Watching Wimbledon this week? These strawberries and cream cheesecake jars are the perfect dish to share with friends or bring to a party. Enjoy with a glass of Pimm’s for the true tennis tournament experience.
- 200g buttery biscuit (we used Fox’s Butter Crinkles)
- 200g cream cheese
- 200ml double cream
- 6 tbsp icing sugar
- 2 tsp vanilla extract
- 500g strawberry, halved or quartered
- eight jars or large glasses to serve
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, five 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 serve.