Strawberry Mascarpone Cheesecake Jars

ingredients | makes 4 | prepare 25 mins

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

step 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 mins, until the strawberries have just softened. Set aside; chill until ready to use.

step 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.

step 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, finishing 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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