Strawberries & cream cheesecake jars

Strawberries & cream cheesecake jars

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Cooking time

Prep: 20 mins No cook

Skill level

Easy

Servings

Makes 8

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

Nutrition and extra info

Nutrition info

Nutrition per jar

kcalories
413
protein
3g
carbs
33g
fat
30g
saturates
18g
fibre
1g
sugar
23g
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

You will need

  • 8 jars with lids

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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.

Recipe from Good Food magazine, August 2013

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Comments

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vlees1's picture
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I've made this twice halving the ingredients for 4 people and using low fat cream cheese. I am going to try substituting Strawberries for swirls of Orange Curd next. Very easy recipe

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