Strawberries & cream cheesecake jars

Strawberries & cream cheesecake jars

  • Rating: 5 out of 5.6 ratings
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  • Preparation and cooking time
    • Prep:
    • No cook
  • Easy
  • Makes 8

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

Nutrition: per jar
NutrientUnit
kcal413
fat30g
saturates18g
carbs33g
sugars23g
fibre1g
protein3g
salt0.5g
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Ingredients

You will need

  • 8 jars with lids

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.

RECIPE TIPS
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    Rating: 5 out of 5.6 ratings
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