These no bake Strawberry and Mango Cheesecake Jars are the perfect individual sized dessert to make ahead and take to family gatherings! Creamy, sweet and topped with strawberries and tropical mango, these cheesecakes will be your new favourite!
Place the crushed digestives into a small bowl and pour over the melted butter. Stir until all the crumbs are coated in butter. Place 2tbsp of the biscuit mix into the bottom of four jars. I used 13oz Kilner jars.
Make the cheesecake layer: Place the cream cheese, condensed milk, salt, vanilla extract and sifted icing sugar into a medium sized bowl and whisk together until smooth. Add in the lemon juice and whisk until you feel it start to thicken slightly.
Place 2-3tbsp of the cheesecake mixture into each jar and gently coax it over the biscuit layer until it's entirely covered.
Place the diced strawberries, mangoes and sugar into a small bowl. Stir until all the fruit is covered in sugar. Leave for 30 seconds - 1 minute until the fruit is glossy and looks to have a "sauce"
Place 2tbsp of fruit mixture on top of the cheesecake layer in your jars. Now repeat the layers: 2tbsp biscuit mixture, 2-3tbsp cheesecake mixture, and then fill the remainder of the jar with the rest of the fruit.
If you want more fruit - make 2 cups of strawberries and mangoes mixed with 2 1/2tbsp sugar. Totally your preference if you want it overloaded with fruit! I think the two even layers are the perfect amount, but that's me.
Place in the fridge for 15 minutes before serving. You can also make ahead, cover and keep in the fridge for up to 1 day. Best served within 1 day.
*I used reduced fat cream cheese, you can use full fat or reduced in this recipe.