Make your strawberry ripple cheesecakes portable by packing them into jam jars, then enjoy on a summer picnic
Prep:20 mins
Makes 8
200g buttery biscuit (like shortbread or Viennese whirls)200g cream cheese200ml double cream6 tbsp icing sugar2 tsp vanilla extract500g strawberry, halved or quartered
STEP 1Blitz 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.STEP 2In 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.
