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Strawberry cheesecake pots
Pretty desserts that can be made ahead and easily packed for picnics to share.
Vegetarian
Serves4
CourseDessert
Prepare25 mins
Cook5 mins
Total time30 mins
Pluschilling
Ingredients
300g strawberries
2 tbsp honey
2 tbsp lemon juice
150g mascarpone
150g Greek yogurt
150g soft cheese
2 tbsp icing sugar
1 tsp vanilla bean paste
10 ginger nut biscuits, in rough crumbs
Method
Set aside a few strawberries for decoration.
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 until cool, then chill until ready to use.
Combine the mascarpone, yogurt, soft
cheese, icing sugar and vanilla bean paste
in a bowl. Stir in the remaining lemon
juice and 2-3 tbsp just-boiled water,
until smooth.
Put a spoonful of mascarpone
mixture into the base of
4 serving glasses or dishes.
Spoon over a little cooked
strawberry mixture,
crumble over a little
biscuit, then repeat each
layer, finishing with biscuit.
Roughly chop the reserved,
hulled strawberries and scatter
over the top. Cover and chill until
ready to eat, on the same day.
Cook’s tip
These can be made in clean jam or kilner jars, sealed and taken on a picnic.