It’s Strawberry season y’all! And what a season it’s been. Producing some of the most luscious, ripe, succulent, and juicy, sun-kissed strawberries I have ever had. So I knew whatever recipe I created, it needed to preserve, enhance and balance that fresh picked natural sweet perfection. Then, passing by this sea of farm to our kitchen strawberries, my husband casually throws out, “those would be great on top of a cheesecake!” “Yes, sweetie, they absolutely would!” I replied excitedly. And just like that, this recipe came alive. I wanted to create a no bake cheesecake dessert that echoed summer. Add in some zesty, citrus zing with lemon curd, and the subtle hint of spice and crunch of ginger snaps, and you have the makings of a sweet early summer celebration in a jar. I always tend to have homemade lemon curd on hand for scones and such, and ginger snaps that I bake for my mom, since they are her favorite, but if you prefer to use pre-made curd and cookies, that is perfectly fine as well.
Oh, and remember when I said a loved strawberries? I meant it! So much so that my absolute favorite childhood character was Strawberry Shortcake, with Blueberry Muffin and Lemon Meringue a close second. I may or may not have convinced my little Lily to have a Strawberry Shortcake theme for her 6th birthday. Yes, she was a six year old girly girl that adored Strawberry Shortcake, so I didn’t feel too guilty about steering her into the theme, but truth be told, it was also a way for mommy to get to bake a Strawberry Shortcake cake! By the way, six years later and this sweet pea above, still loves strawberries, and helped pick a ton of them on our most recent strawberry picking adventure. An hour of strawberry picking at Kelley’s Berry Farm, 3 heaping buckets and 12 lbs later, look at this sea of strawberries! A quick wash and dry and they are ready for a super simple summer sweet treat.Ingredients:
4 cups (575 grams) diced strawberries
2 (8 oz/ 226 grams) blocks of creams cheese, at room temperature
1 cup or 1 jar (10oz/284 grams) lemon curd
½ cup (50 grams) granulated sugar
32 gingersnaps, or your favorite cookies
How to use them:
You’ll need 8 mason jars for this recipe. First, add the sugar to the diced strawberries. Stir and chill until ready to use.Crush the gingersnaps into small bits. I placed them into a zip-lock bag and used one of the mason jars to crush them up. Set aside.In a mixer bowl, add the cream cheese blocks and lemon curd.Beat on medium high for 5 minutes, until the mixture is light and creamy.Begin layering the jars by starting with the gingersnaps, adding a heaping tablespoon into each of the 8 jars.Follow the gingersnaps with a heaping tablespoon of the strawberries, and then a heaping tablespoon of the lemony cream cheese mixture.Continue to layer, repeating each layer one more time.Chill the jars until ready to serve.
Now, find an excuse to have a summer party and make these Strawberry Lemonade Cheesecake Jars the star!