- Strawberry Cheesecake Jars.jpg (23.64 KiB) Viewed 720 times
Preparation Time: 15 minutes
Cooking time: None
Serves: 6
If served as six portions, provides 522 cals, 56g fat (of which 21g saturates), 31g sugar and 0.6g salt per portion.
Ingredients
- 400g (10½oz) fresh strawberries, hulled and sliced
- 1 tsp vanilla extract
- 2 tbsp honey
- 2 tbsp caster sugar
- 150g (5½oz) digestive biscuits
- 50g (1¾oz) butter, melted
- 250g (9oz) mascarpone cheese
- 250g (9oz) full-fat Greek yogurt
- 4 tbsp icing sugar
- 1 lemon, zest only
- 1 tsp vanilla extract
- 6 x 200ml (7fl oz) clip-top jars or jam jars with lids
Method
1. Place the strawberries into a bowl, lightly crush half of them, mix in the vanilla, honey and sugar and leave to macerate, only while you make the rest of the cheesecake.
2. Whizz the biscuits up to look like breadcrumbs using a food processor. Tip them into a bowl and pour over the melted butter. Mix until the crumbs are coated then divide the mixture between the six glass jars. Very lightly press the crumb base into the bottom of each jar.
3. Place the mascarpone, yogurt, icing sugar, lemon zest and vanilla extract in a bowl. Whisk until the mixture is smooth, creamy and evenly combined.
4. To assemble the cheesecake, place a large spoonful of the creamy filling into each jar and spread out evenly. Spoon over a layer of the macerated strawberries then top with a final layer of the creamy filling. Top with any remaining strawberries and juices.
5. Pop the lid on and keep refrigerated.
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