Strawberry Cheesecake in a Jar
Servings: 20 5-ounce servings
- 12 graham crackers
- ½ cup sugar
- ⅓ cup salted butter room temperature
- ¼ cup all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon vanilla extract
- 2 8- ounce packages cream cheese room temperature*
- ½ cup sugar
- 2 cups heavy whipping cream
- 2 teaspoons vanilla extract
- zest and juice from two large lemons about ¼ cup juice
- 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.)
Serving: 1g | Calories: 287kcal | Carbohydrates: 24g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Cholesterol: 58mg | Sodium: 163mg | Fiber: 1g | Sugar: 16g