Strawberries & cream cheesecake jars
- Preparation and cooking time
- No cook
- Makes 8
Make your strawberry ripple cheesecakes portable by packing them into jam jars, then enjoy on a summer picnic
You will need
- 8 jars with lids
- 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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