Ingredients
Equipment
Method
Preparation Steps
- Process the vanilla wafers in a food processor until fine crumbs, about 30 seconds.
- Melt unsalted butter in a microwave-safe bowl and combine with crumbs until clumpy.
- Scoop about 2 tablespoons of the crumb mixture into each mason jar and press to create an even layer.
- Refrigerate jars for 15-20 minutes until the crust firms up.
- Beat reduced-fat cream cheese on medium speed until smooth, about 2 minutes.
- Add Greek yogurt and granulated sugar; mix until fully incorporated.
- Pour in vanilla extract, lemon zest, and lemon juice; blend until creamy.
- Fold in whipped topping carefully using a rubber spatula, then gently incorporate chopped strawberries.
- Fill each jar with 2-3 tablespoons of cheesecake filling, then add sliced strawberries on top.
- Repeat layers, ending with cheesecake filling.
- Cover jars and refrigerate for 1-2 hours or overnight.
Nutrition
Notes
Ensure all dairy products are cold before mixing. For gluten-free, replace vanilla wafers with gluten-free options.
