No-Bake Cheesecake Jars

🧺Ingredients

• For the crust:
• 1½ cups graham cracker crumbs (about 10 full sheets)
• 3 tbsp unsalted butter, melted
• 2 tbsp granulated sugar
• For the filling:
• 16 oz cream cheese, softened to room temperature
• ¾ cup powdered sugar
• 1 tsp pure vanilla extract
• 1 cup heavy whipping cream, cold
• For the topping:
• 2 cups fresh strawberries, hulled and quartered
• 2 tbsp granulated sugar
• 1 tsp fresh lemon juice
• Fresh mint leaves, for serving (optional)

👩‍🍳Instructions

1. Make the crust. Stir the graham cracker crumbs, melted butter, and granulated sugar until it looks like wet sand. Spoon about 2 tablespoons into each of six 8-ounce jars and press down lightly. No baking needed — the chill sets everything.
2. Whip the cream. Beat the cold heavy whipping cream with an electric mixer on high until stiff peaks form. Set aside.
3. Beat the cream cheese. Beat the softened cream cheese with the powdered sugar and vanilla until completely smooth and silky, scraping the bowl once or twice. Room-temperature cream cheese is the key to a lump-free filling.
4. Fold it together. Gently fold the whipped cream into the cream cheese mixture in two additions until no streaks remain. Don't overmix — you want it light and airy.
5. Fill the jars. Spoon or pipe the cheesecake filling over the crusts, smoothing the tops. You should get an even layer in all six jars.
6. Macerate the strawberries. Toss the strawberries with the sugar and lemon juice and let them sit 10 minutes until juicy and glossy.
7. Chill and serve. Refrigerate the jars uncovered for at least 2 hours (overnight is even better) to firm up. Spoon the strawberries over the top just before serving and add mint if you like.

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