Put your strawberry ripple cheesecakes in jam jars to make them portable, and then take them along for a picnic this summer.
Duration
- Prep Time: 20 mins
- Additional Time: 30 mins
- Total Time: 50 mins
Ingredients
Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup melted butter
- ¼ cup white sugar
- Four half-pint jars with rings and lids for canning
Cheesecake:
- 1 (8-ounce) package cream cheese, softened
- 1 (8-ounce) container frozen whipped topping, thawed
- ⅔ cup white sugar
- 1 teaspoon vanilla extract
- 4 fresh strawberries, sliced
Directions
- Prepare crust: In a bowl, mix graham cracker crumbs, melted butter, and 1/4 cup sugar. Press 1/4 of the mixture into the bottom of each jar.
- Prepare cheesecake: Using an electric mixer, beat cream cheese and whipped topping together until well blended. Incorporate 2/3 cup sugar and vanilla extract into the cream cheese mixture until smooth and fluffy.
- Spoon 1/4 of the cream cheese mixture onto the graham cracker crust in each jar. Top each cheesecake with sliced strawberries. Refrigerate the cheesecakes until serving time.
Cook’s Note:
- Store the cheesecakes in the refrigerator.
- For variation, blend two strawberries into the cheesecake mix to ensure strawberry flavor in every bite.
- An alternative crust using Oreo cookies is delightful; adjust sugar and butter accordingly. For added texture, incorporate plain crushed Oreo cookies into the cheesecake mix for a cookies-and-cream variation.
Nutrition Facts (per serving)
- Calories 879
- Fat 59g
- Carbs 83g
- Protein 7g
