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Cheesecake in a jar is perfect for summer picnics. This is a no-bake version of cheesecake with fresh strawberries.
Ingredients
- pecan shortbread cookies (such as Keebler Sandies), finely: 6 piece (crushed)
- butter: 2 Tbsp (melted)
- white sugar: 2 Tbsp
- (1/2 pint) canning jars with lids: 6 piece
- ounces sliced fresh strawberries: 12 piece
- cream cheese: 1 pack (8 ounce pack, softened)
- white sugar: 0.5 cup
- lemon juice: 2 Tbsp (fresh)
- heavy cream, whipped: 0.5 cup
Metric Conversion
Stages of cooking
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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.
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Halve 6 strawberries for garnish, and set aside. Chop remaining strawberries.
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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. Allrecipes Magazine
