by Sandhya Hariharan @sandhyaskitchen
Ask my family what dessert they would like to indulge in and they would instantaneously say - No Bake Cheesecake Jars!
Cheesecake Jars are my favourite too, because they come together easily and can be made with almost any fruit you enjoy. You don’t need to turn on the oven and can be made when you are short of time.
Now that strawberries are in season, I have made these cheesecake jars with strawberries.
With layers of biscuit filling, egg free cheesecake filling and the topping, they make the perfect dessert to carry for picnics, street parties, and that all important family BBQ.
Pack them into jam jars or mason jars and enjoy on the go!
No-Bake Strawberry Cheesecake Jars
- 300g strawberries, hulled
- 2 tbsp icing sugar
- 1 tbsp corn flour
- 10 digestive biscuits
- 50g melted unsalted butter
- 300g cream cheese
- 200g condensed milk
- 2 tsp lemon juice
- Fresh strawberries and mint for garnish
Place the strawberries in a blender and puree them smooth. Add them to a pan along with icing sugar, corn flour and combine.
Cook on medium flame until the puree slightly thickens and reduces to half. Set it aside and allow it cool.
Place digestive biscuits and melted butter in a food processor and process till ground and combined. Set it aside.
To a bowl add cream cheese and beat with a whisk until smooth. Add condensed milk, lemon juice, and beat the mixture until smooth.
Now fold the strawberry puree gently with a silicone spatula.
Divide the biscuit filling between 6 jars. Press it with the back of the spoon.
Pipe the cheesecake filling into the jars until 3/4 from the top.
Top with strawberries and mint. Chill for 3-4 hours or until you are ready to serve