2 cups graham cracker crumbs (16 whole graham crackers, ground)
2 tablespoons sugar
8 tablespoons butter, melted
4 (8-ounce) packages of PHILADELPHIA Cream Cheese, room temperature
3/4 cup sugar
4 egg s, room temperature
1 cup sour cream
1 tsp. vanilla extract (I used 1/4 teaspoon vanilla paste)
zest of 1 lemon
1/4 cup sugar
2 pt. of fresh strawberries, quartered
1/2 cup heavy cream, whipped
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Let's Make It
Preheat your oven to 325ºF.
Spray 12 (8-oz.) ovenproof glass jars with nonstick cooking spray, making sure to spray the bottoms so the crusts don't stick. Blend the graham cracker crumbs, 2 tablespoons of sugar and melted butter in a bowl. Place about 2 tablespoons of the crumbs in each jar and press down to make the crust.
In a large mixer bowl, mix the room-temperature cream cheese with the 3/4 cup sugar until smooth. Add the eggs, one at a time, and mix well. Add the sour cream, vanilla and lemon zest and mix until well incorporated. Fill each jar with about 1/2 cup of the filling, leaving room at the top for your topping.
Place the jars in a large roasting pan. Fill the pan with hot water halfway up the jars. Place in the oven and bake for 30 minutes. Remove jars with tongs and place on a wire rack to cool.
Sprinkle the sugar on top of the strawberries; mix together and let sit 30 minutes. Spoon strawberries on top of the cheesecakes and then refrigerate until cheesecakes are ready to serve. Spoon whipped cream on top of strawberries.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.