These Strawberry Cheesecake Jars are ready to eat in 10 minutes and are bound to satisfy your sweet tooth! They're dairy free, full of flavour and can be made ahead of time!
Break the digestive biscuits up into a food processor or mini chopper. Blitz until you have fine biscuit crumbs. Place the butter/vegan butter into a small heat proof bowl and microwave in 20 second increments until melted.
Pour the melted butter onto the biscuits crumbs and stir until all the crumbs are coated in butter. Divide this mixture between 4 individual sized jars. I used some small jars that I bought with yoghurt in. They're about 3 inches across and 3 inches tall.
Place the diced strawberries and 3tbsp caster sugar into a medium sized bowl and stir until all the berries are coated in sugar. Taste and then add more sugar if required. Leave to one side while you make the cream cheese layer. It will become glossy and create its own sauce.
For the cream cheese layer, place the double/heavy cream into a large bowl along with the caster sugar, vanilla and salt. Whisk until it reaches soft peak stage. You want a peak to just form as you pull the whisk up and out, but it will fall back over.
Add in the cream cheese and whisk until everything is smooth and the mixture has thickened.
Divide the cream cheese mixture between the jars, the amount in each will of course depend on the size of your jars. If you only have small jars, this will make enough for 6 servings.
Once you've divided the cream cheese, divide the strawberry mixture between each jar - you can go for a full layer of strawberries on top of the cream. For photography purposes I left some cheesecake peeking through. Then they're ready to serve.
Strawberry Cheesecake Jars will keep in the fridge, covered, for 3 days. However, they will keep better without the fruit topping on. If you're making these ahead of time, place the biscuit and cream cheese layers into the jars and leave the strawberries in the bowl until you're ready to serve. Best served chilled.