed
02 - 1.8 ounces unsalted butter, melted
→ Cheesecake Layer
03 - 10.6 ounces cream cheese, softened
04 - 0.85 cup whipping cream, cold
05 - 2.8 ounces 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 sugar
10 - 1 tablespoon lemon juice
→ Garnish
11 - 6 whole strawberries
12 - Fresh mint leaves (optional)
# Directions:
01 - Combine crushed biscuits and melted butter in a mixing bowl until thoroughly blended and the mixture resembles wet sand. Evenly distribute into the bottoms of 6 glass jars, pressing gently to compact. Set aside.
02 - Beat cream cheese with powdered sugar, vanilla extract, and lemon zest in a large bowl until perfectly smooth. Separately, whip cold cream to soft peaks. Gently fold whipped cream into the cream cheese mixture until completely combined.
03 - Divide the cheesecake mixture evenly among the jars, spooning over the prepared biscuit base. Smooth tops and refrigerate for at least 2 hours to set.
04 - Combine chopped strawberries, sugar, and lemon juice in a small saucepan. Cook over medium heat for 5–7 minutes, stirring occasionally, until fruit softens and sauce thickens slightly. Allow to cool completely.
05 - Once chilled, layer the cooled strawberry compote over the cheesecake in each jar. Garnish with a whole strawberry and fresh mint leaves as desired. Serve chilled.
