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You will need

  • 8 jars
    with lids

Nutrition: per jar

  • kcal413
  • fat30g
  • saturates18g
  • carbs33g
  • sugars23g
  • fibre1g
  • protein3g
  • salt0.5g

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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Recipe from Good Food magazine, August 2013

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Comments, questions and tips (5)

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Overall rating

A star rating of 4.4 out of 5.8 ratings

Nick a

A star rating of 4 out of 5.

Agree with suebryn tip. To serve 8 I'd double the cream cheese mixture.

Also worth straining the purée a little to remove excess juice.

CountryGirl90

A star rating of 5 out of 5.

Lovely recipe! So simple to make and they look really effective - I didn't have jam jars but I used small dessert glasses. Definitely will make again.

pommestoo avatar

pommestoo

What a gorgeous idea! Made this for our 'Sunday pudding' with fruit fresh from the garden. Very adaptable with any summer fruit/mix, & could easily be served after a BBQ or in smaller jars for a buffet.

vlees1

A star rating of 5 out of 5.

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

suebruyn

tip

I tried this recipe yesterday. It was quite easy to prepare. HOWEVER please be mindful that if you are to make eight portions as advised you will have to use jars that are NO MORE than TWO INCHES high because it makes such a small amount!!! I would suggest that the recipe makes only FOUR normal…

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