Fourth of July Strawberry Cheesecake Mason Jar Dessert
Looking for an easy Fourth of July dessert? These yummy no bake strawberry cheesecake jars checks all the boxes for the perfect patriotic desser: no-bake, super simple, red, white, and blue, and its presentation is sure to impress!
Strawberry sauce (recipe below) or strawberry pie filling or strawberry dessert topping
1cupsliced strawberries (to mix in sauce)
2-3 strawberries sliced (for garnishing)
handful of blueberries
Strawberry Sauce (if making homemade)
1pintstrawberries
1/3cupgranulated sugar
1teaspoonvanilla
1tablespoon cornstarch (optional)
1/2teaspoonlemon juice (optional)
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Instructions
The Crust Layer
Blend the graham crackers in a blender or food processor to make crumbs.
Combine the graham cracker crumbs, sugar, and softened butter well in a large mixing bowl until it’s all moistened with the butter.
Divide the mixture evenly between the 8 oz mason jars (about 4 tablespoons each) and slightly press down with the end of your fingers.
The Cheesecake Layer
Combine the softened cream cheese, powdered sugar, whipping cream, and vanilla in another bowl and mix with a hand mixer until it’s light and fluffy.
Spoon the cream cheese mixture evenly into the jars on top of the graham cracker crust layer.
The Strawberry Sauce Layer
Core and slice a cup of strawberries. Slice 2-3 more strawberries and set aside for garnish.
Stir the sliced strawberries into the strawberry sauce (if making homemade see below) and top each cheesecake layer with the desired amount.
Garnish with strawberry slices and blueberries.
OPTIONAL Homemade Strawberry Sauce (skip if using ready made)
Core and cut in half a pint of strawberries.
In a saucepan, heat the halved strawberries, sugar, lemon juice (optional), and vanilla until juice begins to form. Mash a few of the strawberries with a wooden spoon and simmer until the sauce thickens.
Transfer the sauce to a blender and puree until smooth. Then transfer it back to the saucepan. To thicken it further, make a cornstarch slurry of one tablespoon of cornstarch and two tablespoons of water. Slowly stir it into the sauce until it thickens.
Let the sauce cool for 10 minutes, then stir in the sliced strawberries and top the cheesecakes with the mixture and garnish like above.