Strawberries, Cream & Curd Cheesecake Jars
Being a huge fan of Scarlett & Mustard has one downside, lots of empty jars!
Luckily for you, we have found a use for them!
Serve these fruity puds in empty jam jars for a rustic and unusual looking treat- plus if you keep the lids, they can travel!
200g buttery biscuits (we used Fox’s butter crinkles)
200g cream cheese
200ml double cream
6 tbsp icing sugar
2 teaspoons of vanilla extract
1 teaspoon to each jar of curd (you choose!) We used Rhubarb & Vanilla.
500g strawberries, halved
You will also need 8 jars (if you have lids even better!)
1 Blitz the biscuits to crumbs in a food processor in a bowl with the end of a rolling pin. Divide the biscuit crumbs between the jars.
2 In a large bowl, whisk cream cheese, cream, icing sugar and vanilla extract until softly whipped. Then gently stir in the Rhubarb Curd. Tip half the strawberries and the remaining icing sugar into another bowl and crush with a fork to puree. Ripple the puree through the cream and divide between the jars. Top each cheesecake with remaining strawberries, secure the lids and chill until ready to pack up. Transport in a cooler bag and enjoy your picnic!