Strawberry cheesecake in jar

Metric	Details
Prep Time	25 minutes
Cook Time (Compote)	10 minutes
Chilling Time	2 hours (minimum)
Total Time	2 hours 35 minutes
Yield	4 jars (8 oz / 240 ml each)
Difficulty Level	Easy

Equipment Needed

• 4 Mason jars (8 oz / 240 ml capacity)

• Small saucepan

• Medium mixing bowl

• Electric hand mixer or stand mixer fitted with a whisk attachment

• Food processor or rolling pin with a sealable bag

• Rubber spatula

• Piping bag or plastic storage bag (optional, for easy layering)

Ingredients

1. The Graham Cracker Base

• 1 cup (110 g) Graham cracker crumbs (approx. 8 full sheets)

• 2 ½ tbsp (35 g) Unsalted butter, melted

• 1 tbsp (12 g) Granulated sugar

• Pinch of fine sea salt

2. Fresh Strawberry Compote

• 2 cups (300 g) Fresh strawberries, washed, hulled, and diced small

• 2 tbsp (25 g) Granulated sugar

• 1 tbsp (15 ml) Fresh lemon juice

• 1 tsp (2.5 g) Cornstarch mixed with 1 tbsp (15 ml) cold water (slurry)

3. Velvet Cheesecake Filling

• 8 oz (225 g) Full-fat cream cheese, softened to room temperature

• ½ cup (120 ml) Heavy whipping cream (cold, 36%+ milkfat)

• ⅓ cup (40 g) Powdered sugar, sifted

• 1 tsp (5 ml) Pure vanilla extract or vanilla bean paste

• 1 tsp (5 ml) Fresh lemon juice (for balance)

Step-by-Step Instructions

Step 1: Prepare the Graham Cracker Crust

1. Crush: Place the graham crackers inside a food processor and pulse until fine crumbs form. (Alternatively, place them inside a ziplock bag and crush using a rolling pin).

2. Combine: In a small bowl, combine the crumbs, melted butter, granulated sugar, and salt. Stir until the mixture resembles wet sand.

3. Layer: Divide the mixture evenly among the bottoms of the 4 mason jars (approx. 2.5 tablespoons per jar). Use the back of a spoon or a small glass to press the crumbs down firmly. Set the jars aside in the refrigerator.

Step 2: Cook the Strawberry Compote

1. Heat: In a small saucepan over medium heat, combine the diced strawberries, granulated sugar, and lemon juice.

2. Simmer: Stir frequently as the strawberries release their juices, bringing the mixture to a gentle boil (approx. 3–4 minutes).

3. Thicken: Lower heat to medium-low, stir in the cornstarch slurry, and simmer for another 2–3 minutes until the sauce thickens and coats the back of a spoon.

4. Cool: Remove from heat and pour into a shallow bowl. Let cool completely to room temperature (place in the fridge for 15 minutes to speed up the process).

Step 3: Whip the Cheesecake Filling

1. Beat Cream Cheese: In a medium bowl using an electric hand mixer, beat the softened cream cheese on medium-high speed for 2 minutes until completely smooth, creamy, and free of lumps.

2. Add Flavorings: Add the sifted powdered sugar, vanilla extract, and 1 tsp of lemon juice. Beat on low speed until incorporated, then scrape down the sides of the bowl.

3. Whip Heavy Cream: In a separate chilled bowl, whip the cold heavy cream on high speed for 2–3 minutes until stiff peaks form.

4. Fold: Gently fold the whipped cream into the cream cheese mixture in two batches using a rubber spatula until fully blended and light.

Step 4: Assemble & Chill

1. Pipe Filling: Transfer the cheesecake filling into a piping bag (or a large Ziploc bag with the corner snipped). Pipe an equal layer of filling over the chilled graham cracker crusts in each jar.

2. Add Compote: Spoon the cooled strawberry compote generously over the cheesecake filling layer.

3. Repeat (Optional): If space allows in your jar, add a second small layer of crumbs, filling, and compote.

4. Chill: Seal the jars with lids and refrigerate for at least 2 hours before serving to allow the filling to set.

Heat & Mixer Intensity Guide

Component	Stage	Equipment / Setting	Intensity Level	Duration
Compote	Juicing & Boiling	Stovetop Burner	Medium Heat	3–4 minutes
Compote	Thickening	Stovetop Burner	Medium-Low Heat	2–3 minutes
Filling	Smoothing Cream Cheese	Electric Mixer	Medium-High Speed	2 minutes
Filling	Whipping Heavy Cream	Electric Mixer	High Speed	2–3 minutes
Assembly	Final Setting	Refrigerator	Cold (35°F–38°F / 2°C–3°C)	2+ hours

Recipe Storage & Shelf Life

• Refrigeration: Store tightly capped in the refrigerator for up to 4 days. The crust will soften slightly over time but remains delicious.

• Freezing: You can freeze assembled jars (without fresh garnish) for up to 1 month. Thaw in the refrigerator overnight before serving.

Estimated Nutritional Information

Per serving (1 jar / based on 4 servings):

• Calories: 420 kcal

• Total Fat: 28 g

  • Saturated Fat: 16 g

  • Trans Fat: 0.5 g

• Cholesterol: 85 mg

• Sodium: 240 mg

• Total Carbohydrates: 38 g

  • Dietary Fiber: 2 g

  • Total Sugars: 26 g

• Protein: 5 g

• Vitamin C: 45% DV

• Calcium: 8% DV