# What You'll Need:
→ Base
01 - 1 cup graham crackers or digestive biscuits, finely crushed
02 - 3.5 tablespoons unsalted butter, melted
→ Cheesecake Layer
03 - 10.5 ounces cream cheese, softened
04 - 7 fluid ounces whipping cream, chilled
05 - 2.8 ounces 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 granulated sugar
10 - 1 tablespoon lemon juice
→ Garnish
11 - 6 whole strawberries
12 - Fresh mint leaves (optional)
# How To Make:
01 - Combine finely crushed biscuits with melted butter in a mixing bowl. Stir until the mixture resembles wet sand. Spoon and distribute evenly across the bottoms of six clean glass jars, pressing gently to form a compact layer. Set aside.
02 - In a separate mixing bowl, beat softened cream cheese with powdered sugar, vanilla extract, and lemon zest until smooth and creamy. In another bowl, whip chilled heavy cream using a hand mixer until soft peaks form. Carefully fold whipped cream into the cream cheese mixture to achieve a uniform, airy filling.
03 - Portion the cheesecake mixture evenly over each biscuit base, smoothing the tops with a spoon or offset spatula. Refrigerate the jars for a minimum of two hours to allow the layers to properly set.
04 - Place hulled and chopped strawberries, granulated sugar, and lemon juice in a small saucepan. Cook over medium heat for 5 to 7 minutes, stirring occasionally, until the strawberries break down and the sauce slightly thickens. Allow the compote to cool completely before use.
05 - Once the jars are adequately chilled, spoon a generous layer of the cooled strawberry compote over the set cheesecake filling in each jar.
06 - Garnish each dessert jar with a whole strawberry and a fresh mint leaf, if desired. Serve thoroughly chilled.
