Strawberry Mason Jar Cheesecake
I may have been compensated for this post. Please keep in mind that it affects you in no way financially. If an item is being reviewed, I am not obligated to give a positive review and always use my own words. This disclosure is in accordance with the Federal Trade Commission’s 16 CFR, Part 255: Guides Concerning the Use of Endorsements and Testimonials in Advertising. If you would like a review done contact Dannelle at email@example.com
It’s almost that time of year — where we get to go strawberry picking! I love the organic place that doesn’t charge us for what we eat as we pick…and go there every year. Our little town of Sun Prairie even has a “Strawberry Festival” to celebrate this sweet, yet tart fruit.
In honor of that, here is a simple recipe to make individual Strawberry Cheesecakes, right inside your mini jars
! The presentation is adorable, it is easy to make ahead and certainly is portion controlled…the best of all worlds! This recipe makes six (6) of the tasty treats.
- 1 package of cream cheese
- 1/2 cup of powdered sugar
- 1 tsp vanilla
- 12 oz of strawberries sliced
- 1/4 cup of sugar
- 1 tbsp lemon
- 6 Graham crackers
In a mixer place cream cheese, powdered sugar, vanilla. Blend until smooth. Set aside.
In a separate bowl mix strawberries 1/4 cup of sugar and lemon.
In food processor place graham crackers until they are crumbles.
In the bottom of the mason jar cover the bottom with graham cracker crumbles. Next a layer of cheesecake only till half full then a layer of Strawberries. Repeat the process till your jar is full. The cheesecake can be stored up to 7 days in the refrigerator.
When you are ready, rip into them like a monkey on a cupcake!