Strawberries & cream cheesecake jars

A bowl of fruit on a plate Family Camping Recipes

Preparation and cooking time

  • Prep:20 mins
  • No cook
  • Easy
  • Makes 8

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

Nutrient Unit
kcal 413
fat 30g
saturates 18g
carbs 33g
sugars 23g
fibre 1g
protein 3g
salt 0.5g

Ingredients

  • 200g buttery biscuit (like shortbread or Viennese whirls)
  • 200g cream cheese
  • 200ml double cream
  • 6 tbsp icing sugar
  • 2 tsp vanilla extract
  • 500g strawberry , halved or quartered
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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.

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