Berry Cheesecake is a lovely summer recipe that’s quick and simple to make. I like to make these up in glass jars and cover them with a lid for easy transportation, making these perfect for a picnic.
This is just one of the reasons why I make these regularly but I also like that the vibrant berries look appealing to the kids and therefore they will eat them. Also, I like that I can make these in advance and store them in the fridge so i don’t have to worry that they won’t be ready in time.
Ingredients for Berry Cheesecake Jars
120g Digestive Biscuits
40g Unsalted butter (melted)
100g Cream cheese
1tsp Vanilla extract
200ml Double Heavy Cream
40g Icing Sugar
400g Mixed berries
Method for Berry Cheesecake Jars
- Break up the biscuits in your Kitchenaid mixer until they resemble breadcrumbs. If you don’t have a mixer you can put the biscuits in a plastic bag and bash with a rolling pin until broken.
- Transfer the broken biscuits to a mixing bowl and pour over the melted butter.
- Stir until combined and divide the mixture into 6 glass jars.
- Spoon the cream cheese into a clean mixing bowl and beat until smooth. This could also be completed with your mixer for speed but you can also use a whisk. Beat until smooth.
- Add the vanilla and cream and sieve 30g of the Icing sugar into the mixture. Beat until soft fluffy peaks have formed.
- In a bowl crush the berries with the back of a fork and stir in the remaining icing sugar until combined.
- Ripple half the berry mix into the cream, then divide this into the 6 glass jars.
- Top with the remaining berries and screw on the lids. These can be stored in the fridge for 48 hours.