FROM THE CLEAR SYNC KITCHEN / dessert
Strawberry Vanilla Cheesecake Jars
Creamy vanilla cheesecake, crisp biscuit crumbs and a quick strawberry compote.
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The ingredients
Listed major allergens: Milk, Wheat. Check every package and your own requirements. This is not a cross-contact or allergy-safety certification.
Let’s make it
- 01
Cook strawberries with 6 tbsp granulated sugar and 1 tbsp lemon juice over medium heat for 5 minutes, until juicy. Transfer to a shallow container and cool completely; refrigerate separately.
- 02
Mix graham crumbs, melted butter and remaining 2 tbsp granulated sugar. Divide all the crumb mixture evenly among six 12-ounce glasses, about 0.25 cup per glass.
- 03
Beat cream cheese, gelatin-free sour cream, powdered sugar, vanilla paste and remaining 1 tbsp lemon juice until smooth.
- 04
Whip heavy cream to soft peaks and fold into the cheesecake mixture. Divide evenly among the glasses.
- 05
Refrigerate the cheesecakes for at least 4 hours. Spoon the cold strawberry topping over them just before serving.
Spoon glossy strawberries and their syrup over each creamy jar just before serving.
Make tomorrow easier
Cover and refrigerate cheesecakes and topping separately for up to 3 days. Serve chilled. Sample recipe; not kitchen-tested. Keep perishable components covered and refrigerated; follow the recipe’s shorter storage limits. Keep frozen components frozen until serving. Do not leave perishable foods at room temperature longer than 2 hours (1 hour above 90°F). Food storage guidance.
An occasional treat. Enjoy the portion that fits your day; this dessert is not a biomarker-targeted or automatically healthy choice.
Educational recipe concept. No personal nutrition or medical review is implied.