Perfect for summer picnics, this is a no-bake version of cheesecake in a portable jar with fresh strawberries.
Preparation Time
55 mins
Total Time
55 mins
Calories
413 Calories
Recipe Instructions
Step 1
Stir together cookie crumbs, butter, and 2 tablespoons sugar in a bowl until blended. Divide mixture evenly among jars (about 3 1/2 tablespoons each) and gently press (do not pack) into bottoms.
Step 2
Halve 6 strawberries for garnish, and set aside. Chop remaining strawberries.
Step 3
Beat together cream cheese, lemon juice, and 1/2 cup sugar in bowl with an electric mixer at medium speed until smooth. Fold in whipped cream and chopped berries, and 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.
Ingredients
½ cup white sugar
2 tablespoons white sugar
1 (8 ounce) package cream cheese, softened
2 tablespoons fresh lemon juice
2 tablespoons butter, melted
½ cup heavy cream, whipped
6 pecan shortbread cookies (such as Keebler® Sandies), finely crushed
