In the summer time, we have a picnic lunch with our friends at least once a week. Everyone pitches in by bringing something to share, but last year I noticed our desserts were lacking a bit most weeks. This year I’m determined to make sure we have something fun, semi-healthy, and delicious after our lunches every week.
Cheesecake Jars. Delightful, single-serve cheesecakes are topped with a variety of delicious, homemade fruity concoctions.
Keep your cool with this quick & tasty no-bake dessert. Swap out the predictable graham crackers for pecan shortbread and crush into crumbs for a quick, crunchy crust, then top with a cheesecake mixture of cream cheese, lemon juice, cream, sugar and strawberries. Once chilled, dessert lovers of all ages need only open up a jar to spread the summer happiness aroun.
Summer Cheesecake in a Jar
- 6 pecan shortbread cookies such as Keebler® Sandies, finely crushed
- 2 tablespoons butter melted
- 2 tablespoons white sugar
- 6 1/2 pint canning jars with lids
- 12 ounces sliced fresh strawberries
- 1 8 ounce package cream cheese, softened
- 2 tablespoons fresh lemon juice
- 1/2 cup white sugar
- 1/2 cup heavy cream whipped
- 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.
- Halve 6 strawberries for garnish, and set aside. Chop remaining strawberries.
- 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.
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