Introduction
These individual Jam Jar Strawberry Cheesecakes are the perfect no-bake treat. They combine a buttery biscuit base with a luscious vanilla cream cheese filling and fresh strawberries, all layered in portable jars. You get the full decadence of cheesecake in a perfectly portioned, make-ahead dessert.
Prep & Cook Time
Prep Time: 30 minutes
Cook Time: 30 minutes (for chilling/setting)
Total Time: 1 hour
Servings: 5
Ingredients
- 150g Digestive biscuits
- 75g butter
- 350g Full fat cream cheese
- 4 tbsp icing sugar
- 1 tsp vanilla bean paste or extract
- 200ml chilled double (heavy) cream
- 300g strawberries, hulled and sliced in half.
- 2 tbsp strawberry compote/conserve
Instructions
- Place the Digestive biscuits in a sealable bag and crush finely with a rolling pin.
- Melt the butter in a small saucepan or microwave. Pour the melted butter into the crushed biscuits and mix until all the crumbs are evenly coated.
- Divide the buttery biscuit mixture equally between 5 clean jam jars (or similar glasses, about 250ml capacity). Press down firmly with the back of a spoon to create an even base layer. Place in the fridge to set while you make the filling.
- In a large bowl, beat the full fat cream cheese, icing sugar, and vanilla bean paste or extract together until smooth and completely combined.
- In a separate bowl, whip the chilled double cream until it forms soft peaks.
- Gently fold the whipped cream into the sweetened cream cheese mixture until you have a smooth, uniform filling with no streaks.
- Remove the jars from the fridge. Spoon or pipe the cream cheese filling over the biscuit base, dividing it equally among the jars.
- Top each cheesecake with the halved strawberries. Finish by drizzling a teaspoon of strawberry compote or conserve over the strawberries in each jar.
- Chill in the refrigerator for at least 30 minutes (or up to 24 hours) before serving to allow the filling to firm up.
Variations
- Different Textures: Pulse the biscuits less finely for a chunkier, more textured base.
- Fruit Swirl: Instead of drizzling compote on top, gently swirl a little into the cream cheese filling before adding the fresh strawberries.
- Deconstructed Style: Serve the components separately in bowls for a fun, interactive dessert where everyone can assemble their own.
- Lemon Zest: Add the finely grated zest of one lemon to the cream cheese mixture for a bright, citrusy twist.
Tips for Success
- Ensure your cream cheese is at room temperature before mixing to avoid a lumpy filling.
- Chill your bowl and beaters/whisk before whipping the double cream; it will whip faster and hold its shape better.
- For neat layers, use a piping bag to add the cream cheese filling to the jars.
- Press the biscuit base down very firmly to prevent it from crumbling when you eat it.
Storage & Reheating
FAQ
Can I use low-fat cream cheese?
It’s not recommended. Full fat cream cheese provides the necessary structure and rich, creamy texture that lower-fat versions can’t replicate, which may result in a runny filling.
My double cream won’t whip. What’s wrong?
Ensure the cream is very cold and that your bowl and beaters are chilled. Also, check that the cream is labelled “double” or “heavy” cream (with a high fat content); lighter creams will not whip to stiff peaks.
Can I make these ahead of time?
Yes, they are an excellent make-ahead dessert. Assemble them completely and store in the fridge for up to 24 hours before serving.
What can I use instead of Digestive biscuits?
Graham crackers are the closest substitute. You could also use shortbread or ginger nut biscuits for a different flavour.
Do I have to use jars?
No, any clear glasses, tumblers, or even small dessert bowls will work perfectly. The jars just make for charming presentation and portability.
Why is my filling too soft?
This usually happens if the cream was under-whipped or if the cream cheese was too warm. Make sure everything is well-chilled and give the assembled cheesecakes adequate time to set in the fridge.