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    Strawberry mascarpone cheesecake jars

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    Strawberry mascarpone cheesecake jars

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 5 minutes
    • Total time: 20 minutes

    Makes: 4


    300g strawberries
    2 tbsp honey
    2 tbsp lemon juice
    150g essential Waitrose Italian Mascarpone
    150g Greek yogurt
    150g Philadelphia soft cheese
    2 tbsp icing sugar
    1 tsp vanilla bean paste
    8-10 ginger nut biscuits, broken into pieces


    1. Prepare 4 clean jam jars. Set aside a few strawberries for garnishing; hull and slice the rest, then place in a small saucepan with the honey and ½ tbsp lemon juice. Simmer over a low heat for 2-3 minutes, until the strawberries have just softened. Set aside; chill until ready to use.

    2. In a bowl, combine the mascarpone, yogurt, soft cheese, icing sugar and vanilla bean paste. Stir in the remaining lemon juice and 2-3 tbsp just-boiled water, until smooth.

    3. Place a spoonful of mascarpone mixture into the base of a clean fl ip-top or jam jar. Spoon over a little cooked strawberry, crumble over a little biscuit, then repeat each layer, fi nishing with the biscuit. Slice the reserved strawberries and scatter over the top. Repeat with the remaining ingredients and jars. Secure the lids; chill until ready to eat on the same day. 

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    This recipe first appeared in Waitrose Food, June 2018 issue. Download the Waitrose Food app for the full issue


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