STRAWBERRIES & CREAM CHEESECAKE JARS

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Strawberries & cream cheesecake jars image

Make your strawberry ripple cheesecakes portable by packing them into jam jars, then enjoy on a summer picnic

Provided by Cassie Best

Categories     Dessert

Time 20m

Yield Makes 8

Number Of Ingredients 7

200g buttery biscuit (like shortbread or Viennese whirls)
200g cream cheese
200ml double cream
6 tbsp icing sugar
2 tsp vanilla extract
500g strawberry , halved or quartered
8 jars with lids

Steps:

  • 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.

Nutrition Facts : Calories 413 calories, Fat 30 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 23 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium

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