Sicilian Lemon Curd, Strawberries & Cream Cheesecake Jars

Preparation Time

15 mins

Cooking Time




Scrummy mini cheesecake jars – you can use any of our curd flavours with these.


200g buttery biscuits (we used Fox’s butter crinkles)

200g cream cheese

200ml double cream

6 tbsp icing sugar

2 tsp of vanilla extract

1 tsp of curd for each jar

500g strawberries, halved (or any fruit of your choice)

8 jars (if you have lids even better!)

Fresh mint leaves


  1. Blitz the biscuits to crumbs in a food processor, or in a bowl with the end of a rolling pin.
  2. Divide the biscuit crumbs between the jars.
  3. In a large bowl, whisk cream cheese, cream, icing sugar and vanilla extract until softly whipped.
  4. Gently stir in  your chosen curd.
  5. Tip half the strawberries and the remaining icing sugar into another bowl and crush with a fork to puree.
  6. Ripple the puree through the cream and divide between the jars.
  7. Top each cheesecake with remaining strawberries, secure the lids and chill until ready to serve.
  8. Serve with a sprig of mint.

Products Used In This Recipe