Strawberries & cream cheesecake jars

• buttery biscuit200g g

  (like shortbread or Viennese whirls)

• cream cheese↗200g g
• double cream↗200ml ml
• icing sugar↗6 tbsp tbsp
• vanilla extract↗2 tsp tsp
• strawberry↗500g g

  halved or quartered

• jars8

  with lids

Step-by-step instructions

1. 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. 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.