Strawberries & cream cheesecake jars
- Cassie Best
Save recipe
Makes 8
Easy
Prep: 20 mins
No cook
A star rating of 4.5 out of 5.9 ratingsRate
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Make your strawberry ripple cheesecakes portable by packing them into jam jars, then enjoy on a summer picnic
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Ingredients
Nutrition
Units:
MetricUS
-
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
You will need
-
8 jars
with lids
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Nutrition: per jar
- kcal413
- fat30g
- saturates18g
- carbs33g
- sugars23g
- fibre1g
- protein3g
- salt0.5g
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Method
-
step 1
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.
-
step 2
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.
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PICNIC GUIDE
Recipe from Good Food magazine, August 2013
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A star rating of 4.5 out of 5.9 ratings
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