About this recipe:Revolutionise your summer picnic with this portable cheesecake in a jar! Fresh summer strawberries make it that much better.
6 shortbread biscuits
30g butter, melted
2 tablespoons caster sugar
350g strawberries, hulled
225g cream cheese
2 tablespoons lemon juice
100g caster sugar
120ml double cream, whipped to stiff peaks
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Method Prep:30min › Extra time:2hr chilling › Ready in:2hr30min
Stir together biscuit crumbs, butter and 2 tablespoons sugar in a bowl. Divide mixture evenly among six (250ml) jars (about 3 1/2 tablespoons each) and gently press (do not pack) into bottoms.
Halve 6 strawberries for garnish, and set aside. Chop remaining strawberries.
Beat together cream cheese, lemon juice and 100g sugar in bowl with an electric mixer at medium speed until smooth. Fold in whipped cream and chopped berries, and divide evenly among jars. Top each with 2 berry halves and cover with lids. Chill at least 2 hours and up to 3 days.