Strawberry Chocolate Cheesecake Jars

These strawberry chocolate cheesecake jars layer a cocoa crumb base, a lightly sweetened cheesecake filling, and a simple cooked strawberry topping. The recipe makes six individual desserts in 8-ounce jars or glasses. Cooking the berries briefly concentrates their flavor and prevents the topping from becoming watery, while Greek yogurt keeps the filling spoonable rather than dense.

Ingredients

Strawberry topping

• 12 ounces fresh strawberries, hulled and cut into 1/2-inch pieces
• 2 tablespoons granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon cornstarch
• 1 tablespoon cold water

Cocoa crumb base

• 3/4 cup chocolate graham cracker crumbs
• 2 tablespoons unsalted butter, melted

Cheesecake filling

• 8 ounces reduced-fat cream cheese, softened
• 1 cup plain nonfat Greek yogurt
• 1/3 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons unsweetened cocoa powder

Equipment

• Six clean 8-ounce jars or dessert glasses
• 1-quart saucepan
• Two mixing bowls and an electric hand mixer

Instructions

1. Combine the strawberries, sugar, and lemon juice in the saucepan. Cook over medium heat for 4 minutes, stirring occasionally, until the berries release juice.
2. Stir the cornstarch and cold water in a small cup. Add it to the berries and cook for 1 to 2 minutes, stirring, until the liquid bubbles and lightly thickens. Transfer the topping to a bowl and cool for 20 minutes, then refrigerate until cold.
3. Mix the chocolate graham crumbs and melted butter. Divide evenly among the six jars, using 2 tablespoons per jar, and press lightly.
4. Beat the softened cream cheese in a mixing bowl for 1 minute. Add the yogurt, powdered sugar, and vanilla. Beat on low speed until smooth, scraping the bowl as needed.
5. Transfer half of the filling to a second bowl. Sift the cocoa powder over that half and stir until evenly chocolate-colored.
6. Divide the chocolate filling among the jars. Add the vanilla filling, then spoon the chilled strawberry topping evenly over each portion.
7. Cover and refrigerate for at least 2 hours before serving.

Preparation Notes

The cream cheese should be soft enough to beat smoothly but should not sit at room temperature for more than two hours. Cool the strawberry topping before layering it over the dairy filling; warm fruit can soften the cheesecake layer and raise its temperature unnecessarily.

If a piping bag is used, fit it with a wide opening because a narrow tip can make the thick filling difficult to dispense. A spoon works just as well. Keep the crumb layer gently packed so it remains easy to scoop from the jar.

Substitutions

Fresh raspberries can replace strawberries by weight, although their seeds change the texture. Regular cream cheese can replace reduced-fat cream cheese in the same quantity. Vanilla Greek yogurt is not a direct substitute because its added sugar and flavor change the formula; use plain yogurt and adjust only after recalculating the recipe.

Storage and Serving

Keep the jars covered and refrigerated at 40°F or below. Use within three days. Do not leave the dairy-based desserts at room temperature for more than two hours. Freezing is not recommended because thawed yogurt and cream cheese can separate.

WW Note

No points or nutrition value is provided. If needed, enter the exact ingredient labels and six-jar yield into the current official recipe builder.