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Strawberries & cream cheesecake jars

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

  • Prep: 20 mins
    No cook
  • Makes 8
  • Easy
  • Makes 8
  • Easy
  • Calories 413
  • Carbohydrates 33
  • Saturated Fat 18
  • Sugar 23
  • Protein 3
  • Fat 30
  • Fibre 1
  • Salt 0.5

Nutrition per serving

  • Calories 413
  • Carbohydrates 33
  • Saturated Fat 18
  • Sugar 23
  • Protein 3
  • Fat 30
  • Fibre 1
  • Salt 0.5

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

  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.

  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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