Strawberry cheesecake in a jar


Serves 4 – 6


200g digestive biscuits
100g melted butter
1tbs golden syrup
500g mascarpone
200ml whipping cream
1 tsp vanilla extract/ ½ pod of vanilla seeds
Zest and juice of ½ lemon
150g icing sugar
Punnet of strawberries
Mint leaves


Whizz the digestive biscuits in a food processor.

Add the melted butter and golden syrup and mix together.

Roughly line your tin or jars with the biscuit base.

Mix the mascarpone with the vanilla, lemon juice and zest, and fold in the icing sugar.

Lightly whip the cream and fold into the mascarpone mix to give a lighter texture.

Place the cream mixture on top of the biscuit base and decorate with strawberries.

Sieve the remaining strawberries to make a smooth coulis, if it isn’t sweet enough add some icing sugar.

Serve immediately, try not to refrigerate.

Top tip: Swap strawberries for raspberries or your other favourite fruits for something a little different.

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