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
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.