Cheesecake in a Jar

Make cheesecake in a jar for the perfect portable summer dessert that's incredibly easy to make and a delicious way to use seasonal strawberries.

• Preparation Time: 55 mins
• Total Time: 55 mins
• Calories: 413 Calories

Ingredients

• 2 tablespoons white sugar
• 1 (8 ounce) package cream cheese, softened
• 2 tablespoons fresh lemon juice
• 2 tablespoons butter, melted
• 6 pecan shortbread cookies (such as Keebler® Sandies), finely crushed
• 6 (1/2 pint) canning jars with lids
• 12 ounces sliced fresh strawberries
• 0.5 cup white sugar
• 0.5 cup heavy cream, whipped

Recipe Instructions

Step 1

Halve 6 strawberries for garnish, and set aside. Chop remaining strawberries.

Step 2

Mix cookie crumbs, butter, and 2 tablespoons sugar in a bowl until combined. Divide mixture evenly among jars, about 3 1/2 tablespoons each, and gently press (do not pack) into bottoms.

Step 3

Beat cream cheese, 1/2 cup sugar, and lemon juice in bowl with an electric mixer at medium speed until smooth. Fold in whipped cream and chopped berries; divide evenly among jars, about 1/2 cup each. Top each with a 2 berry halves and cover with lids. Chill at least 2 hours and up to 3 days.