Cheesecake in a Jar

Ingredients

• 6 pecan shortbread cookies (such as Keebler Sandies), finely crushed
• 2 tablespoons butter, melted
• 2 tablespoons white sugar
• 6 (1/2 pint) canning jars with lids
• 12 ounces sliced fresh strawberries
• 1 (8 ounce) package cream cheese, softened
• 2 tablespoons fresh lemon juice
• 1/2 cup white sugar
• 1/2 cup heavy cream, whipped

Directions

Stir together cookie crumbs, butter, and 2 tablespoons sugar in a bowl until blended. Divide mixture evenly among jars (about 3 1/2 tablespoons each) and gently press (do not pack) into bottoms.

Halve 6 strawberries for garnish, and set aside. Chop remaining strawberries.

Beat together cream cheese, lemon juice, and 1/2 cup sugar in bowl with an electric mixer at medium speed until smooth. Fold in whipped cream and chopped berries, and divide evenly among jars (about 1/2 cup each). Top each with a 2 berry halves and cover with lids. Chill at least 2 hours and up to 3 days.