This Strawberry Cheesecake in a Jar is a fun way to eat dessert, and easy to put together too. Use the prettiest strawberries you can find, which isn’t difficult this wonderful time of year.
My first attempt at Strawberry Cheesecake in a Jar was awful.
For one thing, there was entirely too much crust.
And the middle layer was like biting into a block of cream cheese, which exactly no one likes to do.
The rough draft for this recipe was to pair chunks of fresh rhubarb with perfect spring strawberries, cook them into a loose jam with sugar and lemon juice, and top it on the cheesecakes.
The process was a lot of trouble for little return on investment.
Plus the whole thing was way too sweet.
I inflicted a batch of the sugary test-runs on some poor, unsuspecting people who were very gracious but gently confirmed my findings.
It wasn’t terrible, but a few important tweaks were in order.
The middle layer was made lighter and brighter thanks to both cream and ricotta cheese, and a hit of fresh lemon zest and extract for extra lift.
The strawberry’s get a gentle toss in some good-quality strawberry jam instead of all that fuss on the stove.
I whizzed up some Biscoff cookies for the base layer, which lends texture and an almost savory, caramelized flavor.
All of this makes for a delightful single-serving strawberry cheesecake that’s no-bake and portable enough for a picnic.
Bonus points that it’s pretty and full of great flavor.
Make this one several hours in advance and serve them on a tray at your next BBQ 🙂
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Serves 4 or 6142
- NOTE: Makes 4 cheesecakes when using half-pint canning jars. You can also use smaller plastic cups, which will make 6 servings. Just eyeball it and divide each layer evenly in your containers.
- 1 1/2 cups Biscoff cookies or cinnamon graham crackers crumbs
- 1 tablespoon of sugar
- FOR THE CHEESE LAYER
- 1 8 ounce package light cream cheese, softened
- 1 8 ounce container light ricotta cheese
- 1/4 cup sugar
- 1 rounded teaspoon freshly grated lemon zest from one lemon
- 1/2 teaspoon lemon extract
- 1/4 cup strawberry jam
- 1/2 teaspoon water
- 2 cups fresh organic strawberries, sliced in 1/4" pieces
- Whipped cream, additional strawberries and fresh mint if desired, for serving
- Combine the Biscoff or graham cracker crumbs with the tablespoon of sugar and set aside.
- Make by using a food processor or blender, enough to make 1 1/2 cups of crumbs.
- MAKE THE CHEESE LAYER
- In a food processor or using a hand mixer, place the cream cheese and ricotta in a medium-sized bowl together and process or blend just until combined. Don't overmix or it will be too dense.
- Add the sugar and pulse or mix a bit more until combined.
- Add the lemon zest and lemon extract and stir gently to combine.
- PREPARE THE STRAWBERRIES
- In a medium bowl, combine the strawberry jam and the 1/2 teaspoon water, stir together to slightly loosen the jam, add the strawberries and gently toss with a spoon to coat.
- ASSEMBLE THE CHEESECAKES:
- Lightly pat 1/4 cup of the crust into the bottom of each jar.
- Spoon 1/2 cup of the cheesecake mixture on top of the crust.
- Divide the strawberry mixture between each cup and garnish with a little whipped cream, and additional fresh strawberry sliced in half, and some fresh mint if you'd like.
SOURCE: Studio Delicious