Strawberry Cheesecake in a Jar is a deconstructed strawberry cheesecake served layered in a jar. It’s a light refreshing, easy to serve dessert perfect for a party or any night of the week.
Today’s recipe is from a fun new cookbook, United States of Cakes. I was sent a free review copy, and I had a hard time picking which recipe to bake first. There’s so many recipes I’d love to try; recipes that I know my family would love.
The cookbook is written by handsome Swedish pastry chef Roy Fares who’s developed a love for America and American baked goods. The photos of the food are mouth-wateringly beautiful and will leave you craving these slightly lower in sugar adaptations of American desserts.
Mixed in with the 50 luscious recipes is a travelogue with beefcake pictures of this hunky dessert chef, and tales of his visits to several popular bakeries in California.
I had the apple cheesecake, Nutella cupcakes, and chocolate raspberry cupcakes bookmarked, and was trying to decide which to make, when I was invited to a goodbye lunch for Annalise, Completely Delicious.
The menu for lunch was salads and quiche, so I wanted to bring a light dessert, and decided to try Fares’ Cheesecake in a Jar recipe.
I’m so glad I did. It was the perfect ending to our lunch. There wasn’t enough filling for a second layer, so I added a little whipped cream on top. If I’d had another package of cream cheese I would have made more cheesecake filling. Because I really think you need more filling to balance the strawberries and graham crackers, I’ve doubled the filling in the recipe below.
It’s a light, refreshing dessert, but still luscious and creamy. I made my cheesecakes in 20 little 5-ounce dessert cups for the party, but you could make them in canning jars like Fares did in the cookbook, or they would be fun in some pretty wine glasses too.
- 12 graham crackers
- 1/2 cup sugar
- 1/3 cup salted butter, room temperature
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
- 2 8-ounce packages cream cheese, room temperature*
- 1/2 cup sugar
- 2 cups heavy whipping cream
- 2 teaspoons vanilla extract
- zest and juice from two large lemons
- 20 fresh strawberries
- Preheat the oven to 350°. Pulse the graham crackers in a food processor until they become fine crumbs Pour the crumbs into a bowl and add the sugar, butter, flour, baking power and vanilla. Use your fingers to pinch into a crumbly dough.
- Spread the dough on a parchment lined baking sheet and bake in the center of the oven for 10 minutes. Allow to cool completely.
- Beat the cream cheese and sugar with an electric mixer until smooth and creamy. Gradually beat in the cream. Add the vanilla, lemon zest, and lemon juice and beat until the filling is light and creamy.
- Cut the strawberries in to bite size pieces. Layer the crumble, cheesecake filling, and strawberries in jars, glasses, or bowls. (I used 20 5-ounce plastic dessert cups.)
*I used light/Neufchatel cream cheese