It’s been a little too hot to bake recently, as here in the UK we’ve been experiencing a heatwave – I do like to see the sun out at last, but our country is not built to cope with heat… and neither are us Brits!
So, I’ve been eating a lot of lazy food; lots of salads (my particular favourite is a watermelon, cucumber and feta salad) and cured meats, like salami and prosciutto – basically anything that doesn’t involve standing in front of a hot stove.
I have been feeling a little sick of ice cream, so I wanted to come up with a quick, easy and refreshing no bake dessert to satisfy my sweet tooth.
My Gluten Free Strawberries and Cream Cheesecake Jars tick all the boxes – they take a matter of minutes to put together, there is no baking required and they don’t need to be left to set.
Strawberries are at their best right now and I absolutely adore them – but you could also use Raspberries or a mix of both if you prefer.
For the biscuit layer, I used Schär Gluten Free Digestive Biscuits – I prefer this brand because they are also free from oats, but you can use any kind of biscuits you like.
These Cheesecake jars are best served right away, but they can be made ahead of time and popped in the fridge. They are also ideal for a picnic as they are portable – simply put the lids on and pop them in a cool bag to keep them fresh!
Strawberries and Cream Cheesecake Jars – GF/EF
Makes 4 (depending on the size of your jars)
180g Philadelphia cheese, cold
330ml whipping cream
1 tsp vanilla extract
2 tablespoons icing sugar
150g gluten free digestive biscuits (I prefer ones by Schär, as they are also free from oats)
500g fresh strawberries, halved
Fresh mint to decorate
1. Blitz the biscuits in a food processor (or crush them by hand) until they are the consistency of breadcrumbs.
2. In a large bowl, gently mix the cream cheese, icing sugar and vanilla extract together until combined. Add the whipping cream and whisk using a electric hand mixer until the ingredients form soft peaks.
3. Add a layer of the biscuit crumbs to the base of each jar, followed a layer of cream and a layer of strawberries. Repeat until the jars are full and top with mint leaves to decorate.
I love seeing your take on my bakes, so remember to share your a picture of your Cheesecakes over on Facebook, twitter or Instagram using the hashtag #titchytonbakes.