Strawberries & cream cheesecake jars
By Cassie Best
Make your strawberry ripple cheesecakes portable by packing them into jam jars, then enjoy on a summer picnic
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Prep:20 mins
No cook - Easy
Nutrition per serving
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kcal 413
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fat 30g
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saturates 18g
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carbs 33g
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sugars 23g
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fibre 1g
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protein 3g
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salt 0.5g
Ingredients
- 200g buttery biscuits (we used Fox's Butter Crinkles)
- 200g cream cheese
- 200ml double cream
- 6 tbsp icing sugar
- 2 tsp vanilla extract
- 500g strawberries, halved or quartered
- 8 jars with lids
Method
Blitz the biscuits to crumbs in a food processor or in a bowl with the end of a rolling pin. Divide the biscuit crumbs between the jars.
In a large bowl, whisk the cream cheese, cream, 5 tbsp icing sugar and the vanilla extract until softly whipped. Tip half the strawberries and the remaining sugar into another bowl and crush with a fork to a purée. Ripple the purée through the cream and divide between the jars. Top each cheesecake with remaining strawberries, secure the lids and chill until ready to pack up. Transport in a cooler bag.
