Ingredients

The following ingredients have 10 Servings
  • 1 sleeve (9 full size, graham crackers, finely crushed)
  • 2 tablespoons white sugar
  • 2 tablespoons butter ((melted))
  • (1) 8 oz. brick cream cheese, softened
  • (1) 8 oz tub whipped topping, thawed
  • 1/2 cup strawberry preserves
  • 1-1/4 cup chopped fresh strawberries ((divided))
  • fresh mint leaves ((optional for garnish))
  • 8-10 small (4 oz, jelly jars)

Instruction

  • Add graham cracker crumbs and white sugar together in a mixing bowl. Stir in melted butter and mix well until butter is evenly coated. Using a 2 tablespoon portion scoop, add graham cracker crumbs to each jar. Use a tart shaper to firmly press crust into the bottom of the jar. Set aside.
  • In a mixing bowl, add cream cheese. Beat until broken apart. Add whipped topping and strawberry preserves and beat well until mixed together. Fold in 1 cup strawberries. Spoon cheesecake filling into each jar and press into the jar evenly with the back of a spoon. Refrigerate for 2-4 hours.
  • When ready to serve, garnish with remaining berries and a fresh mint leaf.