There’s nothing better than watching Wimbledon whilst eating delicious strawberries and cream!
Make your strawberry ripple cheesecakes portable by packing them into jam jars to enjoy on a summer picnic.
200g buttery biscuits
200g cream cheese
200ml double cream
6 tbsp. icing sugar
2 tsp. vanilla extract
500g strawberries, halved or quartered
You will need
8 jars with lids
- 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.
- 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.