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Strawberry cheesecake jars

  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.
  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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– Ingredients –

  • 200g buttery biscuits (we used Fox’s Butter Crinkles)
  • 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

– Author –

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