These Strawberry Cheesecake Jars are ready to eat in 10 minutes and are bound to satisfy your sweet tooth! They’re dairy free, full of flavour and can be made ahead of time!
Hiya guys, I hope you’re having a great week so far. Things have been busy here with all kinds of appointments, organising stuff for our other house that has tenants in, trying to sort random stuff out. It’s been pretty boring, I’m not sure I like this adulting stuff!
I’m currently having physio for cervical instability in my neck, however, my physio wants to work on all of my joints. With hEDS there’s lots to be done with trying to stabilise the joints so they don’t injure as easily. With how the NHS works though, I’m being referred for my neck, so I now have to go back to my doctor and get them to refer me limb by limb for all the other stuff hahahaha.
I totally understand why, I just think it’s funny. I keep having subluxations in my wrist. It started off once every few months, then it got stuck half popped out of joint for months,. Then it started happening weekly, then daily and now numerous times per day. It’s incredibly painful and I’m not able to manipulate it back in myself as it aggravates the joint. I just have to wear a splint and wait for it to go back in by itself.
My physio says there is plenty we can do, so that’s great news as it’s really starting to annoy me. My hips also pop out almost daily, but they tend to go straight back in and not really cause any issues. BUT, it’s not exactly great to continually have a joint popping in and out of place, so I still need to work on strengthening exercises. However, it’s highly likely it will continue to happen, I just hope with the correct exercises we can lessen the amount of times it happens.
Anyway, let’s talk Strawberry Cheesecake Jars and not joints! I love a good strawberry cheesecake, but a full size one is always too big for the two of us. Enter these Strawberry Cheesecake Jars! Individually sized portions of creamy, no bake cheesecake. Pure heaven in every spoonful!
Strawberry season is upon us and I cannot wait to eat all the sweet berries! Strawberries have always been my favourite fruit, there are plenty of other fruits I also love, but for me? Strawberries are it!
I have made these cheesecake jars dairy free, but I have made similar cheesecake jars before with dairy cheese. I have found the most incredibly non dairy cream cheese and it’s from Sainsburys. You cannot tell it’s not real cream cheese! Most others that I’ve tried there’s been something that isn’t quite right, be it taste or texture. With the Sainsburys Free From one though? The texture AND flavour is bang on.
LET’S GO OVER HOW TO MAKE THESE STRAWBERRY CHEESECAKE JARS…
These cheesecake jars are ready to eat in 10 minutes, they couldn’t be easier to make! You can also make them ahead of time if you need to. They’d be great for Summer BBQs, parties etc. SO easy and tasty. I also feel like with Strawberry Cheesecake, the majority of people will like it as it’s not too niche as a flavour!
I blitzed up some digestive biscuits in a mini chopper and then poured melted vegan butter on the biscuit crumbs. Once I’d mixed it all together, I divided the mixture between 4 individual glasses.
To make the cream cheese filling, I whisked vegan double cream, vanilla and sugar together until it reached soft peak. I added the non dairy cream cheese next, whisking until everything was smooth.
For the fruit layer, I diced some fresh strawberries and placed them in a bowl with caster sugar. After leaving them for a few minutes they become glossy and create their own sauce.
To assemble I divided the cream cheese mixture between the jars and topped with glossy fruit. That’s all there is to it and you can dig straight in!
If you’re making these Strawberry Cheesecake Jars ahead of time, you can place the biscuit and cream cheese layers in the jars and the fruit in a separate bowl. When you’re ready to serve, just put the fruit mixture on top and serve!
Love this recipe? Then you’ll love these too!
Strawberry Cheesecake Jars {No Bake!}
Ingredients
- FOR THE BISCUIT LAYER:
- 1 1/2 cups (180g) digestive biscuits
- 1/2 stick (56g) unsalted or vegan butter
- FOR THE FRUIT LAYER:
- 2 cups (300g) strawberries, diced
- 3-5 tbsp caster sugar, it depends how sweet your berries already are, add 3tbsp first then add more to taste!
- FOR THE CREAM CHEESE LAYER:
- 1 cup (240ml) double/heavy cream, I used plant based
- 2 tsp vanilla extract
- 3 tbsp caster sugar
- Pinch of salt
- 8 oz (225g) non dairy or dairy cream cheese, I used Sainsbury's Free From
Instructions
- Break the digestive biscuits up into a food processor or mini chopper. Blitz until you have fine biscuit crumbs. Place the butter/vegan butter into a small heat proof bowl and microwave in 20 second increments until melted.
- Pour the melted butter onto the biscuits crumbs and stir until all the crumbs are coated in butter. Divide this mixture between 4 individual sized jars. I used some small jars that I bought with yoghurt in. They're about 3 inches across and 3 inches tall.
- Place the diced strawberries and 3tbsp caster sugar into a medium sized bowl and stir until all the berries are coated in sugar. Taste and then add more sugar if required. Leave to one side while you make the cream cheese layer. It will become glossy and create its own sauce.
- For the cream cheese layer, place the double/heavy cream into a large bowl along with the caster sugar, vanilla and salt. Whisk until it reaches soft peak stage. You want a peak to just form as you pull the whisk up and out, but it will fall back over.
- Add in the cream cheese and whisk until everything is smooth and the mixture has thickened.
- Divide the cream cheese mixture between the jars, the amount in each will of course depend on the size of your jars. If you only have small jars, this will make enough for 6 servings.
- Once you've divided the cream cheese, divide the strawberry mixture between each jar – you can go for a full layer of strawberries on top of the cream. For photography purposes I left some cheesecake peeking through. Then they're ready to serve.
- Strawberry Cheesecake Jars will keep in the fridge, covered, for 3 days. However, they will keep better without the fruit topping on. If you're making these ahead of time, place the biscuit and cream cheese layers into the jars and leave the strawberries in the bowl until you're ready to serve. Best served chilled.
